Making the Scotch ale syrup

In a medium saucepan, add three-quarters of the Scotch ale and dark brown sugar. Reduce liquid over low heat for about 45 to 60 minutes, stirring constantly so the sugars don’t burn. If the mixture starts to boil, turn it down until it stops boiling and place at a lower temperature.

After the mixture is reduced and thickened, add the remaining Scotch ale along with granulated sugar.

Bring to a boil and then lower to a simmer. Stir constantly until sugar dissolves.

After the sugar dissolves, stir occasionally until the mixture starts to thicken and reduce, 45 minutes.

You should be left with 1 cup + 2 tablespoons Scotch ale syrup after reduction.

Remove from heat and let cool.

Making the cookies

Preheat oven to 325°F.

In a medium mixing bowl, add flour, cocoa powder, baking soda, cayenne, and sea salt. Stir together with a fork. Set aside.

Using a stand mixer, cream butter in a large bowl.

Stir in Scotch ale syrup, dark brown sugar, eggs, and vanilla.

Gradually add flour mixture until thoroughly combined.

Fold in chocolate and white chocolate chips.

Using a cookie scooper or tablespoon, drop cookies onto prepared cookie sheets, leaving 2″ space between cookies.

Place in oven and bake for 18-20 minutes, or until tops are set (no more gooeyness).

Remove from the oven and let cool for 5 minutes before removing from the cookie sheet.

Transfer to a cooling rack or plate…or just eat them now.

Doesn’t the world feel a tad bit better now? nom nom nom.