Just wanted to share... here is a cookie recipe that I used to make some awsome spent grain cookies yesterday. It is adaped from the chocolate chip cookie recipe in Joanne Chang's Flour cookbook. The grain is left over from a black rye IPA that I brewed recently (it's still in the fermenter actually). I seperated the dark and light grains, and used only the dark grain in this recipe, but I suspect any spent grain would work. The cookies came out black and delicious! The grain gives them a chewey texture that I really like. The only issue is they are a tiny bit greasy, and they spread a little too much, so they are pretty flat. I think the grain releases a little oil, so you may want to try using 1 & 1/2 sticks of butter. (that's what I am going to do the next time I try these). I may also add a little less grain flour, and compensate with the all pourpose... Fun to experiment.
Happy to hear feedback and I hope you like them!
To make the grain flour, deyhdrate the grain by placing on a cookie sheet in a thin layer, and placed in the oven for 4 hrs on 200F, striring about every hour or so, and breaking any clumps to be sure the grain is compleatly dry. Then mill in a coffee grinder or the like to make the flour. (a food processer will not gring the grain fine enough)
1 cup (2 sticks; 224 grams) unsalted butter
¾ cup (150 grams) granulated sugar
¾ cup (175 grams) light brown sugar
1 cup (150 grams) all-purpose flour
1 cup (140 grams) spent grain flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups (9 ounces; 250 grams) chopped semisweet chocolate (or chips)
½ cup (2.5 ounces; 70 grams) finely chopped white chocolate (or chips)
If you're baking the cookies on the same day you prepare the batter, heat the oven to 350 degrees and position a rack in the center of the oven.
Using a stand mixer fitted with a paddle attachment (or mixing by hand with a wooden spoon), beat the butter, granulated sugar, and brown sugar on medium speed until mixture is light and fluffy, about five minutes. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl and the paddle itself a few times; the sugar and butter love to collect here and stay unmixed. Beat in the eggs and vanilla extract on medium speed until thoroughly combined, two to three minutes. Again scrape the bowl and the paddle to make sure the eggs are thoroughly incorporated.
Mix together the all-purpose flour, spent grain flour, baking soda and salt. Add both chocolates to the flour mix and toss to combine. Turn the mixer to low speed (or continue to use a wooden spoon if mixing by hand) and slowly blend the flour-chocolate mixture into the butter-sugar mixture. Mix until the flour and chocolate are totally incorporated and the dough is completely mixed.
For best results, scrape dough into a container and let rest in the refrigerator for a day before baking. The next day, heat the oven to 350 degrees and position a rack in the center of the oven. Drop the dough into 1 to 1 1/2" balls onto a baking sheet about two inches apart. Press dough balls down slightly with the palm of your hand. Bake until cookies are golden brown on the edges and slightly soft in the center, 10 to 12 minutes.