I made these last night and they were effing awesome — soft, chewy, buttery cookies with layers of flavor and an astronomically godly ice cream.
The sugar cookies were a variant of the Serious Eats recipe. The ice cream was Xocorosa, a collaboration between Jeni’s and Stone Brewing, and a riff on one of my favorite beers: Stone’s Xocoveza. I acquired it at the Stone Company Store in Pasadena.
- 1 tub Stone Brewing + Jeni’s Xocorosa ice cream
- 320 g all-purpose flour
- 225 g unsalted butter
- 120 g white sugar
- 80 g brown sugar
- 80 g dry-toasted sugar
- 10 g baking soda
- 5 g kosher salt
- 1 large egg, cold
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- a splash of Guinness
- Preheat the oven to 350 F. Line a cookie sheet with aluminum foil and parchment paper.
- Cube the butter and melt it in a microwave.
- Get your brilliant roommate to sift together the flour, white sugar, brown sugar, toasted sugar, baking soda, kosher salt, and the cinnamon.
- Mix in the butter, egg, vanilla extract, and Guinness. Combine until well-mixed. Firm up the dough in a fridge for about 10 minutes.
- Form the dough into 1.5 inch-diameter balls. Bake for about 15 minutes, or until brown and crispy on the edges, but soft and buttery in the center.
- Let rest for about 5 minutes. You may eat some cookies before they’re fully cooled to prepare your mouth.
- Sandwich some chilled Xocorosa between two cookies and stuff into your mouth until happy.