Holiday Stout Cookies

Holiday Stout Cookies

By DoreensRecipes Published: December 26, 2014

• Yield: 2 doz cookies

SWEET AND SAVORY DRAGONSTOOTH STOUT CHOCOLATE CHIP COOKIES

Ingredients

• 1 1/2 cups flour
• 1/4 cup cocoa, unsweetened
• 1 tablespoons cocoa, dark
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup Butter room temp
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• 1 egg
• 6 ounces Dragonstooth Stout or other Stout
• 1 1/2 cups bittersweet chocolate chips
• FROSTING
• 1/2 cup Butter
• pinch salt
• 1 cup brown sugar packed
• 1/4 cup heavy cream
• 1 tsp vanilla
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
   
2. In a medium sized bowl, whisk together flour, cocoa powders, salt, baking soda, and baking powder.
   
3. In a separate bowl, beat softened butter with sugars. Add vanilla and egg. Beat to combine. Slowly add flour mixture and Dragonstooth Stout. Beat until all mixtures are combined.
   
4. Fold in chocolate chips. Chill dough in the fridge for 15 minutes, or until dough is firm.
   
5. Scoop dough onto prepared baking sheets (about 2 inches apart). Bake at 350°F for 15-17 minutes.
   
6. Cool for 2-3 minutes and transfer to a wire wrack to cool completely.
   
7. SALTED CARAMEL FROSTING: In a medium saucepan, melt butter, salt and brown sugar over medium heat, stirring to combine. Bring mixture to a boil, stirring frequently. Simmer for 1-2 minutes. Remove from heat and whisk in heavy cream. Cool 5-10 minutes.
   
8. Mix in 1 cup powdered sugar. Whisk briskly until smooth. If needed, add additional powdered sugar (1 tablespoon at a time) until frosting is firm.
   
9. ASSEMBLY: Cookies must be completely cool before frosting. Spread warm frosting over cookies. Enjoy!
   

• Cuisine: American
• Course: Dessert

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