Desserts
Guinness Chocolate Chunk Cookies
Beer in a cookie? You bet. Don’t worry though, they won’t taste like beer. The rich undertones of Guinness stout (reduced to a thick syrup for intense flavor) are offset by white chocolate chunks.
Ingredients
REDUCE:
WHISK:
CREAM:
STIR:
Guinness Extra Stout is available in 12-oz. bottles. Guinness Draught, in 11.5-oz. bottles, works as well but has a slightly less-intense flavor.
Instructions
Preheat oven to 350°. Line baking sheets with parchment paper.
Reduce Guinness with ½ cup brown sugar in a saucepan over medium-high heat until it measures ⅓ cup and is syrupy, 30–45 minutes. Remove Guinness syrup from heat; set aside to cool slightly.
Whisk together flour, cocoa, espresso powder, baking soda, and salt.
Cream butter, shortening, granulated sugar, and remaining ½ cup brown sugar in a bowl with a hand mixer on medium speed until fluffy, about 3 minutes. Add Guinness syrup, eggs, and vanilla; mix to combine.
Stir flour-cocoa mixture into creamed mixture until flour is no longer visible; stir in white and semisweet chocolate chunks.
Drop dough by #30 scoop (about 2 Tbsp.) onto prepared baking sheets. Bake cookies until edges are set, 12–14 minutes. Let cookies cool 2 minutes on baking sheets, then transfer to a rack to cool completely.
So the beer syrup doesn’t become too thick and bitter, make sure you don’t over-reduce it.
So the beer syrup doesn’t become too thick and bitter, make sure you don’t over-reduce it.
To make sure the beer syrup is evenly distributed, use a hand mixer to incorporate it into the dough.
To make sure the beer syrup is evenly distributed, use a hand mixer to incorporate it into the dough.
Fold the chocolate into the dough just until distributed. Overmixing can make the cookies tough.
Fold the chocolate into the dough just until distributed. Overmixing can make the cookies tough.