Simmer porter over low heat in a saucepan for 20 minutes or until reduced to 1/3 cup. Cool for 20 minutes.
We mixed up a cookie dough using porter beer, chocolate, crunchy pecans, and sweet apricots. If you're a fan of beer and cakey cookies, you're going to love this dessert.
Servings and Ingredients
|1 c.||Deschutes Black Butte porter|
|1 c.||Hy-Vee unsalted butter, softened|
|1 c.||Hy-Vee brown sugar, packed|
|¼ c.||plus 2 tbsp. Hy-Vee granulated sugar|
|1 tsp.||Hy-Vee baking powder|
|½ tsp.||Hy-Vee salt|
|2||Hy-Vee large eggs|
|2 tbsp.||Hy-Vee heavy cream|
|2 tsp.||Hy-Vee vanilla extract|
|¼ c.||Hy-Vee cocoa powder|
|2 c.||Hy-Vee all-purpose flour|
|1 c.||Hy-Vee pecan pieces, divided|
|1 c.||Hy-Vee dried apricots, chopped, divided|
|½ c.||chocolate chunks|
|Kosher salt, for garnish|
Things To Grab
- Small saucepan
- Large bowl
- Electric mixer
- Saran wrap
- Cookie sheets
- Wire cooling rack
Place butter in a large bowl. Beat with an electric mixer on medium for 30 seconds. Add brown sugar, granulated sugar, baking powder, and salt. Beat in eggs, cream, vanilla, and cooled porter. Beat in baking cocoa and as much flour as you can with mixer. Stir in remaining flour, 3/4 cup pecans, 3/4 cup apricots, and chocolate chunks. Cover; refrigerate 1 hour.
Preheat oven to 350. Shape dough into 1-1/2-inch balls; gently roll in remaining pecans and apricots. Place balls 2-inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are set. Cool on a wire rack. Sprinkle with kosher salt, if desired.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 25mg
- Sodium: 55mg
- Total Carbohydrates: 20g
- Protein: 2g