I was in college the first time I chased chocolate cake with beer. I loved how the two complemented each others' caramel and malty flavors, and the combination quickly became one of my favorites; over the years I experimented with all sorts of dessert and beer pairings. So I was excited when Jonathan Bender’s new book, Cookies & Beer, landed on my desk recently. Like me, Bender appreciates the perfection that is warm chocolate cookies and milk stout (I’m also a big fan of brown ale, like Ellie’s from Avery Brewing, with chocolate chip cookies). The book includes recipes for 40 cookies—each of which is accompanied with a recommended beer pairing—plus a handful of extras for non-cookie desserts. Bender integrates beer as an ingredient in several of the desserts, such as a beer syrup for milkshakes and a carrot cake-inspired cookie made with Bell’s Two Hearted Ale. The recipes, which he collected from talented chefs across the country, will have you trading in the customary glass of milk for a frothy milk stout in no time.
Here are 5 of Bender's combos and why they work:
- The Cookie Truck is Coming to Town!
- The Wednesday Chef's Ultimate Christmas Cookie Platter
- 5 Classic German Christmas Cookies
1. Ginger cookies from Megan Garrelts of Bluestem in Kansas City and Goose Island Harvest Ale. The beer’s light fruit notes and malt are great counterparts to the cookie’s spice.