Erdinger Dunkel Cookies
Recipe courtesy of Brett Hunt.
- 12 ounces Erdinger Dunkel
- ¾ cup butter, cut into cubes
- 2/3 cup brown sugar
- ½ cup white sugar
- 1 egg plus 1 yolk
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ¾ cup bread flour (this makes the cookies chewy and last a little longer)
- 1 tsp cornstarch
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup dark chocolate chips (60%)
- 2/3 cup mini pretzels, broken into pieces
- ¼ cup honey roasted peanuts
- In a pot over medium high heat, add the beer and cook, stirring occasionally, until reduced to about 1 tablespoon, about 8 to 10 minutes.
- In the bowl of a stand mixer (or bowl, depending how you make them) add the butter and both types of sugar, beat until well creamed. Add the egg and the yolk, beat until well combined. Add the 1 tablespoon of beer, and vanilla extract and beat until well combined. Scrape the bottom to make sure all the ingredients are well combined.
- In a separate bowl, add both types of flour, cornstarch, baking soda and salt. Mix well. Add dry ingredients to the stand mixer and mix on medium/low speed until just barely combined, don’t over mix. Add the chocolate chips, pretzels, and peanuts and stir until well incorporated.
- Cover a baking sheet with parchment paper, scoop golf ball sized scoops of dough, roll them into round balls and place on the baking sheet, cover with plastic wrap and chill for at least 4 hours.
- Preheat over to 350F
- Bake for 18-22 minutes or until light golden brown, don’t over bake. If you don’t chill the dough, or if you make smaller sized cookies, the cooking time will be much shorter. Start to keep an eye on your cookies after about 12 minutes.