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WMUR Cook’s Corner with Throwback Brewery
April 8, 2017 at6:00 am - 8:30 pm
Throwback Brewery is coming to the WMUR studios to show you how they cook their Spent Grain Chocolate Chip Cookies and pair it with their delicious #NHBeer.
Watch Channel 9 during the noon broadcast of WMUR News for the Cook’s Corner segment. Typically it airs right after the weather, at about 20 minutes past the hour. Saturday has 2 viewings during the 6am newscast (around 6:15am) and the 8am newscast (around 8:15am). #NHCBW2017
Spent Grain Chocolate Chip Cookies
1 cup unsalted butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
2 cups all purpose flour
1/4 cup spent grain flour**
1 tsp salt
1 tsp baking soda
2 cups chocolate chips
Cream the butter with the sugars using a paddle attachment in the mixer until light and fluffy. Mix in the eggs and vanilla. Add the flours, salt and baking soda to the mixing bowl and mix on low speed until well combined. Mix in the chocolate chips just until distributed throughout the dough.
Using a medium ice cream scoop, portion the dough out onto baking sheets that are lined with parchment paper. Gently flatten each scoop on the baking sheet. Chill the dough for at least 1/2 hour. Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes. Allow to cool for a few minutes before removing them from the baking sheet. Makes about 20 large cookies.
**Spent Grain Flour
Reserve 2 cups of spent grain from brewing a batch of beer.
Spread the spent grain on a baking sheet in a thin layer and dry it in the oven at 250 degrees Fahrenheit for approximately 25-40 minutes, checking and stirring it every 15 minutes.
Once it is dry and cool, use a food processor to break it up into more of a flour. It won’t completely process into flour, but should become a little finer. Store in an airtight container in the freezer to keep it fresh.