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Chocolate Stout Crinkle Cookies

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Ingredients
  

  • 1 cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tsp espresso powder
  • ¼ cup granulated sugar
  • 12 ounces about 2 2/3 cups, chopped good quality dark chocolate (60% cocao)
  • 1/2 stick unsalted butter cut into cubes
  • 1 tbs vegetable oil
  • 1/2 cup Chocolate Stout
  • 2 large eggs
  • 1 cup powdered sugar
  • Makes 18 to 20

Instructions
 

  • In a bowl add the flour, cocoa powder, baking powder, salt, espresso powder, and sugar, mix until well combined. Set aside
  • In a microwave safe bowl add the chocolate, the butter and the oil. Microwave on high for 20 seconds, stir and repeat until melted. Don't over heat or the chocolate will seize. Add the beer and stir.
  • Add the eggs to the chocolate and stir until well combined.
  • Add the wet ingredients to the dry ingredients and stir until just combined, some lumps are OK.
  • Cover and refrigerate until the dough as has set, about 3 hours and up to 36. Overnight refrigeration is recommended.
  • Preheat oven to 350. Place powdered sugar in a small bowl.
  • Using a cookie dough scoop, make balls just a bit smaller than golf balls, roll into shape with your hands. Place dough balls into powdered sugar, roll until well coated.
  • Line a baking sheet with parchment paper, add cookie balls
  • Bake cookies at 350 for 8-11 minutes or until the edges have set but the center is still a bit soft. Don't over-bake or the cookies will be dry and crumbly.