With a little bit of Wells and Young’s left over from the chocolate cake, I wanted to make some chocolate chip cookies. These cookies were an experiment as I tend not to do well with cookies. Also, the yeast in the beer may effect the outcome of the cookies. Lets find out.
The problem that I initially overlooked was that cookies do not require yeast and the beer would certainly effect the baking of these cookies. My expectations were correct as the cookies did rise a little bit and created a tougher crispier texture than I wanted it to be. This can easily be resolved by placing a cookie in the microwave for a few seconds to soften it up. Nonetheless, the flavor of these cookies were amazing and a reminder that I should start baking with brown sugar more often.
- Preheat the oven to 350º fahrenheit. Mix brown and white sugars with the butter until smooth. Beat in one egg and vanilla.
- In a sauce pan, boil down beer until it becomes about an eighth of a cup. It will have a thicker viscosity. Add cooked down beer, flour, chocolate chips and salt into the butter mix until nice and thick.
- Drop a large spoonful of batter onto a greased up baking pan. Repeat until pan is full.
- Bake for 10-15 minutes or until edges are golden brown.