Print
Stack of chocolate chip cookies

My Island Bistro Kitchen's Double Chocolate Chip Drop Cookies

These Double Chocolate Chip Drop Cookies are both tasty and showy. Flavoured with a wee bit of stout. A treat anytime but especially good for a St. Patrick's Day treat!
Course Snack
My Island Bistro Kitchen My Island Bistro Kitchen

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

  1. Assemble ingredients.
  2. Cream butter and shortening.
  3. Add brown and white sugars. Beat until light and fluffy. Add egg and beat until blended.
  4. In separate bowl, or large measuring cup, mix coffee, stout, milk, and vanilla. Stir to combine. Add to mixture. Mix well.
  5. Add melted chocolate and mix to blend.
  6. Combine dry ingredients. Add to mixture and stir just until flour is incorporated.
  7. Stir in chocolate chips. Cover bowl with plastic wrap and refrigerate dough for 24 hours.
  8. Line baking sheets with parchment paper. Drop by 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.