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Chocolate goes with practically anything and everything. It’s a very forgiving flavor, especially if you want to incorporate beer.New02252013-32

Me and my fiance, Sean, recently made a Red Ale with rye malt called “Clever Girl” which made a great addition to this cookie recipe. The homebrew is a 4 gallon standard red ale recipe (11 lbs. of British pale, 1 lb. of crystal 60, 1/2 lb. of roasted barley)  with a 1/4 lb. of rye malt for that little additive of spice. The OG(original gravity) was 1.007 and the FG(final gravity) was 1.0025 so that means it’s 4.5%ABV. The beer added a spicy quality that was accentuated by the chili chocolate I added. When you use a spice like rye which is similar to allspice, cinnamon, and nutmeg a chili heat compliments those flavors extremely well.

Ingredients:

1 cup AP flour

1/2 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon of course salt

8 oz of chocolate (I used 6 oz of bittersweet baking chocolate and 3 oz of chili Mexican chocolate)

1/2 cup of unsalted butter (1 stick)

1 1/2 cup sugar

2 eggs

1 1/2 teaspoon of beer

Directions:

1. Preheat oven to 325 degrees F. Whisk together flour, cocoa powder, baking soda and salt in a bowl.

2. Melt together 4 oz of chocolate and the 1 stick of butter. You can use a double boiler or the microwave in 25 second interments until fully melted. Let cool slightly.

3. Put sugar and eggs and beer into a electric mixer with the paddle attachment and turn on medium speed. Add the chocolate and butter mixture. Once combined, add the flour mixture in small increments until fully combined. Take off the bowl and stir in the chocolate chunks. I cut-up the chocolate disks and a few other oz of dark chocolate. I used a cookie scoop (best purchase ever!) that is roughly 1.5 tablespoons and spaced them about 2 inches apart on cookie sheets. These cookies will spread.

4. Bake for about 15 mins, rotating once during the baking time. Bake until the cookies crack but make sure they are fully cooked in the middle. I had to put one trey back in for another 5 mins because they didn’t set properly. Let cool on wire racks. These can be stored for about 3 days or so.

These cookies were seriously delicious. The chili Mexican chocolate is perfect and the addition of the dry rye beer and bittersweet chocolate make the cookies not overly sweet. They are crunchy on the outside and soft and gooey on the inside. Heavenly is the perfect description. Let me know what you think if you make these cookies!

PS. Thanks Mom for the awesome new cake stand! I love it 🙂

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