Salted Caramel Double Chocolate Stout Cookies

Tantalize your taste buds with the combination of dark chocolate, salted caramel, and double chocolate stout all in one addicting cookie. 

The countdown to St. Patrick’s Day has begun and my annual party is this weekend! As much, my brain has been flooded with recipe ideas because I find this holiday particularly fun to cook for, so much so that I tend to have an overflow of ideas every year. Which means if it made it onto my blog it withstood the competition. And these cookies win at a lot of things. They might look at little Halloween-colored at first but give me a moment to explain.

These cookies may be one of my favorites of the year and it’s only March. Depending on how the remaining 9 month go, they may reappear on my top recipes of 2016 list. It started with the discovery of salted caramel flavored baking chips that I found in the baking aisle of Giant Eagle (no this is not a sponsored post, I’m just letting you know so you can snag some too!). While buying the salted caramel chips was a no-brainer, deciding what to bake with them was a more difficult decision. That was until I started dreaming of sweet and salty combos.

At first I envisioned pretzels in the mix but decided to just stick with three flavors: salted caramel, dark chocolate, and stout. There is 24 oz. of double chocolate stout in these cookies. Well, 24 ounces that were reduced down to about 1 ounces. After successfully incorporating 24 oz. of root beer into my chocolate chip cookies, I decided it was time to experiment with beer – ’tis the season after all. The dark chocolate paired exceptionally well with the stout and made the flavor shine, and then the salted caramel brought it home.

Two years ago: St. Patrick’s Day Recipe Roundup (2014)

Three years ago: Cheesy Chicken Quesadilla Pie

Four years ago: Chicken Caesar Salad Pizza

Five years ago: Apple Harvest Oatmeal

SALTED CARAMEL DOUBLE CHOCOLATE STOUT  COOKIES

Makes approximately 3 dozen cookies

Ingredients:

24 oz. double chocolate stout (or Guinness)

2 cups all-purpose flour, spooned and leveled

1/2 cup dark cocoa powder

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup white sugar

1/2 tsp vanilla extract

1 egg + 1 yolk, room temperature

1 (12 oz.) bag salted caramel baking chips

Coarse sea salt, for sprinkling on top

Directions:

1. Pour beer into a pot and set over medium-high heat. Bring to a boil and then reduce heat to a simmer. For approximately 30 minutes, let it reduce down to about 2 tablespoons, keeping a close eye on it towards the end to make sure you don’t cook it completely.
2. Sift together the flour, baking soda, and salt; set aside.
3. In a medium bowl, cream together the melted butter, both sugars, and reduced beer until blended, about 2 minutes. Beat in the egg, egg yolk, and vanilla. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
4. Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 8-9 minutes (will look underbaked). Immediately sprinkle with coarse sea salt upon removal from the oven. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted from my Root Beer Chocolate Chip Cookies and Double Chocolate Chip Cookies.

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