Thanksgiving leftovers are a funny beast.
We spend weeks crafting a menu, days of prep, countless hours of cooking and then freak out about what to do with it all the next day. I do that same thing, even though leftovers on their own are fantastic. Maybe it’s because, even after hours and days and weeks of prep, we still feel "lazy" just reheating the tupperware containers and setting it out on the table.
Even though I will chow down on cold beer brined turkey and left over dinner rolls in those post dawn hours, it’s still not hyper socially expectable to serve mashed potatoes and leftover turkey for breakfast. But throw some chopped up rolls and a few handfuls of turkey into a skillet with some eggs and you’ve got brunch.
And you should serve it with a mimosa, you’ve earned it
- 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.)
Copyright Ã�Â© TheBeeroness.com