It took a long time for me to come around to beer. I want whatever I’m eating or drinking to taste good, and my early experiences with beer didn’t do anything to convince me that it was worth the calories. I’ll take an extra-dark, fudgy brownie instead.
However, I’m not opposed to trying new things, so when a friend offered me a sip of a craft beer, I gave it a try. And, to my surprise, I liked it. So much for just being a wine and margarita girl. 😉
Of course, discovering a new food (or drink) love opens up a whole world of new recipes, so when I saw this recipe come through my RSS reader, I was immediately intrigued. Cookies? Beer? Could this be good? Unfortunately, my “recipes to try” list grows faster than I can keep up with, so the recipe got lost in the clutter for
two years a while.
I finally got around to trying them this past weekend, and wow. They were even better than I thought they’d be. In fact, Andy said they were as good as chocolate chip cookies, which is the pinnacle of greatness in his mind. We shared them with Arron and Karen, and they liked them just as much as we did. They’re perfectly soft and chewy, which is a non-negotiable for me.
I’m not a craft beer expert by any means, so I looked for something that said “brown ale” on the label, and Fat Squirrel fit the bill. And after finishing the bottle (you know, so it wouldn’t go to waste), I’m glad I picked it. At first, the flavor of the ale was very subtle in the batter, but the longer the batter sat in the fridge, the more pronounced it became. It’s not overpowering, but it definitely adds something special to the cookie. I think they’d be a great base for an ice cream sandwich too.
I doubled the recipe, since Erin said that I’d only get 12 cookies out of a single batch. I must have made them smaller than she did, since I had significantly more than 24 cookies when I was done. I’m including the double batch below, because more cookies are always better. Especially when they’re this good.
The real name of the recipe was “Chewy Brown Sugar and Brown Ale” cookies, but I shortened it to “Brown Sugar and Ale” cookies for the blog. Of course, that’s still a relatively long name for a cookie, so we’re just calling them “beer cookies.” Move over, milk and cookies; beer and cookies are here to stay. 🙂
Brown Sugar & Ale Cookies
3 sticks (1 1/2 cups) unsalted butter, softened
2 1/2 cups light brown sugar
2 large egg yolks
1 teaspoon vanilla
2/3 cup brown ale
2 1/2 cups AP flour
2 cups bread flour
2 1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cornstarch
1/2 teaspoon cinnamon
granulated sugar, for rolling
In the bowl of a stand mixer, cream together the butter and brown sugar. When the butter and sugar are well combined, add the egg yolks and vanilla. Beat until light and fluffy, then add the beer. Beat until well combined.
In a separate bowl (I used my 8-cup Pyrex measuring cup for this step, for easy pouring), whisk together the flours, baking soda, baking powder, salt, cornstarch and cinnamon.
Add the dry ingredients to the mixing bowl and mix until just combined. (Start with the mixer on low for this step. Trust me.)
Use a cookie scoop to roll the dough into balls about 1 1/2″ in diameter, or slightly smaller than a golf ball. Roll the cookie dough balls in the granulated sugar and then place on a cookie sheet lined with parchment paper. Chill the dough in the freezer for about 15-20 minutes before baking.
Preheat the oven to 325 degrees.
Place the chilled dough balls on a baking sheet lined with parchment paper, being sure to leave plenty of space between the cookies, as they spread a lot during baking. (I was able to fit 8 cookies on a single large cookie sheet.)
Bake for 14 minutes, or until the edges start to turn golden brown. Remove the sheet from the oven and slide the parchment paper off of the cookie sheet and on to a wire rack. Let the cookies cool completely before removing them from the parchment paper.
Store in an airtight container.
Erin says that you can bake the cookies at a higher temperature for a shorter time, which will result in a puffier cookie. I didn’t try this, as we loved the cookies with the 325 degree/14 minute bake.
I rolled about half of the dough into balls and then froze them (as described above), but we decided to go cross-country skiing halfway into my cookie baking project, so I put the rest of the dough in the fridge to shape/roll when we returned. I didn’t notice a difference in the cookies that were rolled then chilled versus chilled then rolled, so I think it’s safe to say that you could do whatever works best for you.
Click here for a printable version.