Wow. That’s a mouth full. Probably my longest title yet. I love it though. And I’m pretty proud of these little cookies.
These little babies came about when I saw a post on Danny’s Kitchen about a Cookie Wars Contest going on over at Baker Bettie. My interest was instantly peeked. There’s a few rules that you have to follow and one of them is using at least 2 of the listed ingredients that they have. Well, I chose beer, coffee, and dark chocolate. I don’t really like to drink beer, but I sure love to cook with it.
What I ended up with was a very soft, chewy cookie filled with a chocolate beer cream. You can barely, if at all, taste the beer. And, if you wish, you could leave it out. I used dark chocolate chunks in these cookies instead of chips and really enjoyed getting a taste of dark chocolate as I bit into these cookies. Also I used brewed coffee in the cookies, which you can slightly taste (and that’s okay in my book!).
If you’re looking for something fun and easy to do (and eat!), give these Dark Chocolate Chunk Sandwich Cookies with a Beer Chocolate Filling a try! You’ll love them!
Dark Chocolate Chunk Sandwich Cookies with a Beer Chocolate Filling
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup brewed coffee
- 1 cup plus 1/4 cup all-purpose flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tsp flaxseed meal (optional)
- 3/4 cup dark chocolate chunks
- for the filling: 1/4 cup butter (softened), 1/2 cup milk chocolate chips, and 1/4 cup dark beer
- In a medium bowl, using a mixer or beaters, beat your butter and sugars together until blended. Add your vanilla and egg, and beat again. Add coffee and beat again until well-blended.
- Using a wooden spoon, mix in your flour, salt, and baking soda to your butter mixture. Mix until well-blended. Mix in flaxseed, and then chocolate chunks.
- Cover your bowl with plastic wrap, and refrigerate dough at least a half hour.
- At this point I made my filling, and let it sit to harden up. In a double boiler or in the microwave, melt your chocolate chips and butter together. Whisk in the beer, and let this mixture sit 10-20 minutes and it should harden up.
- Preheat oven to 375 degrees, and line a baking sheet with parchment paper.
- Use a teaspoon to scoop out your cookie dough and put it on the lined baking sheet. (I choose to do smaller cookies than normal, so they wouldn’t be too big once they were sandwiches. You’ll get around 24 sandwiches using a teaspoon, but if you want the cookies bigger that’s fine too.) Put your cookies about 1-2 inches apart. I fit about 12 cookies at a time.
- Bake 5-7 minutes or until the cookies are golden brown. Allow to rest on baking sheet for a few minutes and then move to a wire rack to cool completely.
- Once cookies are completely cooled you can assemble your cookies. On the bottom of one cookie, spread your chocolate filling, and sandwich together with another cookie. Repeat until your done! Enjoy!
– the Jilb