I was reading a beer magazine recently and read that milk stout goes nicely with chocolate chips cookies; kind of like the adult version of milk and cookies. It gave me an idea… what if I put the milk stout right into the cookie batter to make milk stout chocolate chip cookies?!
I started looking around online for some ideas and to see how it has been done since I am by no means a baker! I can create cooking recipes by adding a little of this and that, but when it comes to baking, I know it is literally a science where the recipe needs to be followed almost exactly.
I came up short in my search. But I did find a couple recipes with Guinness and a couple with lagers and noticed one thing in common – they added in beer rather than vanilla.
With my kitchen mixer ready to go, and a bottle of milk stout opened and taste tested, I picked the most simple chocolate chip cookie recipe I could find (from Allrecipes) and altered it slightly to meet the needs of my milk stout!
Milk Stout Chocolate Chip Cookies – From Ugly Sweater Milk Stout – Parallel 49 Brewing
In December I had three beer advent calendars that I shared with my husband. These are calendars that on every day in December, up until the 24th, you get a craft beer! If you want to check out all of the beers we received, I posted them all on my Instagram account.
Over the 24 days we sampled 72 beers and honestly we did not have one bad one. There were a lot of different ones that we enjoyed trying, that maybe we might not purchase ourselves, but really loved experiencing all these craft beers from local and USA breweries! A few, though, really stood out for me. One in particular was Parallel 49’s Ugly Sweater Milk Stout. This milk stout is creamy, sweet and dark and just seemed perfect for these cookies! I did have a hard time parting with some of this fantastic beer into baking – usually I cook with beers that I don’t really like. But I got over it once I had one of these Ugly Sweater milk stout chocolate chip cookies, of course washed down with this beer!
Ok, onto the cookies….
I really wanted to have some of the stout flavour come through the cookies so I started off by bringing 6 Tbsp. of the stout to a simmer, and reduced it by half.
I melted 1/3 cup of butter and put it into my KitchenAid mixer along with the sugars, and mixed well until sugar and butter was combined. Next went in the reduced milk stout and the egg, and I let that mix well.
Lastly the flour and baking soda were added in and mixed until combined into a nice cookie dough. I folded in the chocolate chips and then put all of the dough into a air tight container and let it chill in the fridge for an hour. (Letting it chill longer wouldn’t hurt)
Once chilled, I pre-heated the oven to 325 degrees F, and started rolling cookie dough balls. A neat little trick I read about on the internet was to roll even sized two balls, and then press one ball on top of the other and lightly flatten them with the palm of your hand. This gives the cookie a chewy inside and a crispy outside! Who doesn’t want that?!
I baked the cookies in the preheated oven for 12 – 15 minutes, until lightly golden brown on the top; then I left the milk stout chocolate chip cookies on the cookie sheet for 3-5 minutes before transferring to a cooling rack.
I enjoyed my milk stout chocolate chip cookies with a frothy mug of milk stout! It would go great with a tall glass of cold milk too!
Milk Stout Chocolate Chip Cookies
- 6 Tbsp. milk stout1/3 cup butter melted
- 1/3 cup brown sugar packed
- 3 Tbsp. white sugar
- 1 egg beaten
- 1 3/4 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/2 cup semi-sweet chocolate chips
Heat a small sauce pan on the stove and add the milk stout. Bring to a simmer and reduce by half.
Put melted butter and sugars into a mixer and stir until combined. Next add in the reduced milk stout and the beaten egg and continue to mix well.
Add in the flour and baking soda; mix until combined into a cookie dough. Fold in the chocolate chips.
Put all of the dough into a air tight container and let it chill in the fridge for at least an hour.
Once chilled, pre-heat the oven to 325 degrees F, and roll cookie dough into balls. Roll even sized balls, and then press one ball on top of another and lightly flatten them with the palm of your hand. This gives the cookie a chewy inside and a crispy outside. Put cookies onto a parchment paper lined cookie sheet.
Bake in the preheated oven for 12 - 15 minutes or until lightly golden brown on the top. Leave cookies on cookie sheet for 3 - 5 minutes before transferring to a cooling rack.