To be fair, this post isn’t actually about cooking with beer, more about food pairings. Specifically pairing beer with chocolate chip cookies. This particular “tasting” was a long time in coming as I have a friend who is consistently searching for the best chocolate chip cookie in the same way that I am searching for the best stout. So, naturally, we joined forces. Armed with 3 of the 10 Tasting Table’s top chocolate chip cookies in NYC (the ones that could be acquired in Brooklyn) we set off for – where else – Torst. I’ll spare you the full breakdown on the cookies, but the readers digest is this: Jaques Torres’ chocolate was the most bitter, Almondine had (who would have guessed??) some nice almond notes and a nice crunchy edge, Baked was more dense and a bit under done (much to our joy!)
Westbrook Mexican Cake:Wow, the only way to describe this is exactly the name: Mexican chocolate cake. The balance between flavors here is unreal – no one note sticks out above any others. Chocolate and vanilla followed by a kick of cinnamon and habaneros. Love this with the cookie from Baked.
The Bruery Smoking Wood Bourbon Barrel Aged: Super boozy! Getting a bit of a burn in my throat! Smooth, thick, glad it’s only a small pour. Too much going on here for us to consider pairing this with a cookie
Evil Twin Brewing I Love You With My Stout: Thick, sweet, smooth, stoutly. Did I say sweet yet? Sweet. Not too complex. Sweet beer pairs well with a bitter cookie, like this best with Jaques Torres
Local Option Bierwerker Mourning Wood: Love. Light but deep in flavor. No hoppiness, just happiness! Wood, chocolate, malt and very forward with the coffee. Pairs best with Almondine to curb the sweetness from the almond extract.