Think everything is better with beer? These chocolate coffee stout beer cookies are soft, with just the right hint of beer balanced by coffee and chocolate.
I began baking with beer the way many home bakers do—small experiments for holidays. I made a few Saint Patrick’s Day cupcakes, then tried beer macarons when I ran a bakery. Those were occasional projects, not a regular habit. These cookies, however, came from a different place: a burst of inspiration after I couldn’t find a cherry chocolate stout I’d sampled at a tasting. I wanted that beer for macarons, a flourless chocolate cake, and cupcakes, but it was seasonal and not available to purchase. That left me thinking about beer and baking.
After a week of moping about the missing beer, I noticed a bottle of coffee stout in the fridge. That solved the problem: cookies. Beer. Coffee. Chocolate. I’d read about beer in baked goods before and decided there was no harm in experimenting. The result is pleasantly surprising.
The stout leaves a subtle, pleasant beer note that brings out the coffee flavor. Chocolate and stout complement each other naturally; their deep, roasty flavors pair beautifully with white chocolate chips, which add sweetness and keep the cookie from becoming too bitter. Together they create a well-rounded cookie that’s soft and indulgent.
For moisture I used brown sugar, and I included bread flour to boost protein for better texture. I first learned about using bread flour for beer cookies from well-tested baking blogs; the added protein helps these cookies hold their shape while remaining soft. Cornstarch is optional but useful — it helps keep the cookies tender for several days. Even without cornstarch they are still delicious; the combination of stout, cocoa, and white chocolate produces a balanced, flavorful cookie worth trying.
Chocolate Coffee Stout Beer Cookies
2 dozen cookies
10 minutes
15 minutes
25 minutes
Dark beer and chocolate come together beautifully in these soft chocolate coffee stout beer cookies.
Ingredients
- 3/4 cup unsalted butter, softened
- 1 1/4 cups brown sugar
- 1 large egg
- 1/2 cup coffee stout beer
- 1 1/4 cups all-purpose flour
- 1 cup bread flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cornstarch (optional)
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
- Cream together the butter and brown sugar until light and fluffy, scraping the bowl as needed.
- Mix in the egg until combined.
- Sift together the all-purpose flour, bread flour, cocoa powder, baking soda, baking powder, cornstarch (if using), and salt in a separate bowl.
- Add half the dry ingredients to the butter mixture and stir. Add half the beer and stir. Repeat with the remaining dry ingredients and beer until just combined.
- Fold in the white chocolate chips. Use a medium cookie scoop to portion dough onto the prepared baking sheets about 2 inches apart.
- Bake 12–15 minutes, rotating the pans halfway through. Baking time may vary: one pan took 12 minutes, two pans took 15 minutes in my oven.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
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