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.
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