The other day I was putting away groceries and noticed a can of chocolate milk stout that the Hubby hadn’t drunk. This is a milk stout, that is flavoured with chocolate, not a chocolate milk tasting stout. Either way, I decided to use it up in some cookies and found the following recipe for chocolate stout cookies. I did try and make them with a rocky road flair, using mini marshmallows, chocolate chips and walnuts. But as the cookie itself isn’t that sweet, I’d do all chocolate chips next time, because, strangely, the marshmallows basically dissolved into air.
All in all, it’s a pretty tasty cookie, cake like in texture, and a handy way to use up a can of stout!
Chocolate Stout Cookies
Ingredients
- 3/4 cup stout
- 1/2 cup 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
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment or a silpat.
- 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 stout 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.
Notes
I baked for 16 1/2 minutes in my oven.
Adapted from Craft Beer
CHOCOLATE STOUT COOKIES