Chocolate Chip, Stout & Beer Nut Cookies

In a pot over medium high heat add the beer. Cook, stirring occasionally, until the beer is reduced to about 1 tablespoon. Then remove the pot from heat and set aside.

In the bowl of a stand mixer, add the butter and both types of sugar and beat until well creamed. Add the egg and beat until well combined. Add the 1 tablespoon of beer extract and beat until well combined, scraping the bottom of the bowl to make sure all the ingredients are well combined.

In a separate bowl, add both types of flour (these two types of flour are very important to the end result of your cookies, regular all purpose flour will not give you the same results), cornstarch, baking powder and salt. Mix well. Add dry ingredients into the stand mixer bowl and mix on medium/low speed until just barely combined, don’t over mix. Add the chocolate chips and Beer Nuts, and stir until incorporated.

Resting the dough is an important step in this recipe. Cover a baking sheet with parchment paper, scoop out golf ball-sized scoops of dough, roll them into round balls and place on the baking sheet. When done rolling out all of the dough, cover the baking sheet with plastic wrap and chill for at least 4 hours.

Preheat oven to 350 F.

Remove the sheet of plastic from the cookie sheets. Put the cookies into the oven and bake for 20-22 minutes or until light golden brown, making sure that you don’t over bake. (If you don’t chill the dough, or if you make smaller sized cookies, the cooking time will be much shorter. Start to keep an eye on your cookies after about 14 minutes).