Flourless Chocolate Stout Cookies

Flourless Chocolate Stout Cookies 101

This is what happens when you leave me alone with a bag of cocoa powder.

Not just one batch, but five. Each batch with new tweaks to make them perfect. A batch with mini chocolate chips, one with ill-advised walnuts, one batch of chocolate and caramel ice cream cookie sandwiches, and the last batch left on my sisters kitchen table for her to love-hate me when she got home from work.

Some recipes bring out the obsessive, the this-must-be-perfect, the one-more-to-make-it-even-better, and this recipe stuck that cord. The next time I make them it’ll be with a sprinkle of sea salt on the top, maybe a smoked Maldon, and a barrel aged stout.

As a side note: beer and cookies are vastly superior to milk and cookies. No exceptions.


Flourless Chocolate Stout Cookies

Yield: 16-18 cookies

Ingredients

  • 2 large eggs
  • 1 teaspoon salt
  • 3 ¾ cups (1 lbs) powdered sugar
  • 1 cup (114g) unsweetened cocoa powder
  • 2 teaspoons (5g) vanilla extract
  • 2 tablespoons stout beer
  • 1 cup (140g) chocolate chips

Instructions

  1. Separate the eggs.
  2. Add the salt to the whites and beat the whites until light and frothy.
  3. Add ½ cup powdered sugar to the whites, beat until firm.
  4. Add the remaining powdered sugar and cocoa powder, stir until combined.
  5. Stir in the beer and egg yolks until well combined. Stir in the chocolate chips.
  6. Line a baking sheet with parchment paper. Use a cookie scoop to mound cookies onto the parchment.
  7. Freeze for 10 minutes. Preheat the oven to 375.
  8. Bake for 14 minutes.
  9. Pull the parchment onto the counter to allow the cookies to cool.
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Flourless Chocolate Stout Cookies 104

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