Coffee Porter Chocolate Brownie Cookies
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!
- 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