Just about all of us love beer and chocolate chip cookies, so why not combine the two? This recipe, a week long experiment for me, results in a sweet, malty and crowd pleasing snack. I guarantee these cookies tinged with a beer reduction will be a hit. I gave mason jars full of these for Christmas.

Beer Chocolate Chip Cookies

1 bottle stout or ale beer, reduced to about 3 tablespoons

1/2 cup (1 stick) unsalted butter

1/4 cup Earth Balance margarine

2/3 cup brown sugar

1/2 cup organic raw sugar

1 1/2 tsp vanilla

1 egg

1 3/4 cup organic flour

1 tsp cornstarch

1 tsp salt

1 tsp baking powder

1 tsp cinnamon

1 tsp freshly grated nutmeg

1/2 tsp cloves

1 12-ounce bag semisweet chocolate chips

Reduce the beer till it is about this amount

Reduce the bottle of beer: Pour the bottle into a bot that is set at medium to medium-high heat. Gently stir and reduce the beer until it is reduced to about 3 tbsp of thick liquid. Pour into a bowl and let cool. Be careful not to burn or scorch the beer!

Combine the wet ingredients with the sugars: In a large bowl, beat together the butter, margarine, sugars, vanilla. Beat the egg and then add to the previous ingredients. Add the reduced beer and stir until you have a brown gooey mixture.

Combine the dry ingredients: In a smaller mixing blow sift together the flour, cornstarch, spices, and salt. (I’m lazy, I just use a clean and dry whisk; works for me!).

Add the malty goodness to the dough

Fold the dry ingredients into the wet mixture: Slowly, spoonfuls at a time, until you have yummy looking cookie dough.

Add the chocolate chips: Fold them into the dough.

Refrigerate the dough for at least four hours. Overnight is better. It is easy to then scoop the dough and the cookies keep a nice round shape.

Start baking; preheat the oven at 350F. While the oven heats, take teaspoon sized portions of dough, roll them in your hands until they are (almost) perfectly round, and then arrange on cookie sheets lined with parchment paper.

Bake for 15 minutes. Ovens vary of course; If yours runs hot, you may want to check at 12-13 minutes to be safe. But they should be slightly golden brown on top.

Enjoy fresh out of the oven or let them cool! You now have a manly-man cookie. They are awesome.

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About The Author

Leon Kaye

Leon Kaye is the founder and editor of GreenGoPost.com and its advisory division, GGP Media. Contact him to discuss how he can work with your organization or event. His focus is making the business case for sustainability and corporate social responsibility (CSR). He writes for San Francisco-based Triple Pundit, Inhabitat and now The Guardian, for which he writes about corporate responsibility, water, and green building. He has also written for AIA's Architect Magazine. Leon works out of Fresno and Silicon Valley, California, and when he has free time, he enjoys hiking, gardening, cooking, weightlifting, and planning his next trip to one of the 60 countries he has visited. He has an MBA from USC's Marshall School of Business and is also a proud graduate of the University of Maryland-Baltimore County (UMBC) and Cal State-Fresno.