As soon as the temperature outside starts getting cooler, my oven starts to warm up! Fall marks the beginning of cookie season and what better way to kick it off than with my new favorite beer by Stone Brewing Company, Xocoveza. This brew is a chocolate, cinnamon, nutmeg, chile pepper and coffee-infused milk stout. If this is hard to wrap your head around, just think about drinking a glass of chocolate gold. It really is that amazing. I’ve had other chocoloate-chile beers but none that compare to Xocoveza. I think the trick is that there isn’t an overpowering spiciness but rather just the wonderful flavors of the chiles minus the kick. Go find yourself a bottle to see what I’m talking about. If you can spare a little bit to cook with, try out these Walnut Butter Cookies that are topped with a Xocoveza Chocolate sauce. Please, don’t limit yourself to just topping cookies with this chocolate goodness – it would be great on ice cream, muffins, cupcakes, etc. You can thank me later.
2 1/2 cups flour
1/2 cup white sugar
1/4 cup light brown sugar
1/4 tsp salt
1 1/2 sticks of butter, softened, cut into slices
2 tsp vanilla extract
2 oz cream cheese, room temp
1 cup of walnuts
Xocoveza Chocolate Topping:
1 cup bittersweet chocolate (43% cacao if you can find it)
In the mixer on medium speed, combine all the dry powder ingredients (flour, sugars, salt). Next, add the egg. Then, add 1 slice of butter at a time while the mixer is running. Eventually your dough will start to look crumbly.
Finally, add the vanilla extract, cream cheese, and walnuts. Form the dough into two circles, about 1/2 inch thick, and refrigerate for an hour.
While the dough is chilling, pour the chocolate and Xocoveza into a saucepan. Cook on low-medium heat until the chocolate is melted and infused with beer. Then, set aside to cool.
Preheat the oven to 375 °F. After the dough has been refrigerated for an hour, roll it out to 1/8 inch thickness in between two sheets of parchment paper.
You can now cut out whatever shape cookies you like – I used a cup and cut out circles. Cook for 10-12 minutes on a sheet pan lined with parchment paper.
When the cookies are finished, let them cool for 10 minutes and then drizzle chocolate on top. If you need to travel with the cookies, put them in the refrigerator to get the chocolate topping to harden. Once you are finished, try to refrain from eating them all at once.