I really hate wasting specialty ingredients. Whenever I buy something special for one recipe, I try to find other recipes that’ll use it up. Sometimes that’s easy: leftover rosemary goes into cookies, or leftover molasses becomes Gingerbread Waffles.
But sometimes…it’s a little trickier. Enter wassail. Wassail is a mulling spice blend that’s most commonly used for mulled cider, spiced wines and other wintry drinks. It makes drinks seem extra cozy and special in colder months, and it’s probably responsible for your favorite winter drink.
Once you’re done making drinks, though, it’s not really clear how to use up the rest of your mulling spices. I spent a good amount of time looking for a recipe that used wassail as an ingredient. I literally only found this one recipe, for the cookies you see here today. I didn’t know what to expect…but man, are these good cookies! Melanie of Melanie Makes definitely cracked the wassail baking situation. She figured out that wassail would be a great flavor complement to orange, chocolate and even Blue Moon beer. These cookies may sound complicated, but the final flavor profile is pretty incredible. The cookies have a slightly malted taste, generous bites of chocolate, and a fruity, fresh finish from the glaze.
So after you go caroling this year and sip up your cider…why not use leftover wassail for some cookies? I promise you’ll be glad you tried it. I left some cookies unglazed out of curiosity, but definitely recommend adding the glaze if you can snag some oranges. It adds a nice layer of flavor!
Wassail Chocolate Chunk Cookies with Orange Glaze
Original recipe: Melanie Makes. I’ve rewritten things a bit and added commentary.
Yield: ~36 cookies
Suggested equipment: Mixer
Total Time: ~1.5 hours
Cook Time: 12 minutes
For the cookies
- 12 oz Blue Moon beer
- 1 cup shortening
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tbsp wassail (I used this blend from Rodelle but you can sub in another brand)
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips (I used semi-sweet)
For the glaze
- 1 cup powdered sugar
- 1-2 tablespoons orange juice
Make your cookies
- Pre-heat your oven to 375F
- Put your beer in a small saucepan, and turn it up to medium-high heat. Cook the beer until it’s reduced–you want 1/4 of a cup left. It might be sort of hard to tell the quantities, so you can always pour in more beer than the recipe calls for and just measure out 1/4 cup when it’s reduced a bit
- Use your mixer to cream the shortening, brown sugar and granulated sugar
- Add eggs and vanilla. Beat until fluffy
- Pour in the beer, and mix until the ingredients are combined
- Add your wassail, flour, salt and baking soda. Mix to combine, but don’t overmix
- Stir in your chocolate
- Scoop balls of dough onto lined baking sheets
- Bake for 10-12 minutes. They should start to firm up a bit, but still be a bit soft in the centers
- Let the cookies cool on the sheets for a few minutes, then move them to a rack to finish cooling
Glaze your cookies
- Once the cookies are totally cool, whip up your glaze!
- Whisk your powdered sugar and orange juice until they’re combined and smooth. The glaze will be white and a bit sticky looking when it’s ready
- Drizzle glaze over the cooled cookies. Let the glaze set before you package up or transport the cookies