By Tracey
Triple Chocolate Guinness Cookies
adapted from The Galley Gourmet
Ingredients:
- 1 (12-oz) bottle Guinness extra stout
- 3/4 cup packed light brown sugar, divided
- 2 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 cup white chocolate chips
- 1 cup milk chocolate chips
Directions:
In a medium saucepan, combine the Guinness and 1/4 cup of the brown sugar. Set over medium heat and cook, stirring frequently, until the mixture has reduced and is thick and syrupy. You should have about 1/3 cup. Transfer to a heatproof bowl or measuring cup and cool slightly. {Note: keep a close eye on the pot as the Guinness reduces, you may need to adjust the heat to prevent it from boiling over.}
Sift the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and remaining 1/2 cup of brown sugar together on medium speed until light and fluffy, about 3 minutes. One at a time, add the eggs and the egg yolk, beating well after each addition. Mix in the vanilla. With the mixer on low, slowly add the cooled Guinness syrup and beat until incorporated. Add the dry ingredients in two additions, mixing just until everything comes together. Mix in the white chocolate and milk chocolate chips until evenly distributed throughout the dough. Cover the bowl and chill the dough in the refrigerator for at least 3 hours, or up to 3 days.
When you’re ready to bake, preheat oven to 325 F. Line two baking sheets with parchment paper.
Using a small cookie scoop (mine is about 1 1/2 to 2 tablespoons), portion the dough into balls. Place them two inches apart on the prepared baking sheets. Bake for about 15 minutes (rotating the baking sheets halfway through), or until the edges are set (the centers may be a little soft still, they’ll continue cooking even after you take them out of the oven). Transfer the baking sheets to wire racks and let the cookies cool for a few minutes before removing them to the racks to cool completely.
Makes 3-4 dozen.
