Are you drunk enough on pumpkin yet? Yeah, I didn’t think so. At least, your answer should have been no. I am here to change that.
Yes kitten! I made this batch of cookies just for you!
This is the second batch of cookies I have baked with a stout beer in the mix. It gives the batter an interesting fluffy texture and makes the cookies poof up in the end. You can smell a hint of it when you bite into these, especially with the added in fleur de sel to enhance the chocolate notes. Think of a pillowy pumpkin raisin cookie but with chocolate chunks, pumpkin seeds, and salt chunks instead.
I had to do quite a bit of tweaking with this batch, but it all worked out in the end (as it usually does). I had to be conservative on the liquid, and add in a bit of whole wheat flour to soak up the excess moisture. Additionally, I would recommend sticking the bowl of batter in the fridge for about a half hour to make it easier to scoop up the batter and form the shape you want. I obviously didn’t do that, but feel free to do whatever you please. I’ve become way less OCD as of late.
Eat these with a glass of pumpkin beer! You’ll get drunk off of drunken pumpkin goodness for sure!
Drunken Pumpkin Chocolate Chunk Cookies
Makes 30 cookies
- 3 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons pumpkin flavored syrup (optional)
- 1 cup stout (ie. Guinness, Samuel Smith’s Oatmeal)
- 1 1/4 cup pumpkin seeds
- 2 cups dark chocolate chunks
- fleur de sel, for topping
- Preheat oven to 325° with rack in the oven’s center. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice; set aside.
- Using an electric mixer, cream butter and sugars on medium speed until thoroughly blended.
- Add eggs, vanilla and pumpkin syrup, and beat on low speed until combined. Add dry mixture until combined, then add stout in small amounts. Mix in seeds and chocolate chunks.
- Spoon onto cookie sheet. Sprinkle a few chunks of fleur de sel on top of the cookies and bake about 14 minutes or until golden brown.