I want to put a beer cooking trick up your sleeve. A secret skill to help maneuver the beer cooking universe with deft dexterity. I like to call this a Beer Extract, made by reducing that bottle of beer to a small but mighty beer syrup that fits nicely into a recipe that wants some beer flavor but is without the capacity to handle large volumes of beer right out of the bottle.
It’s easy, really. Just simmer the beer long enough to remove the water, leaving all those other great flavors in a compact bite of beer essence. When a recipe, like these Pub Cookies, can only take a little bit of liquid and you want a bit o' that beer flavor to come through at the end, all you need to do is reduce the beer to remove the water and you’re all set.
While this might not bring you the large amounts of beer taste you might want, there is a subtle malty finish to the end flavor, along with those pretzels that always seem to love to tag along for the beer flavored ride.
- 12 ounces imperial stout or porter beer
- 3/4 cup butter cut into cubes
- 2/3 cup brown sugar
- 1/2 cup white sugar
- 1 egg plus 1 yolk
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 3/4 cup bread flour this will make them chewy
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup dark chocolate chips 60%
- 2/3 cup mini pretzel twists broken into pieces
- ¼ cup honey roasted peanuts
- In a pot over medium high heat add the beer and cook, stirring occasionally, until reduced to about 1 tbs, about 8 to 10 minutes.
- In the bowl of a stand mixer, add the butter and both types of sugar, beat until well creamed. Add the egg and the yolk, beat until well combined. Add the 1 tbs of beer, and vanilla extract and beat until well combined, scraping the bottom to make sure all the ingredients are well combined.
- In a separate bowl, add both types of flour, cornstarch, baking soda and salt. Mix well. Add dry ingredients to the stand mixer and mix on medium/low speed until just barely combined, don't over mix. Add the chocolate chips, pretzel pieces, and peanuts, and stir until incorporated.
- Cover a baking sheet with parchment paper, scoop golfball sized scoops of dough, roll them into round balls and place on the baking sheet, cover with plastic wrap and chill for at least 4 hours.
- Preheat oven to 350.
- Bake for 18-22 minutes or until light golden brown, don't over bake. (If you don't chill the dough, or if you make smaller sized cookies, the cooking time will be much shorter. Start to keep an eye on your cookies after about 12 minutes.)