Double Chocolate Porter Cookies

It's Friday! Some Fridays come quicker than others.

I knew I needed a chewy chocolate cookie. These cookies have chunks of dark chocolate in a soft cocoa cookie. The best type of cookie is a soft one, in case you didn't know.

This recipe is a variation on my Stout Chocolate Chip cookies, one of my all-time favorite recipes! If double chocolate is not your thing, make sure you try the Stout Chocolate Chip ones. You won't be disappointed.

Double Chocolate Porter Cookies
1/2 c. coconut oil, softened
1 c. coconut sugar
1/4 c. organic cane sugar
1/4 c. flat dark beer, like a stout or porter
1 T. vanilla
2 c. organic whole wheat pastry flour, like Bob's Red Mill
1 tsp baking soda
1 tsp baking powder, aluminum-free
1/2 tsp. sea salt
2 T. unsweetened cocoa powder
1 c. dark chocolate chips (learn how to make your own here!)

Preheat the oven to 350°. Line a cookie sheet with parchment paper or a Silpat.

In a small mixing bowl, combine the salt, baking powder, baking soda, cocoa and flour.  Set aside.

In a larger bowl, cream the coconut oil and sugar.  Add the beer and vanilla to the bowl and mix thoroughly.  Slowly add the dry ingredients into the wet mix.

Using a cookie scoop, scoop the dough onto the baking sheet and flatten each cookie out.  These cookies do not spread very much, so this is the time to do it!  

Bake them for 8-10 minutes. You should get at least two dozen cookies from this recipe.

These cookies are sweet, but have the subtle taste of stout; this gives them a unique and DELICIOUS flavor!