Beer in cookies? Oh, yes! These Chocolate Beer Cookies are amazingly soft and full of flavour.
Why Bake With Beer?
When you add beer to a cookie recipe, it helps to keep the cookie softer. Cookies will be moister due to the yeast and carbonation in the beer.
One thing to remember when baking or cooking with beer is you should choose a beer you like. If you don’t like the flavour of a beer, odds are you won’t like it in your baking either.
What Beer Is Used in This Recipe?
For this recipe, I use a coffee lager. The coffee in the beer intensifies the flavour of the chocolate in the cookies, producing a richer cookie.
Different types of beer can be used. I have made this recipe with Guinness as well. Guinness creates a denser cookie due to the thickness of the beer.
A dark stout beer will also work in this recipe.
Non-alcoholic beer will also work in this recipe.
What Inspired This Recipe?
In all honesty, the coffee lager used in this cookie recipe was originally purchased to make beer brownies. That recipe was a flop and there was about half a can of beer left over. It was 9 am on a Tuesday, so drinking it was out of the question.
That’s where the idea for cookies came to mind. It had to be a chocolate cookie recipe since coffee and chocolate go so well together. And that is how this recipe came about.
Ingredients For Chocolate Beer Cookies
This recipe calls for the typical chocolate chip cookie recipe.
- vanilla extract
- baking powder
- baking soda
- chocolate chips
The difference is the addition of cocoa powder and beer.
How To Store Chocolate Beer Cookies
After cooling, these cookies should be stored in an air-tight container at room temperature. They will stay fresh for up to 3 days.
These cookies can also be frozen for later. Place them in freezer bags, remove all the extra air, and freeze them for up to 3 months. Thaw at room temperature before serving.
Looking for more boozy cookies? Try our Bourbon Chocolate Chip Cookies.
Chocolate Beer Cookies
- 1 cup butter, room temperature
- 1 cup white sugar
- 1 cup brown sugar, lightly packed
- 2 eggs
- 1 tsp vanilla
- 3 cups all purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- ⅓ cup coffee lager or dark beer, room temperature
- 1½ cups chocoalte chips
- Preheat oven to 350°F Line cookie sheets with parchment paper
- In a large bowl, using a beater, cream butter and sugars together until smooth and creamy
- Add eggs and vanilla. Beat on low speed until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
- Add half the flour mixture to butter and sugars, mixing on low speed
- Pour in the lager, continuing to mix on low
- Add remaining flour mixture and mix until the batter is just conmbined
- Fold in the chocolate chips
- Using a cookie scoop or tablespoon, drop cookie dough onto prepared cookie sheets 2 inches apart
- Bake in preheated oven for 12 - 15 minutes. Cookies will still look slightly wet in centre
- Cool on a rack
- Store in an air-tight container once cooled completely.