Well, for my Cookie of the Month for March, I tried to find out if there is a cookie recipe that traces its origins to Ireland or, alternatively, a cookie that is particularly popular on the Emerald Isle. However, I had no luck in tracking down any (maybe it was lack of Irish luck!)
I decided to create a special recipe and give it a distinctly Irish flavour using stout in honour of St. Patrick’s Day on March 17th. As you know, whenever possible, I like to feature Island products in my cooking and baking. At the time of writing, PEI does have a brewing company that produces stout – The Island Brewing Company produces Gahan Sydney Street Stout. However, it is apparently a limited edition and is not available in local liquor stores year-round — at least I couldn’t track down any. So, instead, I opted to use Montreal-brewed St. Ambroise Oatmeal Stout because it boasts hints of espresso and chocolate.
I knew I was going to be making a chocolate cookie with a hint of coffee flavour so a stout with both chocolate and coffee flavour could only enhance the cookie’s taste. Like any ingredient, moderation is the trick. My goal was to flavour the cookie with the stout and bring out the chocolate flavour – I wasn’t aiming for a beer-tasting cookie. Therefore, I used only 1 1/2 tablespoons of stout as part of the liquid ingredients.
This recipe calls for both butter and shortening in the ingredients and I recommend both be used. For more information on why some cookie recipes call for both types of fat, click here.
For the chocolate, I chose to use semi-sweet squares of chocolate because I find the flavour a bit more intense than powdered cocoa. Using some brewed coffee gives these cookies a distinct mocha flavour. For interest, color, and texture, I used swirled milk and white chocolate chips.
This dough does well when it is chilled and allowed to “rest” for 24 hours after mixing and before baking the cookies. The purpose of letting the dough “rest” is to allow the liquid ingredients, including the egg, to get fully incorporated and absorbed into the other ingredients. The “resting” period makes for a drier and firmer cookie dough and this controls its spread while baking so you don’t end up with a really flat cookie.
Refrigerating the cookie dough also allows the fat content in the dough to firm up, and cold, firm butter/shortening takes longer to melt in the oven. This delay in melting gives the cookies a chance to rise up instead of immediately spreading out. As a result, the cookies begin to bake, create structure, and are able to hold their shape before the butter, in particular, breaks down and flattens and spreads them out. I do not recommend skipping the dough chilling step for these cookies.
If the dough is particularly hard when it comes out of the refrigerator to the point that it can’t be scooped or spooned without chibbling it, let it rest at room temperature for 10 – 15 minutes. Do not, however, bring the dough completely back to room temperature and soften as that will defeat the objective of having the butter and shortening firm up in the dough before the cookies enter the hot oven and start spreading out.
I like the drop cookies to be soft and somewhat chewy and, of course, the key to that texture is to slightly underbake the cookies – bake these no more than 10-12 minutes at 350F and let them cool on the baking sheet for 2-3 minutes before moving them to a wire rack to finish cooling.
My Island Bistro Kitchen’s Double Chocolate Chip Drop Cookies
Ingredients:
1/2 cup butter, softened
1/4 cup shortening, softened
1/2 cup brown sugar
1/3 cup white sugar
1 egg
2 tbsp. cold brewed coffee
1 1/2 tbsp stout
2 tbsp milk
1 tsp vanilla
2 1/2 squares of semi-sweet chocolate, melted
2 cups flour
1/2 tsp. salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup chocolate chips
Method:
Assemble ingredients.
Cream butter and shortening.
Add brown and white sugars. Beat until light and fluffy. Add egg and beat until blended.
In separate bowl, or large measuring cup, mix coffee, stout, milk, and vanilla. Stir to combine. Add to mixture. Mix well.
Add melted chocolate and mix to blend.
Combine dry ingredients. Add to mixture and stir just until flour is incorporated.
Stir in chocolate chips. Cover bowl with plastic wrap and refrigerate dough for 24 hours.
Line baking sheets with parchment paper. Drop by cookie scoop or spoonfuls onto baking sheet, leaving about 2 inches between the cookies. Bake at 350F oven for 10-12 minutes. Let cookies cool on baking sheet for 2-3 minutes then transfer them to a wire rack to finish cooling.
These make a fine treat for St. Patrick’s Day (but are just as good any time of the year!)
My Island Bistro Kitchen's Double Chocolate Chip Drop Cookies
Ingredients
- 1/2 cup butter softened
- 1/4 cup shortening softened
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 2 tbsp. cold brewed coffee
- 1 1/2 tbsp stout
- 2 tbsp milk
- 1 tsp vanilla
- 2 1/2 squares of semi-sweet chocolate melted
- 2 cups flour
- 1/2 tsp. salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup chocolate chips
Instructions
- Assemble ingredients.
- Cream butter and shortening.
- Add brown and white sugars. Beat until light and fluffy. Add egg and beat until blended.
- In separate bowl, or large measuring cup, mix coffee, stout, milk, and vanilla. Stir to combine. Add to mixture. Mix well.
- Add melted chocolate and mix to blend.
- Combine dry ingredients. Add to mixture and stir just until flour is incorporated.
- Stir in chocolate chips. Cover bowl with plastic wrap and refrigerate dough for 24 hours.
Line baking sheets with parchment paper. Drop by cookie scoop or spoonfuls onto baking sheet, leaving about 2 inches between the cookies. Bake at 350F oven for 10-12 minutes. Let cookies cool on baking sheet for 2-3 minutes then transfer them to a wire rack to finish cooling.
Recipe Notes
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[This post was last updated March 11, 2024]
