Description
Somewhere between a fudge-y brownie and a cookies lies this treat made with a smoky beer with roasted flavors to pair with slightly bitter chocolate
Ingredients
Scale
- ¾ cup (1½ sticks) unsalted butter, cubed
- 6 oz. bittersweet chocolate
- 1/3 cup smoked, coffee, or regular porter
- 3 large eggs + 1 egg yolk
- 1 cup granulated sugar
- 1 tsp. vanilla
- 1 cup flour
- ¼ cup cocoa powder
- ½ tsp. baking powder
- ½ tsp. salt
- ½ cup mix-ins (optional)
- ½ tsp. coarse sea salt
Instructions
- Preheat oven to 350ºF.
- Over a double boiler, melt butter and chocolate together, stirring until completely melted and smooth. Remove from heat then slowly stir in the porter.
- In a separate bowl, beat the eggs, sugar, and cocoa powder together for 3 to 4 minutes until thickened. Add the melted chocolate, vanilla, salt, and baking powder; mix until well combined. Stir in the flour until just combined followed by any mix-ins being careful not to over mix.
- Using an ice cream scoop or large spoon, arrange 1 to 1-1/2 tablespoon scoops on a baking sheet leaving 2 inches between each cookie. Place on center rack in oven and bake at 350ºF for 10-12 minutes. Remove from oven, sprinkle with salt, and allow to sit on the baking sheet for 1 to 2 minutes before transferring to a baking rack. If reusing baking sheet for remaining batter, allow to fully cool before scooping more batter; if the baking sheet is too warm warm, the batter will melt and spread resulting in flat cookies.
- Serve with a Porter such as King Titus by Maine Beer Co.
Notes
Beat eggs, sugar, and cocoa powder together for no less than 3 minutes. This will help ensure a chewy top that makes this brownie batter ideal for cookies.
Once the cookies have finished cooking, try placing the baking sheet with cookies in the freezer for up to 15 minutes to ensure a fudge-y interior. This will also help cool down the baking sheet more quickly if reusing for the next batch.
- Category: Dessert, Baking, Chocolate