Chocolate Chip, Stout & Beer Nut Cookies

 

If you live in the Los Angeles area, I’m going to need you to do me a favor. I’ve somehow been booked on CBS, Los Angeles mid-day news with a cooking segment this Friday, August 31st. They want me to do a quick Cooking With Beer segment on the news at noon. People will be hungry, naturally, it is lunch time, and my hope is that this will persuade them to ignore any brief moments of nervousness that I have.

But If you could tune in, and support me, that would be great. I’m not really nervous, I keep waiting for that to set in, but it hasn’t yet. When it does, I would love to know that people who have been visiting me here on this little blog for the past year are out there cheering me on.

That would be great.

In the meantime we’re going to make some cookies. These call for the classic Beer Nuts, which I found myself in possession of after a particularly round night of cards at my house. Several bags of Beer Nuts left by an anonymous donor.  And I can’t just leave them in my pantry, I need to find a use for them.

We are also going to revisit that crazy idea I have of making beer extract. Because vanilla is just too…well, vanilla.

 

Chocolate Chip, Stout & Beer Nut Cookies

Ingredients

  • 3/4 cup stout beer
  • 1 cup cake flour
  • 3/4 cup bread flour
  • 1/2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butter
  • 2/3 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 cup dark chocolate chips (60%)
  • 3 oz bag Beer Nuts
  • (Makes 10-12 cookies)

Directions

  • In a pot over medium high heat add the beer. Cook, stirring occasionally, until reduced to about 1 tbs.
  • In the bowl of a stand mixer, add the butter and both types of sugar, beat until well creamed. Add the egg and beat until well combined. Add the 1 tbs of beer extract and beat until well combined, scraping the bottom to make sure all the ingredients are well combined.
  • In a sperate bowl, add both types of flour (these two types of flour are very important to the end result of your cookies, regular all purpose flour will not give you the same results), cornstarch, baking powder and salt. Mix well. Add dry ingredients to the stand mixer and mix on medium/low speed until just barely combined, don't over mix. Add the chocolate chips and Beer Nuts, and stir until incorporated.
  • Resting the dough is an important step in this recipe. Cover a baking sheet with parchment paper, scoop golfball sized scoops of dough, roll them into round balls and place on the baking sheet, cover with plastic wrap and chill for at least 4 hours.
  • Preheat oven to 350.
  • Bake for 20-22 minutes or until light golden brown, don't over bake. (If you don't chill the dough, or if you make smaller sized cookies, the cooking time will be much shorter. Start to keep an eye on your cookies after about 14 minutes).
http://thebeeroness.com/2012/08/28/chocolate-chip-stout-beer-nut-cookies/

 

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18 Responses to Chocolate Chip, Stout & Beer Nut Cookies

  1. Katie @ Blonde Ambition August 28, 2012 at 12:12 pm #

    I like that idea of a beer extract made out of stout :)

    I’m up in Norcal so I can’t watch, but good luck and have fun!

  2. Erin @ The Spiffy Cookie August 28, 2012 at 12:14 pm #

    Beer in cookies? What a fabulous idea! I wold love to use a chocolate stout in these.

  3. Megan {Country Cleaver} August 28, 2012 at 12:28 pm #

    Wellll, NUTS! I don’t have any stout, beer nuts or chocolate chips in my house. Yes, the “just got back from vacation fridge” is still in action – I need a store trip immediately.

    • Jackie August 29, 2012 at 9:02 am #

      It’s pretty essential that you run out and stock up on some stout and beer nuts. How is it that you didn’t register for those two things? ;)

  4. Gerry @ Foodness Gracious August 28, 2012 at 12:33 pm #

    I’ll try my best to be watching!! No slipping any cuss words out there although that’d be funny ;)

    • Jackie August 29, 2012 at 9:03 am #

      I’ll be on my best behavior :)

  5. Erin @ The Food Doctors August 28, 2012 at 12:44 pm #

    1. These cookies look amazing.
    2. Congrats on the TV spot! If I still lived in SoCal, I would definitely tune in. Break a leg!
    3. Beer extract! Seriously. Does that work? Why didn’t I think of that??

  6. Elaine August 28, 2012 at 1:47 pm #

    I will def be watching! I luv your recipes!!!!

  7. Cassie August 28, 2012 at 3:09 pm #

    Freaking rock star, er, TV star!! I am so excited for you and if I lived there I would be front row audience. Share the video after, I know you will be great! And these cookies are so fabulous. These are cookies that my hubs might actually eat!

  8. Jen @ Savory Simple August 29, 2012 at 5:02 am #

    You are convincing me that beer really does make everything better!

  9. Laura (Blogging Over Thyme) August 29, 2012 at 7:06 am #

    These sounds so interesting and fun! Beer extract sounds amazing–I kinda just want to make that to have on hand….

    • Jackie August 29, 2012 at 9:03 am #

      True! I should just keep a bottle in my fridge.

  10. Kiersten @ Oh My Veggies August 31, 2012 at 7:54 am #

    Congratulations–you are so freaking awesome! You’re going to post the video, right? Or link to it?

    And it just so happens that I have everything I need to make these cookies except the beer nuts. But I do have walnuts! Afternoon snack?

  11. claire @ the realistic nutritionist September 4, 2012 at 8:14 am #

    I KNOW YOU rocked it :) I’m sure of it. I can’t wait to see the segment!

  12. Carol September 17, 2012 at 9:04 am #

    I made a batch over the weekend using Left Hand Milk Stout. Delicious slightly crisp, slightly chewy cookie with a hint of scrumptious beer!

  13. Brigid October 16, 2012 at 11:44 am #

    Is it necessary to use cake and bread flour? Will the texture be negatively affected by AP flour?

    • Jackie October 16, 2012 at 11:54 am #

      Cake and bread flour is the bakery secret to great cookies. You can only get that great chewiness that you find in bakery cookies with the gluten content that is in bread flour. And cake flour makes them lighter. If you don’t want to buy two new kinds of flour, just use bread flour and your standard AP flour in place of the cake flour. I always keep all three kinds in my house, but I know that most people only use AP for everything. In this instance the bread flour is more important than the cake flour

  14. Jen March 23, 2014 at 4:43 pm #

    Luckily i tend to have most of these ingredients around as I went on a cooking rampage. I made these with some substitutions (chocolate stout candied bacon and pretzels instead of beer nuts) and the chocolate stout s’mores bars. I am going to have some very happy coworkers tomorrow.

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