Using a rich chocolate porter in this recipe made these hazelnut chocolate porter chocolate cookies turn out perfect!
Prepping the butter: Melt half of the butter in a microwave-safe dish for 30-45 seconds until completely melted. Transfer butter to the fridge or freezer and cool until solid, at least 30 mins. If the butter is rock solid, put it back in the microwave for about 10 seconds, just to get softened. Leave the other half of the butter on the counter and bring it to room temperature. I learned this step of making cookies from a few other food bloggers, and I have really noticed a difference in the consistency of the cookie.
Prepping the reduced beer mixture: Pour 12 ounces of porter beer into a saucepan and add 1 Tbsp + 1 tsp of brown sugar, and stir to combine. Reduce over medium heat until you have about 3 Tbsp. of liquid. You will occasionally have to skim the foam off the top of the beer. Let this reduction cool to room temperature.
Preheat the oven to 350 degrees.
With an electric mixer, cream the prepped butter, room temperature butter, granulated sugar, and vanilla until creamy. Add in the eggs and mix until just combined (not too much beating!)
In another bowl, combine the flour, cocoa powder, baking soda, and salt. Combine the dry mixture to the wet butter mixture and mix until incorporated. Add in the reduced porter beer sugar mixture. The dough should be thick and sticky. Add in the chocolate chips and fold to combine.
Roll the dough into balls and place it on a parchment-paper-lined baking sheet. Bake for 8 minutes and transfer to a wire cooling rack right away. Once cooled, these hazelnut chocolate porter chocolate cookies should be thick, soft, fudgy, and absolutely addicting.