Chewy, dark chocolate chip cookies the whole family will love. Recipe courtesy of Chef Brett Hunt and McClelland Premium Imports.
Directions for: Bar Snack Cookies
Ingredients
12 oz Erdinger Dunkel beer (available in liquor stores across Canada)
cup butter, cut into cubes
cup brown sugar
cup white sugar
1 egg, plus 1 yolk
1 tsp vanilla extract
1 cup all-purpose flour
cup bread flour (this makes the cookies chewy and last a little longer)
1 tsp cornstarch
tsp baking soda
tsp salt
1 cup dark chocolate chips (60%)
cup mini pretzels, broken into pieces
cup honey-roasted peanuts
Directions
1. Pre-heat over to 350F.
2. In a pot over medium high heat, add the Erdinger Dunkel and cook, stirring occasionally, until reduced to about 1 tablespoon, about 8 to 10 minutes.
3. In a bowl or stand mixer, add butter and both types of sugar and beat until well creamed. Add the egg and the yolk, beat until well combined. Add 1 tablespoon of reduced-Erdinger Dunkel and vanilla extract and beat until well combined. Scrape the bottom to make sure all the ingredients are well combined.
4. In a separate bowl, add both types of flour, cornstarch, baking soda and salt. Mix well. Add dry ingredients to the stand mixer or bowl and mix on medium/low speed until just barely combined, dont over mix. Add the chocolate chips, pretzels, and peanuts and stir until well incorporated.
5. Cover a baking sheet with parchment paper, scoop golf-ball sized scoops of dough, roll them into round balls and place on the baking sheet, cover with plastic wrap and chill for at least 4 hours.
6. Bake for 18-22 minutes or until light golden brown be careful not to over bake. If you dont 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 12 minutes.
7. Let cool and enjoy!
See more: Snack, Dessert, Eggs/Dairy, Chocolate