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Stout Chocolate-Dipped Chocolate Chip Cookies

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Stout Chocolate-Dipped Chocolate Chip Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
2 Dozen
Ingredients
Chocolate Chip Cookies
  • 1 1/4 cups all-purpose flour
  • 3/4 cups bread flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cups unsalted butter melted
  • 1/2 cup brown sugar packed
  • 2/3 cup white sugar
  • 1 egg (plus 1 yolk)
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips
Chocolate Dip
  • 1 1/2 cups dark chocolate chips 62% cacao
  • 1/4 cup stout beer or black IPA the black IPA will have a stronger beer flavor
  • 1/2 teaspoon flaky sea salt
Servings
2 Dozen
Ingredients
Chocolate Chip Cookies
  • 1 1/4 cups all-purpose flour
  • 3/4 cups bread flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cups unsalted butter melted
  • 1/2 cup brown sugar packed
  • 2/3 cup white sugar
  • 1 egg (plus 1 yolk)
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips
Chocolate Dip
  • 1 1/2 cups dark chocolate chips 62% cacao
  • 1/4 cup stout beer or black IPA the black IPA will have a stronger beer flavor
  • 1/2 teaspoon flaky sea salt
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a medium sized bowl whisk together both kinds of flour, cornstarch, baking powder, baking soda and salt. Set aside.
  2. In a large bowl beat together the butter and both kinds of sugar using a hand mixer or a stand mixer. Make sure the butter and sugar is well creamed before continuing.
  3. Add the egg, yolk, and vanilla one at a time, beating well between additions.
  4. Sprinkle with the dry ingredients, gently stirring to combine. Stir in the chocolate chips.
  5. Using a cookie scoop, scoop golf ball sized mounds of dough onto a cookie sheet. Add the cookie sheet to the freezer, freeze for 15 minutes (this will help the cookies rise and keep them from spreading and becoming too thin).
  6. Preheat the oven to 350 F.
  7. Bake for 11 minutes or until the center of the cookies are puffed and the edges have started to brown. Remove the cookies from the sheet and add to a wire rack to cool.
  8. In a small bowl add the chocolate chips and beer, microwave on high for 30 seconds, stir and repeat until the chocolate has melted and is well combined with the beer (this can also be done in the top of a double boiler).
  9. Once the cookies have cooled, dip each one in the melted chocolate, add to a sheet of parchment paper and sprinkle with sea salt. Allow to cool until the chocolate has set, about 30 minutes.

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