• Ingredients
    • 1 1/2 cups flour
    • 1/4 cup unsweetened cocoa
    • 1 tablespoon dark baking cocoa
    • 1/2 teaspoon each salt and baking soda
    • 1 teaspoon baking powder
    • 1/2 cup (1 stick) room-temperature unsalted butter
    • 1/2 cup dark brown sugar
    • 1/4 cup sugar
    • 1/2 teaspoon vanilla
    • 1 egg
    • 6 ounces stout beer
    • 1 1/2 cups chocolate chips


  • Directions
    1. Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper.
    2. Beat butter with sugars until light and fluffy; add vanilla and egg and beat to combine. Add the flour, cocoa powders, salt, baking soda, and baking powder; mix to combine and slowly add the beer; beat just until combined; fold in chocolate chips; refrigerate the dough until firm (about 15 minutes).
    3. Roll dough into 1.5” – 2” balls and place onto prepared baking sheets about 2 inches apart. Bake at 350◦F for 15-17 minutes or until tops spring back lightly when touched. Cool on pan for 2-3 minutes, then transfer to a wire rack to cool completely. Frost with Caramel Frosting (below) and top with Snyder’s of Hanover® pretzels