I’ve been throwing sprinkles on everything here lately. I have to admit, my addiction to them has gotten a little out of control. I think they just get cuter with each and every year, so I apologize that this Valentine’s Day theme has been taking over Cooking and Beer. This will change after Friday, I promise. Any-who, along with my obsession with sprinkles comes my obsession with breakfast food. Maybe it’s the low temperatures and the comfy,cozy feeling you get from eating breakfast food (it’s so comforting!) that has me yearning for waffles, donuts, cinnamon rolls and cookies. I’m not complaining. I’m just trying to provide a justifiable reason for all of the breakfast (sweets) going on! I promise, I do include daily fruits and veggies into my diet. =) These breakfast cookies are like a muffin in cookie form. They are soft, moist and provide just enough sweetness to satisfy that early morning sweet tooth. I like these cookies for those busy mornings when you just don’t have time to put 30 minutes into preparing breakfast. They are great on-the-go. These particular muffins are packed full of chocolate chips, and have just a bit of tang from the buttermilk. They are perfectly balanced and great any time of day!
 |
 |
 |
Beer: SweetWater Brewing Company’s Happy Ending Imperial Stout
Style: American Double / Imperial Stout
ABV: 9.0%
IBU: 51
Description: Zach had a chance to head to the Southeast last week, and lucky for me, he brought back some great beer that we can’t get here in Colorado. One of those beers was SweetWater’s Imperial Stout: Happy Ending. Subconsciously, I think that I baked these breakfast cookies JUST so I could pair with this beer. This is a great Imperial Stout, and because it has been so cold here lately, the stout is our number one go-to brew. The roastiness and hints of chocolate in Happy Ending really compliment these cookies. It’s smooth going down and perfectly warming. It’s a great beer, so if you get the chance to pick up a bottle, please do so! It’s only available through March though, so hurry up!
 |
 |
These breakfast cookies are packed full of chocolate chips, and the perfect snack for a busy on-the-go morning!
Ingredients
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 2 teaspoons vanilla extract, divided
- 1 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 1/4 cup confectioner''s sugar
- 3 tablespoons heavy cream
- 1/4 cup mini-chocolate chips (garnish)
- sprinkles (garnish)
Instructions
- Preheat your oven to 400 degrees F and line 2 large cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, whisk together the buttermilk, oil, egg and 1 teaspoon vanilla extract.
- To the same bowl, add the flours, sugars, baking powder and salt. Fold the ingredients together until just moistened. Do not over-mix. Fold in the semi-sweet chocolate chips until evenly dispersed.
- Drop the dough in 2 tablespoons increments onto the cookie sheets (about 6-8 cookies per sheet).
- Bake at 400 degrees F for 10-12 minutes or until the edges just begin to brown. Remove from oven and let cool for 2 minutes and then transfer to a wire rack to cool the rest of the way.
- While your cookies are cooling, prepare your glaze. In a small bowl, combine the confectioner''s sugar, heavy cream and remaining 1 teaspoon vanilla extract until creamy.
- When cool, drizzle the glaze onto the cookies and sprinkle with mini-chocolate chips and sprinkles before the glaze has set.
- They are best served fresh, but will keep in an airtight container for 4-5 days. Enjoy!
Notes
Hardware: * Measuring Cups * Measuring Spoons * Mixing Bowls * Whisk * Spoons * Cookie Sheets * Parchment Paper or Silicone Baking Mats * Wire Rack *
 |
 |
 |
