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Chocolate Beer Cookies

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Perfect, outrageous cookies spiked with stout and made vegan! They’re super chewy, rich, and chocolatey!

Ingredients

~1/2 cup your favorite stout, divided
1 Tbsp. Bob’s Red Mill Chia Seeds
1/2 cup vegan butter, softened to room temperature
1/2 cup brown sugar
1/2 cup cane sugar
splash vanilla extract
1 cup Bob’s Red Mill Organic All-Purpose Flour (affiliate link)
2/3 cup cocoa powder
1 and 1/4 tsp. baking soda
pinch salt
9 oz. (~1 and 1/2 cups) vegan dark chocolate chips

Instructions

  1. THE NIGHT BEFORE: Take 1/2 cup of your favorite stout and pour it into an air-tight container. Place in the fridge overnight so that it gets flat.
  2. COOKIE DAY: Slightly crush your chia seeds in a mortar and pestle (or under a heavy pan). Add them to a small bowl and add 3 Tbsp. of your flat stout. Mix to combine and set aside. This is your beer chia egg!
  3. Add your softened butter to the bowl of a stand mixer with the paddle attachment (you can also use a big glass bowl and a hand mixer!), and beat on medium for 30 seconds. Add your brown sugar and cane sugar, and mix on medium until fluffy, scraping down the sides as necessary.
  4. Add your beer chia egg and vanilla, and mix on medium to combine, scraping down the sides.
  5. Sift your flour and cocoa into a separate medium bowl, then add your baking soda and salt. Whisk to combine, then, with the stand mixer on low, add your dry ingredients and 2 additional Tbsp. flat stout and mix until well-combined.
  6. Add your chocolate chips and mix until combined.
  7. Cover and allow the dough to rest in the fridge for 2 hours.
  8. Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.
  9. Measure 2 Tbsp.-sized balls and place them on your prepared baking sheets. I like to make them a little taller so that they don’t spread too much.
  10. Bake for 10-13 minutes, or until the edges just start to look crisp. They’ll be soft, and that’s good! Let them rest on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.

Notes

Recipe slightly adapted from the cookie queen, Sally from Sally’s Baking Addiction.

Find it online: https://www.fooduzzi.com/2019/05/chocolate-beer-cookies/

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