Ingredients
24 oz chocolate porter beer (reduce to 2 Tbsp in saucepan)
3/4 c butter, room temperature
2/3 c brown sugar
1/2 c white sugar
1 egg, plus 1 yolk
1 tsp vanilla extract
1 c all purpose flour
3/4 c bread flour
1 tsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/2 c dark chocolate chips (Tasty uses Guittard)
½ c butterscotch chips (Tasty uses Guittard)
2/3 c mini pretzel twists, broken into pieces
Reserve whole mini pretzels to press into each cookie
1/4 c salted roasted peanuts
Method
1. In a pot over medium high heat add the beer and cook, stirring occasionally, until reduced to about 2 Tbsp. Approximately 10 minutes. Watch very closely in the end as this will burn easily. Cool to room temperature and reserve until ready to use. This may be done ahead of time.
2. In the bowl of a stand mixer, add the butter and both types of sugar, beat until well creamed. Add the egg and the yolk, beat until well combined. Add the 2 Tbsp of beer, vanilla extract and beat until well combined. Scrape the bottom to make sure all the ingredients are well combined.
3. In a separate bowl, add both types of flour, cornstarch, baking soda and salt and mix well. Add dry ingredients to the stand mixer and mix on medium/low speed until just barely combined, don't over mix. Add the chocolate chips, butterscotch chips, pretzel pieces, and peanuts, and stir until incorporated.
4. Cover a baking sheet with parchment paper. Scoop golf ball sized scoops of dough and roll them into round balls, placing them on the baking sheet. Press reserved pretzel on top of each cookie. Cover with plastic wrap and chill for at least 2 hours. Preheat oven to 350. Bake for approximately 15 minutes. Less for chewy cookie or more for crunchy.
