Soft Stout Cookies

  • Recipe TypeDessert
  • Prep Time20 minutes + cook time
  • Yield3 dozen


    • 6 ounces stout
    • 1 stick butter, softened
    • 1 1/2 cups flour
    • 1/4 cup unsweetened cocoa
    • 1 Tbsp black cocoa (or unsweetened cocoa)
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1 1/2 cups chocolate chips
    • 1/2 cup brown sugar
    • 1/4 cup sugar
    • 1 Tbsp molasses
    • 1/2 tsp vanilla
    • 1 egg


  1. Preheat the oven to 350°F and line a baking sheet with parchment.
  2. In a medium bowl whisk together the flour, cocoa powders, salt, baking soda, baking powder and chocolate chips.
  3. In a larger bowl beat the butter with the sugars until light and fluffy. Add the molasses, vanilla and egg and beat well.
  4. Alternate the flour and the beer with the egg mixture until combined.
  5. Chill the dough for about 30 minutes, or until it has firmed up enough to scoop out cookies.
  6. Scoop on the prepared baking sheet and bake for 15-17 minutes or until the top springs back lightly when touched.
  7. Cool completely.

Lillie, author of Butter me up, Brooklyn!, moved to New York in 2004 (Brooklyn in 2010) and has been a love/hate relationship ever since. She doesn't own a Kitchen Aid mixer, or have one single drawer in her kitchen and her counter can’t accommodate a rolling pin without hitting the stove. Yet, somehow baked goods and other kitchen treats make it out alive to butter y’all up.