I hope that everyone’s week is off to a good start. Its going to be a rainy one in Leipzig, and it coincides with the highest mileage training week for my November marathon. I trained for my first marathon during one of the rainiest Vermont summers I can remember, and at the time running 18, 19, and 20+ miles in a downpour seemed normal. Four years of running in Salt Lake City really interfered with my rain tolerance, so I’m not completely thrilled by the thought of a week of cool, rainy runs.
One thing that makes cold, wet runs better is warming up afterwards with hot cocoa and a cookie. These cookies are intensely chocolatey, but not too sweet. They are best enjoyed straight out of the oven, and I suggest storing the dough in the refrigerator and baking a few when you want to eat them.
The oatmeal stout syrup is easy to make, and really bolsters the chocolate flavor. I suggest using a dark chocolate chip, rather than semi-sweet for a richer cookie (I used Ghirradelli 60% dark chips).
As with any cookie, it’s important not to bake these too long. They should still be slightly soft in the middle when finished (pressing gently with your finger should leave a very slight indentation, but should not deflate the cookie).
1/3 cup oatmeal stout syrup, cooled (simmer one bottle of stout in a small pot until reduced to 1/3 cup, about 15 minutes)
3/4 cups butter at room temperature
1 cup brown sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon corn starch
1 cup dark chocolate chips
1. With an electric mixer in a large bowl, beat together butter, sugar, egg yolk, and vanilla extract. Add stout syrup.
2. In a small bowl, sift together the dry ingredients.
3. With the mixer on low, slowly add the dry ingredients to the butter/sugar mixture. Once the dry ingredients are completely incorporated, stir in the chocolate chips.
4. Drop tablespoons of cookie dough one inch apart on a cookie sheet lined with parchment paper.
5. Bake for 12 minutes in a preheated oven at 325 degrees.
Makes approximately 30 cookies.