Brennan’s Chocolate Cookies
By Dee Mulroe
Good meat, good Brennan's Original beer and good pastry – it’s clear why this Brennan's Beef and Chilli Pastry Pocket is a winner..
Ingredients:
- 175ml Brennan’s Original Beer
- 185g plain flour
- 55g cocoa powder
- 115g softened butter
- 100g light brown sugar
- 50g granulated sugar
- 250g dark chocolate chips
- 1 tbsp black treacle
- 1/2 tsp vanilla extract
- 1 medium egg
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt 150g white chocolate
Method:
Sift flour, cocoa, baking powder, bicarbonate of soda and salt and stir in chocolate chips.
In a separate bowl cream the butter and sugars until fluffy. Add the egg, treacle and vanilla and beat until combined.
With the mixer on low add in the flour and beer by alternating until fully combined. Cover and refrigerate for minimum of and hour (or overnight)
To Bake:
Preheat oven to 160 c fan/180 c non/ Gas 4. Line trays with grease proof or baking parchment. Using an ice cream scoop put four per tray leaving space for them to spread. Bake in the preheated oven for 15 minutes. Should spring bake when touched, if not return to the oven for a couple more minutes.
Cool completely on the tray, then drizzle with some melted white chocolate. Can be eaten as they are or with ice cream.
