I think I want my next cookbook to be The Chocolate Stout Cookbook.
It really is my favorite beer to cook with. Not just for the Christmas Cookie of all Christmas Cookies, it’s also awesome for braising meat with.
And even in the dead of summer, in the middle of the Mojave Desert, I’d still drink me some dark beer. In fact, if I could stock my fridge with System of a Stout, I don’t think I’d ever leave my house.
If this is your first time to my little corner of the internet, and you are still a bit skeptical about adding beer to your food, I beg of you to try a chocolate dessert recipe with beer. I’d really like to take credit for cakes and cookies having a beautiful depth, a richness without being overly dense and a slight puff without being dry, but we owe it all to the stout.
Here are my notes about amending your favorite chocolate dessert recipe with stout:
Replace about 1/2 the liquid with beer.
Up the fat content (an extra egg yolk, a tbs or two of oil) if you replace a liquid, like milk or cream, that has fat in it
Up the sugar a bit (about 1 tbs per 1/4 cup beer, more if you are using an extra bitter stout)
That’s about it. Hope your next chocolate cake will include a dark beer, even if it is from a box (especially if it’s from a box).
Chocolate Stout Crinkle Cookies
- 1 cup flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- 1/2 teaspoon salt
- 1 tsp espresso powder
- ¼ cup granulated sugar
- 12 ounces (about 2 2/3 cups, chopped) good quality dark chocolate (60% cocao)
- 4 tbs unsalted butter (cut into cubes)
- 2 tbs vegetable oil
- 1/2 cup Chocolate Stout
- 2 large eggs
- 1 cup powdered sugar
- Makes 18 to 20
- In a bowl add the flour, cocoa powder, baking powder, salt, espresso powder, and sugar, mix until well combined. Set aside
- In a microwave safe bowl add the chocolate, the butter and the oil. Microwave on high for 20 seconds, stir and repeat until melted. Don't over heat or the chocolate will seize. Add the beer and stir.
- Add the eggs to the chocolate and stir until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined, some lumps are OK.
- Cover and refrigerate until the dough as has set, about 3 hours and up to 36. Overnight refrigeration is recommended.
- Preheat oven to 350. Place powdered sugar in a small bowl.
- Using a cookie dough scoop, make balls just a bit smaller than golf balls, roll into shape with your hands. Place dough balls into powdered sugar, roll until well coated.
- Line a baking sheet with parchment paper, add cookie balls
- Bake cookies at 350 for 8-10 minutes or until the edges have set but the center is still a bit soft. Don't over-bake or the cookies will be dry and crumbly.
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