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 vanilla, 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

11 thoughts on “Flourless Chocolate Stout Cookies

    1. I might suggest using whoopie pie pans or muffin top pans so that they will more or less retain their shape if they tend to spread out even after following directions.

  1. These cookies are amazing. I made them for some friends and they were a big hit. The cookies are really chocolately, esspecially with no flour to get in the way – crispy on the outside, chewy on the inside. I did make one change to the recipe – started with 4x as much beer, but reduced it in a saucepan down to the correct amout – got a stronger beer flavor that way.

  2. Just made these. They are so delicious! I tried a sprinkle of sea salt on top on the last batch and it’s definitely the way to go. I am going to make more for the holidays and add a pinch of expresso powder to deepen the chocolate flavor even more. So delicious, I pray I don’t eat them all before I have a chance to share them with everyone. Thank you for a great recipe!

  3. I made these last night with Founders Breakfast Stout. I gave them away as gifts to coworkers and they were a huge hit. This is a recipe I’ll keep using. Thank you!

  4. I was so excited about these, but I just made them, and they spread so much I could not salvage any to serve to other people. I even tried using a circle cookie cutter to get the gooey middle, but they were completely calling apart. Any tips or ideas about what went wrong?

    1. Sounds like they weren’t cold enough. Did you freeze them for ten minutes? Maybe try freezing for 20 minutes, that would probably fix the issue. Sorry, you had a problem with these!

  5. Just FYI- this is the second recipe of yours that I’ve tried in a week that fails to mention when to add the vanilla. I can figure it out but just FYI. It was a weird deja vue moment!

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