The Toronado Bar Cookie
This Toronado Bar Cookie is inspired by the Toronado beer bar in San Francisco owned by Dave Keene. If you haven’t heard, this bar has one of the most eclectic selections of beers on tap, including periodic celebrations highlighting particular themes and styles. In celebration of this Bay Area beer lovers’ stomping ground, I decided to blend together the ideas of variety and selection to give this “bar” cookie a complex yet classic taste.
Makes: 9-by-13-inch pan
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Dec 2009 | Issue #35
For other Beer Cookie recipes, check out my Cookie page.
This “bar” cookie is inspired by the Toronado beer bar in San Francisco owned by Dave Keene.
| Servings | Prep Time |
| 12 cookies | 20 minute |
| Cook Time | Passive Time |
| 45 minute | 1 hour |
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This “bar” cookie is inspired by the Toronado beer bar in San Francisco owned by Dave Keene.
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Ingredients
-
1 cup
cherries, dried such as Dried Tart Montmorency Cherries.
- 1 cup Framboise, such as Lindemans Framboise or Russian River Consecration
- 1 cup flour, all-purpose
- 1 cup flour, barley
- 1/2 cup pistachios, shelled
- 1/4 cup sugar, Soft Belgian Candi, Brown, available at Beer, Beer and More Beer
- 2 tablespoon cocoa powder,
- 1/2 teaspoon salt, kosher
- 2 each egg, yolks, large
- 1 cup butter, unsalted chilled, and chopped into small cubes
- 2 each eggs, large
- 14 ounce milk, sweetened | condensed
- 1/2 cup chocolate, 60.5%, such as TCHO Organic 66% Dark Chocolate Baking Drops
- 1/2 cup cocoa nibs, such as TCHO Roasted Organic Cocoa Nibs
- 1/2 cup oats, old fashioned, rolled
- 1/2 cup pistachios, shelled
-
1/2 cup
syrup, malt, (LME) available at Beer, Beer and More Beer or Eden Organic Malt Syrup
Servings: cookies
Units:
Instructions
- Begin this recipe by placing the cherries into a 16-ounce mason jar and topping off with the framboise. Seal with a lid and let sit for at least 24 hours and up to five days. The dried cherries will rehydrate and plump up, giving a little pop of flavor in each bite.
- Preheat the oven to 350°F | 177°C. Take a 9-by-13-by-3 baking pan and coat with either a non-stick spray or grease with butter. Set aside.
- In the bowl of a food processor, add the flours, sugar, pistachios, cocoa powder and salt. Pulse to combine. Add in the butter and pulse until the mixture has a pea-shape consistency. Add in the egg yolks and pulse till just combined. The mixture should still be crumbly. Empty the work bowl into the prepared baking pan. Level out the crumb mixture, then press in with your finger tips, making an even layer of dough. Place into the center of the preheated oven and bake for 20 - 22 minutes. The cookie crust should be a light golden brown around the edges.
- As the crust is cooking, in a medium-sized bowl, combine the remaining framboise from the soaked cherries, eggs and condensed milk with a whisk.
- Then in another bowl, mix together the soaked and drained cherries, chocolate, nibs, oats and pistachios.
- Once the cookie crust is done baking, pour the graffiti (chocolate/cherry/oat/nut mixture) over the top of the cookie crust.
- Then pour the framboise mixture over the graffiti and drizzle the malt syrup over the top. Place the pan back into the oven for 20 - 25 minutes. The top should set and become golden brown. Remove from the oven and let rest for 1 hour before cutting into 'bar' cookies.
Recipe Notes
Beer Pairing Suggestions:
Serve these bars with either an Russian Imperial Stout, Sour Ale or Barleywine.
Other Cookie Recipes:
Butterscotch Oatmeal Cookies
Chocolate Dipped Malted Macaroons
Chocolate Malt Crinkle Cookies
Chocolate Stout Ice Cream, Malted Peanut Cookie Dough & Peanut Butter Cups
Double IPA Shortbread Cookies with Bacon Drippings
Ginger Porter Snaps
Speculoos Cookie
The Toronado Bar Cookie
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