My husband and I attended a "beer party" hosted by our friend who is a home brewer. He had brewed 4 different kegs of beer and invited a bunch of us over to taste test and mingle. My husband wanted to bring a tasty treat, so we searched for hours for something yummy containing beer.
This is a great cookie for those of you, like hubby, who love the sweet and salty combo. This recipe is from The Beeroness. She has tons of beer-infused recipes for all occasions. Check her out!
Ingredients
1 C bread flour (you can use all purpose flour - bread flour will give the cookies a chewier consistency)
1/4 C cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1 tsp espresso powder (we used Nescafe instant coffee in the small sleeves)
1/4 C granulated sugar
10 oz chopped good quality dark chocolate (60% cacao)
4 Tbs unsalted butter (we only had salted butter, so we omitted the salt from the recipe)
2 Tbs vegetable oil
1/2 C black IPA/porter/stout (we used Ottercreek Back in Black IPA)
1 large egg, plus 1 yolk
2 cups mini pretzels (make sure they have salt on them!! otherwise, it defeats the purpose of sweet/salty)
2 Tbs brown sugar
Directions
In a bowl, mix flour, cocoa powder, baking powder, salt, espresso powder and granulated sugar. Set aside.
In a microwave safe bowl (or a double boiler), melt chocolate, oil and butter until completely melted. Be sure not to burn or overheat the chocolate.
Stir in the beer.
Add the chocolate mixture, egg and yolk to the dry ingredients from step one. Stir until combined.
Cover and refrigerate for at least an hour, up to 36 hours.
Preheat over to 350 degrees.
In a food processor, break up brown sugar and pretzels, leaving some large chunks of pretzel.
Roll cookie dough into balls slightly smaller than golf balls. Roll the balls in the pretzel mixture, pressing to adhere.
Line your cookie sheet with parchment paper. Bake for 8-10 minutes at 350 degrees until edges have set but center is soft. Cookies firm as they cool. DO NOT OVER BAKE!
Happy Couponing!
-Coupon Mama Massachusetts
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