Move over milk. We’re pairing beer with our cookies today. Make that IN our cookies!
Guinness, that luscious Irish dry stout, gets boiled down with brown sugar. The resulting syrup (which I could have easily spooned all into my mouth instead of into the dough it was so good) lends a rich, subtle flavor to the cookies. A hint of espresso and a whole load of chocolate chunks gives this recipe a spot at the top of my favorite chocolate chippers.
Guinness Chocolate Chunk Cookies
2 (12 oz) cans Guinness extra stout beer
1/2 cup brown sugar
2 3/4 cup flour
1/3 cup unsweetened cocoa
1 tsp espresso powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1/2 cup shortening
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup white chocolate chunks
2 cups semisweet chocolate chunks
1. Reduce beer with ½ cup brown sugar in a medium saucepan over medium-high heat until liquid thickens to a syrup and measures approximately 1/3 cup, about 30–45 minutes. Remove from heat and set aside to cool slightly.
2. Preheat oven to 350°F. Line baking sheets with parchment paper.
3. In a medium bowl combine flour, cocoa, espresso powder, baking soda and salt.
4. In a large mixer bowl, cream together butter, shortening, granulated sugar, and ½ cup brown sugar until fluffy, about 3 minutes.
5. Add eggs, beer syrup and vanilla to butter mixture. Beat to combine.
6. Add flour mixture to the creamed mixture and mix together until combined.
7. Fold in all chocolate chunks.
8. Using a 2 tablespoon cookie scoop, drop dough onto prepared baking sheets. Bake 12-14 minutes.
9. Let cookies cool on sheet for a few minutes, then transfer to a wire rack to cool completely.
Makes about 3 dozen
Recipe slightly adapted from Cuisine At Home
Let’s take the cookies to Ireland for some energetic indie-rock from The Academic. Awesome guitar, smashing drums, required ‘oh ohs’ and mixtape memories…YES.
“Me and my mixtapes
Nothing’s going to change the way I feel”