Learn how to homebrew

 

[Editors Note: We'd like to welcome Amie as our newest writer to the site! Amie is a good friend of ours happens to be both a fantastic photographer as well as an excellent baker. While having a BBQ at a friends recently Amie dipped one of her chocolate chip cookies into her glass of Lefthand Nitro. Instantly a smile appeared on her face and soon we were all doing the same. At that moment we asked her, hey could you make the cookies with Milk Stout? In our mind it would make the best milk and cookies ever, and so she did! We're excited to have Amie on board and hope you enjoy her first recipe.]

What better combination is there than cookies and milk? The answer: cookies and milk stout! I modified one of my favorite chocolate chip recipes to include the roasty flavors of Left Hand Milk Stout. I chose this particular milk stout, but any kind will do. One tip I am now a firm believer of when baking anything is to use pure vanilla extract. None of this imitation stuff! Trust me, the first time you bake with the real stuff, you'll notice the difference. 

They came out great — a little lighter than regular cookies and full of flavor. Paired with a milk stout (or just a glass of milk if your'e in the mood), they're a great dessert option. 


Milk Stout Chocolate Chip Cookies

2 bottles Left Hand Milk Stout
2 1/4 c. plus 2 tbsp. flour
1 tsp. baking soda
1 tsp. fine sea salt
3/4 c. (1 1/2 sticks) butter, softened
1/2 c. granulated sugar plus 3 tbsp.
1 c. packed light brown sugar
1 1/2 tsp. pure vanilla extract
2 large egs
2 c. chocolate chips

1. First, reduce the beer down until you have 1/3 c. left. (This takes a little while) Make sure to simmer the beer, without boiling, until it cooks down. After you remove it from the heat, stir in 3 tbsp. granulated sugar until dissolved. Set aside. 

2. Preheat oven to 375º. Line baking sheet with parchment paper (Or, I love using Silpat liners. They totally save your baking sheets!) 

3. In a medium bowl, whisk together the flour, baking soda, and fine sea salt. Set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugars until creamy. Add the vanilla and beat until thoroughly combined. Beat in the eggs, one at a time. 

4. Slowly add the flour mixture to the mixer bowl, mixing it in a little at a time. Alternate the flour mixture with the reduced beer until it's fully incorporated. The batter will be a bit airier than normal cookie dough. 

5. My batter seemed a little thin, so I added an additional 2 tbsp. flour, then stirred. Once mixed, stir in the chocolate chips.

6. Use a uniform scoop (I used a tablespoon) to drop balls of dough onto the baking sheet. Bake for 8-10 minutes, until set and golden.