Bourbon Beer and Brown Sugar Chocolate Chip Cookies
Apparently, the holidays are here. And by "holidays" I mean an excuse to eat all the things and fatten up my neighbors with cookies and beer. It’s festive. Merry Cookies and Beer Every Day season, it’s a nondenominational holiday that we can all get behind.
We need this right now, we might be divided on a lot of issues after a year like this, but we are all on the same page with cookies, right? RIGHT?! As in, chocolate chips are far superior to raisins which gives me trust issues when I find them in cookies and realize they are not the chocolatey goodness I assume the dark spots in my cookies to be.
Also, we just need to agree that "cookies and beer" are way better than "cookies and milk". It’s just a fact, unless you’re a child in which case I have no idea how you found me but please, bake your mom some cookies and forget about the beer it’s gross. It’s spicy. Let your mom take a sip to make sure. Or several sips. Now she needs a cookie and some alone time.
Bourbon Beer and Brown Sugar Chocolate Chip Cookies
Ingredients
- 13 tablespoons (185g) unsalted butter, at room temperature
- 1 cup (200g) brown sugar, packed light or golden
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 2 tablespoons molasses not blackstrap
- 3 tablespoons bourbon barrel-aged beer
- 2 ½ cups (317g) bread flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- Pinch nutmeg
- ½ teaspoon salt
- 1 cup chocolate chips
- Sanding sugar*
Instructions
- Preheat the oven to 350°F.
- Add the butter and brown sugar to a stand mixer, beat on high until well combined, light and fluffy. This should take about 3 to 5 minutes.
- Add the eggs and vanilla, beat until well combined, and resembles frosting. Add the molasses and beer, beat until well combined.
- Add the flour, baking soda, ginger, cinnamon, allspice, nutmeg, and salt, stir until just combined.
- Stir in the chocolate chips.
- Add the sanding sugar to a bowl.
- Using a cookie scoop, make balls of dough, roll in the sugar, then add to a cookie sheet covered with parchment.
- Bake for 12 minutes, pull the parchment paper off the cookie sheet onto a flat surface to rest until cooled.