Cooking with Beer Recipes

Beer Bitty

Salted Chocolate Brownie Cookies with Porter


Do you say brownies? Or chocolate brownies? Is the latter redundant?

I’ve always said brownies, but in this recipe, I think it’s worth emphasizing the chocolate. That’s because this recipe doesn’t yield brownies. Not quite, at least. Instead, it produces a handheld treat that more closely resembles a chocolate cookie. The batter, however, is based on brownie batter and, as a result, produces a moist, tender crumb and slightly fudgy interior that’s more reminiscent of, well, a brownie. And it’s amazing.

Did I mention the beer? The addition of a smoky porter intensifies the roasted flavors in the chocolate which are further accentuated by coarse sea salt. I ate nearly a dozen of them.

These brownie cookies are also the perfect chocolate canvas for mix-ins. Think chopped pecans and dried cherries. Or white chocolate chips and macadamia nuts. Maybe mini marshmallows and toasted almonds for a Rocky Road inspired variation. Or keep it simple with mini chocolate chips which will add texture and, more importantly, more chocolate. Needless to say, the possibilities are truly endless.

brownie chocolate cookie porter craft beer recipe


Salted Chocolate Brownie Cookies with Porter
Prep time: 
Cook time: 
Total time: 
  • ¾ cup (1½ sticks) unsalted butter, cubed
  • 6 oz. bittersweet chocolate
  • ⅓ cup smoked, coffee, or regular porter
  • 3 large eggs + 1 egg yolk
  • 1 cup granulated sugar
  • 1 tsp. vanilla
  • 1 cup flour
  • ¼ cup cocoa powder
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ cup mix-ins (optional)
  • ½ tsp. coarse sea salt
  1. Preheat oven to 350ºF.

  2. Over a double boiler, melt butter and chocolate together, stirring until completely melted and smooth. Remove from heat then slowly stir in the porter.

  3. In a separate bowl, beat the eggs, sugar, and cocoa powder together for 3 to 4 minutes until thickened. Add the melted chocolate, vanilla, salt, and baking powder; mix until well combined. Stir in the flour until just combined followed by any mix-ins being careful not to over mix.

  4. Using an ice cream scoop or large spoon, arrange 1 to 1-1/2 tablespoon scoops on a baking sheet leaving 2 inches between each cookie. Place on center rack in oven and bake at 350ºF for 10-12 minutes. Remove from oven, sprinkle with salt, and allow to sit on the baking sheet for 1 to 2 minutes before transfering to a baking rack. If resuing baking sheet for remaining batter, allow to fully cool before scooping more batter; if the baking sheet is too warm warm, the batter will melt and spread resulting in flat cookies.

  5. Serve with a Porter such as King Titus by Maine Beer Co.
Beat eggs, sugar, and cocoa powder together for no less than 3 minutes. This will help ensure a chewy top that makes this brownie batter ideal for cookies.

Once the cookies have finished cooking, try placing the baking sheet with cookies in the freezer for up to 15 minutes to ensure a fudgy interior. This will also help cool down the baking sheet more quickly if reusing for the next batch.


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