I know what you're thinking: "But Erika, you bake cookies all the time." This is true. But I hate beer. Seriously. I hate the taste and smell of it with a passion.
Therefore, I introduced beer into my kitchen. I've never bought a bottle of beer from a bodega before. Mike's Hard Lemonade, sure. Beer? Ew, no!
So there I was in my kitchen having to boil this stout down to a syrup. The smell made me gag a couple of times. I've never gagged before from smells emanating from my kitchen. What a weird experience!
I actually didn't mind eating the cookie dough. However, I didn't like these cookies right out of the oven because the beer flavor was stronger. Once they had cooled off I had no problem eating them. (I made special non beer frosting for my own private stash.)
These were a hit for St. Paddy's Day. If you're a big beer and pretzel fan, I highly recommend this recipe.Cookies & Cups)
1 (12 oz) bottle stout, minus 2 Tablespoons reserved for frosting
1 cup butter
1 1/4 cup light brown sugar
1/2 tsp espresso powder or 1 tsp ground espresso (Erika's Extras: I didn't use this ingredient)
1 tsp baking soda
1 tsp kosher salt
2 cups flour
2 cups quick oats
1 cup coarsely crushed pretzels
1 cup chocolate chips
Reduce beer (minus 2 Tablespoons) in saucepan over medium heat until there is only 1/8 cup left. This will take 25-30 minutes. Watch the beer on the stove, as it will foam up easily at the beginning. Remove from heat and allow to cool. (Erika's Extras: Feel free to stir occasionally, but not too often.)
Cream butter, brown sugar and espresso powder together until light and fluffy.
Add in eggs and reduced stout and mix until combined.
Turn mixer to low and add in baking soda, salt, flour, and oats. Stir together until just combined.
Finally add in pretzels and chocolate chips, stirring until evenly incorporated.
Let dough chill for at least 2 hours, or overnight. (Erika's Extras: I chilled my dough for around 6 hours and found the dough to be very tough to deal with until it was a little warmer. I would chill for only 2 hours.)
In small saucepan heat butter and heavy cream over medium heat until just boiling.
Remove from heat and whisk in chocolate chips until smooth.
Add 2 Tablespoons reserved stout, stir to combine.
Chill frosting for an hour or two, until spreadable consistency.
Preheat oven to 350°
Drop by heaping tablespoon size onto a parchment lined baking sheet, pressing dough slightly, so cookies aren't so rounded. (Erika's Extras: I rolled my dough into a ball and then pressed it down onto the parchment paper.)
Bake 9-10 minutes until golden around edges.
Transfer to a wire rack to cool.
When cookies are cooled and frosting is ready, spread on a teaspoon sized amount onto each cookie and top with a pretzel twist
Bake well and prosper!