...or...how to extract malt flavor from Coors Light!
Adapted from the recipe found here. The original intent was apparently a cookie that captures the essence of a Belgian witbier. It caught my eye, so I thought I'd whip up a batch...with a few changes. The results were REALLY good. SWMBO loves 'em! Here's my variation (of note, no salt or vanilla is required):
2 bottles/cans (12 ounces each) light beer (I used Coors Light)
4 tablespoons honey
1 tablespoon molasses
1 1/2 sticks unsalted butter
1 1/4 cups granulated sugar
1 large egg
1/2 medium orange, zested
1/2 large lemon, zested
1 teaspoon ground coriander
1/2 teaspoon ground ginger
2 cups all-purpose flour
1/2 teaspoon baking soda
12 oz package of white chocolate chips
Reduce the beer, honey, and molasses over medium heat until you have about 1/3 cup of liquid. Use a wide saucepan to speed the process (it takes a while). Watch for boiling over initially, just like you would when brewing. The aroma will go from crap light beer to stale crap light beer and finally to a rather sweet malty smell. You'll know you're close to being done when it begins foaming again. Mine started foaming at 1 cup remaining, and I reduced it to about 1/2 cup. I reserved 1/3 cup for the cookies, and the remaining little bit ought to make a great ice cream topping! Allow the reduction to cool to room temperature.
Preheat oven to 350°F. Cream the butter, sugar, egg, and beer reduction together. Add the zest and spices. Add the flour and baking soda to form a cookie dough. Fold in the chocolate chips.
Drop by rounded teaspoonful onto a cookie sheet and bake for about 15 minutes. Let them cool slightly before removing them from the sheet.