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.
- 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
- Separate the eggs.
- Add the salt to the whites and beat the whites until light and frothy.
- Add ½ cup powdered sugar to the whites, beat until firm.
- Add the remaining powdered sugar and cocoa powder, stir until combined.
- Stir in the vanilla, beer and egg yolks until well combined. Stir in the chocolate chips.
- Line a baking sheet with parchment paper. Use a cookie scoop to mound cookies onto the parchment.
- Freeze for 10 minutes. Preheat the oven to 375.
- Bake for 14 minutes.
- Pull the parchment onto the counter to allow the cookies to cool.