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Soft Batch Beer & Brown Sugar Cookies

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Ingredients
  

  • ¾ cups unsalted butter softened (12 tbs)
  • 1 ¼ cups golden brown sugar
  • 1 large egg yolk
  • ½ tsp vanilla
  • 1/3 cup American brown ale
  • 1 ¼ cups All purpose flour
  • 1 cup bread flour
  • 1 ¼ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cornstarch
  • ¼ tsp cinnamon

Instructions
 

  • In the bowl of a stand mixer, add the butter and brown sugar. Mix on high until very well combined. Add the egg yolk and the vanilla, beat until light and fluff. Add the beer, beat until well combined.
  • In a separate bowl, add both kinds of flour (bread flour is used to make chewier cookies), baking soda, baking powder, salt, cornstarch and cinnamon.
  • Sprinkle the dry ingredients over the wet ingredients and stir until just combined.
  • Using a cookie scoop, scoop out balls of dough slightly smaller than a golf ball onto cookie sheets that have been covered with parchment paper.
  • Place the cookies in the fridge to chill for at least 20 minutes (this prevents them from spreading too much during baking).
  • Preheat oven to 325.
  • Bake at 325 for 12-14 minutes or until the edges just start to turn golden brown (for a puffier cookie bake at 350 for 8 to 10 minutes). Immediately pull the parchment paper off the cookie sheet onto the counter and allow the cookies to cool to room temperature.