By: Kristel Poole
Featuring Isley Brewing Company Choosy Mother Peanut Butter Porter. The secret ingredient in these killer chocolate chip cookies is a syrup made from porter, but equally as enticing is the balance between sweet and salty, crunchy and chewy. Feel free to substitute any porter or stout in this recipe, particularly those notes of vanilla, oats, chocolate or coffee. Hardywood Park’s Gingerbread Stout releases would be good here, as well.
The beer syrup adds a subtle backbone you won’t find in a traditional chocolate chip cookie. They come out of the oven cooked perfectly, with a slightly crunchy outside and a chewy inside, thanks to the additions of cornstarch and bread flour. If you don’t have those on hand, you can omit the cornstarch and sub all purpose flour for the bread flour; you’ll end up with a nice, soft cookie that still tastes great.
Notes: For syrup, reduce 2 cups (16 ounces) porter in a medium pot over medium-low heat until about 1/4 cup remains. Reduce heat to low. While stirring, add 2 tablespoons sugar and 1 teaspoon vanilla paste (or extract). Continue to stir until sugar is completely dissolved and the mixture has the consistency of syrup. This process can take an hour or more, depending on your stove and cookware, so plan ahead, but be sure to keep an eye on it so it never foams up, reaches a boil, or burns.
Higher quality ingredients mean higher quality results.
That’s why your neighbor can make this recipe a hundred times and still not replicate your results if he or she is using imitation vanilla extract.
Don’t skimp where it counts.
Chocolate Chip Porter Cookies
1 3/4 cups all purpose flour
1/2 cup bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon espresso powder
1/4 teaspoon cinnamon
1/2 teaspoon cornstarch
3/4 cup butter, softened
1 1/4 cup brown sugar
2 large eggs
1 large egg yolk
2 tablespoons peanut butter porter syrup (see notes)
1/2 teaspoon vanilla paste (or extract)
1 1/2 cups chocolate chips
In a medium bowl, combine flours, baking powder, baking soda, salt, espresso powder,
cinnamon, and cornstarch. Set aside.
In an stand mixer fitted with the paddle attachment, cream the butter and brown sugar.
Add the eggs and egg yolk, porter syrup, and vanilla and beat until light and fluffy.
Slowly add flour mixture, and mix until just combined. Fold in chocolate chips.
Place dough in refrigerator to chill for 30 minutes or as long as two days.
Preheat oven to 325°F.
Prepare baking sheets by fitting with parchment paper.
Scoop balls of dough (about 2 tablespoons each) onto cookie sheets, leaving enough room for the cookies to spread a little during baking. Bake cookies for 12-13 minutes, or until edges just begin to turn golden brown. Immediately remove the cookies and rest on cooling racks until they reach room temperature.