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OMG I DID A THING AND THAT THING IS PUT BEER IN COOKIES.
Life will never be the same. Are you ready for this?
Hello. Wonderful. People. Tis I! Bringing you the deliciousness that is Chocolate Beer Cookies.
Try and wrap your head around this situation for a sec…
- Chocolate: Good.
- Beer: Good.
- Cookies: Good.
And what do three goods make? A great. That’s what.
If you’re a fan of deeply rich chocolate, the chewiest of cookies, and a literal mountain of chocolate chips, it’s destiny you stumbled upon this little ol’ blog post today, my friend.
So beer. In cookies. Why? And how?
First off, why not? Second of all, the beer-of-choice today is a stout, which reallllly brings out the rich, caramely, dark lucsiousness of these cookies. You’ll just want to open a bottle of stout the night before you make these, save about a 1/2 cup, and enjoy the rest (you’re welcome).
Flat beer = no unexpected textural consequences.
Then you take that flat beer and make a…beer chia egg out of it. It’s super simple. Take a tablespoon of Bob’s Red Mill’s Organic Chia Seeds, give ’em a sniff because I truly love the smell of chia seeds, and then crush them slightly. I used a mortar and pestle, but you can also just use a heavy pan and a cutting board if need be; just know that the smaller the pieces, the smaller the seed chunks will be in your final cookies.
Then just mix it up with 3 tablespoons of your flat beer! Easy as that.
Also, the whole “beer chia egg” situation is hilarious, right? It’s all, “I want to be healthy and wholesome, but I also kind of want to party.”
The rest of the cookie ingredients are pretty straightforward: brown sugar, cane sugar, vanilla, vegan butter, baking soda, cocoa powder, and Bob’s Red Mill Organic All-Purpose Flour.
I made a version of these cookies for a wedding I went to this past weekend, and I obviously used Bob’s Red Mill AP Flour. Definitely not a coincidence that they were the first cookies to go!
This dough needs to chill for an hour or two just to contain its enthusiasm, aka. keep it from spreading all over the place. You can do it. Read a book, pet a floof, or drink a beer while you’re waiting. It’s all worth it.
Oh, how I’m obsessed with these cookies. Honestly, they’re my new faves. They’re unbelievably rich and chocolatey thanks to stout, and all of my taste-testers went crazy over them!
If you’ve been around here for a while, you’ll know that I typically prefer my baked goods from the fridge. And while these are great straight from the fridge, they’re really truly something special a few minutes out of the oven.
Make them for Father’s Day! Or a wedding! Or a weekend celebration! Or a random Tuesday night!
No need to thank me later.Print
Chocolate Beer Cookies
Perfect, outrageous cookies spiked with stout and made vegan! They’re super chewy, rich, and chocolatey!
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 19-20 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
~1/2 cup your favorite stout, divided
1 Tbsp. Bob’s Red Mill Chia Seeds
1/2 cup vegan butter, softened to room temperature
1/2 cup brown sugar
1/2 cup cane sugar
splash vanilla extract
1 cup Bob’s Red Mill Organic All-Purpose Flour
2/3 cup cocoa powder
1 and 1/4 tsp. baking soda
9 oz. (~1 and 1/2 cups) vegan dark chocolate chips
- THE NIGHT BEFORE: Take 1/2 cup of your favorite stout and pour it into an air-tight container. Place in the fridge overnight so that it gets flat.
- COOKIE DAY: Slightly crush your chia seeds in a mortar and pestle (or under a heavy pan). Add them to a small bowl and add 3 Tbsp. of your flat stout. Mix to combine and set aside. This is your beer chia egg!
- Add your softened butter to the bowl of a stand mixer with the paddle attachment (you can also use a big glass bowl and a hand mixer!), and beat on medium for 30 seconds. Add your brown sugar and cane sugar, and mix on medium until fluffy, scraping down the sides as necessary.
- Add your beer chia egg and vanilla, and mix on medium to combine, scraping down the sides.
- Sift your flour and cocoa into a separate medium bowl, then add your baking soda and salt. Whisk to combine, then, with the stand mixer on low, add your dry ingredients and 2 additional Tbsp. flat stout and mix until well-combined.
- Add your chocolate chips and mix until combined.
- Cover and allow the dough to rest in the fridge for 2 hours.
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.
- Measure 2 Tbsp.-sized balls and place them on your prepared baking sheets. I like to make them a little taller so that they don’t spread too much.
- Bake for 10-13 minutes, or until the edges just start to look crisp. They’ll be soft, and that’s good! Let them rest on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.
Recipe slightly adapted from the cookie queen, Sally from Sally’s Baking Addiction.
Keywords: cookies, vegan cookies, chocolate cookies, beer cookies