Stout Brown Butter and Chocolate Chip Cookies

Stout Brown Butter and Chocolate Chip Cookies

It’s officially stout weather and stout weather waits for no man. The second the mercury drops below 60°F it’s time for a celebratory stout. I will admit that I’ll drink stouts in the middle of an August heat wave but I don’t expect you to partake. That is until Stout Weather has arrived and you have no excuses. 

This is why I made these cookies, and why I only ask you to pour out 1/4 a cup for the homies. Or the cookies. Or maybe I should call these cookies “the homies” and only you and I will know what that means. I’m rambling again. Just open a stout and make some cookies so we can still be friends. 

Stout Brown Butter and Chocolate Chip Cookies

5 from 1 vote

Ingredients
  

  • 1 cup (228g) unsalted butter
  • ¼ cup (60g) stout beer preferably barrel-aged stout
  • 1 cup (200g) packed golden brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs plus one yolk
  • 2 teaspoons vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (135g) bread flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking power
  • 1 teaspoon salt
  • 2 cups dark chocolate chunks
  • flaked sea salt like Maldon

Instructions
 

Make the brown butter:

  • Add the butter and stout to a pan over medium heat. Allow to melt and become foamy, stirring frequently.
  • After about ten minutes the foam will subside and the liquid will become more translucent and you will be able to see the bottom of the pan and small bits on the bottom. Whisk continuously until it smells nutty and the bits have browned.
  • Remove from heat and add to the bowl of a stand mixer. Allow to sit until cool to the touch, about 30 minutes (if you don’t allow the butter to cool it will melt the sugar and your cookies will turn out flat and greasy).

Make the cookies

  • Preheat the oven to 400°F.
  • Add the brown sugar and white sugar to the stand mixer with the cooled brown butter, beat until well combined.
  • One at a time add the eggs, yolk and vanilla allowing to beat well between additions. Beat on high speed until the mixture is creamy and resemble frosting.
  • Stop the mixer and sprinkle with both kinds of flour, baking soda, baking powder, 1 teaspoon salt, and chocolate chunks. Stir until just combined, making sure to scrape the bottom of the bowl to insure the mixture is well combined.
  • Scoop onto a cookie sheet that has been covered with parchment, leaving enough space for the cookies to spread. Sprinkle with flakey salt.
  • Bake for 9 minutes or until the cookies are golden brown at the edges and the center has puffed. Pull the parchment onto the counter to allow the cookies to cool.

4 thoughts on “Stout Brown Butter and Chocolate Chip Cookies

    1. Bread flour and cake flour are very different and will give you different results. Bread flour has a higher gluten content which will make the cookies denser and chewier. Cake flour is very low in this type of protein and very soft so your cookies will be lighter and cakey. You would also need to use a few tablespoons more to compensate for the heavier bread flour. If you want to substitute, just use all AP flour and add a tablespoon.

  1. 5 stars
    Even have a little bourbon vanilla – but only after making the recipe ‘by the book.’ Hmmmm. which local stout to use? Just gonna have to experiment!

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