Coffee Porter Chocolate Brownie Cookies combines favorite treats of chocolate, brownies, and cookies with a delicious coffee porter perfect for the holidays.
I do believe it’s officially cookie season.
And I’m ready to celebrate! So let’s kick it off with some Coffee Porter Chocolate Brownie Cookies. Because who doesn’t love beer, chocolate, brownies, and cookies? We all know that coffee and chocolate are the best of friends too! So, like magic, I tossed them all together and made you an all in one holiday treat. Talk about My Favorite Things!
And I didn’t stop there. I’ve teamed up with a bunch of blogger friends to bring you The Sweetest Season Cookie Exchange. New recipes are going to be posted all over the interwebs this week from today through Friday.
There are going to be so many delicious treats of all kinds this week, so be sure to follow along with us for The Sweetest Season Cookie Exchange on all social media with the hashtag #sweetestseasoncookies so you don’t miss anything!
Cheers and Happy Holidays!
Coffee Porter Chocolate Brownie Cookies
- 1 cup plus 2 tablespoons flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup powdered sugar divided
- 1 1/2 cups brown sugar
- 3 large eggs
- 1/4 cup coffee porter beer
- 1 teaspoon vanilla extract
- 4 ounces unsweetened chocolate chopped
- 4 tablespoons butter
- 1/2 cup granulated sugar
Whisk flour, cocoa powder, baking powder, baking soda, salt and 1/4 cup powdered sugar together in a large bowl
In a separate bowl, whisk together brown sugar, eggs, vanilla extract, and beer
Combine chopped chocolate and butter in a bowl and melt in microwave on 50% power, stirring every 30 - 45 seconds until melted and smooth - about 2 - 2 1/2 minutes total, let cool slightly
Whisk the chocolate mixture into the egg/beer mixture
Fold in flour mixture until combined
Refrigerate at least 1/2 hour or overnight
Preheat oven to 325 and line 2 baking sheets with parchment paper
Put remaining 1/2 cup of powdered sugar and 1/2 cup granulated sugar into separate bowls
Scoop dough out in roughly 2 tablespoon size balls
Coat each ball with the granulated sugar then coat with powdered sugar then transfer to a baking sheet
Bake 15 - 17 minutes, one sheet at a time rotating pan halfway through
Let cool on baking sheet for 5 - 7 minutes then transfer to a wire rack to cool completely
Adapted from America’s Test Kitchen
- This recipe made 24 cookies
- I used a coffee porter from Birdsong Brewing Company
- More powdered sugar can be used to dust after baked if that’s what blows your dress up