Life, Love and my passion for cooking

My photo
Carson City, NV, United States
I grew up in Illinois in a small town. I moved to California in May of 2000.In that time I have experienced life, love and my passion for cooking. We now live in Nevada. I hope to take my passion for cooking to a new level.

gourmetpompey

type email here for updates to my blog

Friday, December 28, 2012

cookies and beer

Chocolate stout cookies with salted caramel frosting

1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa
 
1Tbsp dark cocoa
1/2 tsp salt
1/2 tsp baking soda
 
1 tsp baking powder
1/2 cup unsalted butter, at room temperature
1/2 cup dark brown sugar
1/4 cup sugar
1/2 tsp vanilla
1 egg
6 ounces stout- I used Murphy's stout
1 1/2 cups bittersweet chocolate chips
1 bag of salted pretzels
 
Salted Caramel Frosting
1/2 cup (1 stick) salted butter
Pinch of salt
1 cup packed dark brown sugar
1/4 cup whipping cream- I use the whipping cream from Trader Joes.
 
1 tsp vanilla extract
 
1 cup Powdered sugar

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powders, salt, baking soda, and baking powder.
Beat butter with sugars with a mixer using the paddle attachment until light and fluffy, about 3 minutes. Add vanilla and egg and beat to combine. With the mixer on low, add flour mixture in thirds, alternating with the beer. Beat just until combined. Fold in chocolate chips with a spatula.
Chill dough in the fridge for about 15 minutes or until firm enough to scoop.
Using a 2-tablespoon cookie scoop, scoop dough onto prepared baking sheets about 2 inches apart. Bake at 350°F for 15-17 minutes or until tops spring back lightly when touched. Cool on pan for 2-3 minutes, then transfer to a wire rack to cool completely.
Salted Caramel Frosting
In a medium saucepan, melt butter, salt and brown sugar over medium heat, stirring to combine. Bring mixture to a boil, stirring frequently. Boil unstirred for 1-2 minutes.
Remove from heat and immediately whisk in cream.  Whisk in vanilla. Cool 5-10 minutes, and then stir in 1 cup powdered sugar. Whisk briskly to smooth out any lumps. Add powdered sugar 1 tablespoon at a time, whisking briskly between each addition, until frosting is firm enough that the whisk tracks don’t sink all the way back into the frosting.
 
Crush the pretzels in a ziploc bag. Sprinkle them on the cookies. Press down lightly so the pretzels stick. The cookies will keep in an air tight container for a few days.

No comments:

Post a Comment