Soft Stout Cookies
Makes about 3 dozen
Inspired by several sources, but mostly by this recipe in Draft Magazine
6 ounces stout beer, such as Guinness
1 stick butter, softened
1 1/2 cups flour
1/4 cup unsweetened cocoa
1 tablespoon black cocoa (or unsweetened cocoa)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups chocolate chips
1/2 cup brown sugar
1/4 cup sugar
1 tablespoon molasses
1/2 teaspoon vanilla
1 egg
Preheat the oven to 350 and line a baking sheet with parchment. In a medium bowl whisk together the flour, cocoa powders, salt, baking soda, baking powder and chocolate chips. In a larger bowl beat the butter with the sugars until light and fluffy. Add the molasses, vanilla and egg and beat well. Alternate the flour and the beer with the egg mixture until combined.
Chill the dough for about 30 minutes, or until it has firmed up enough to scoop out cookies. Scoop on the prepared baking sheet and bake for 15-17 minutes or until the top springs back lightly when touched. Cool completely.
