Every year for Christmas I like to try a few new recipes for cookies. When I came across a recipe in Cuisine Holiday Cookies magazine for Guinness Chocolate Cookies I stopped dead in my tracks. Freaking beer cookies! Oh and they are chocolate. Beer. Chocolate. Need I say more? These cookies were going to happen.
The most time consuming part of this recipe was making the Guinness reduction beer syrup. All it takes is 2 bottles of Guinness and half a cup of brown sugar….and about a good 45 minutes to an hour. The syrup is a nice thick, molasses-like texture with a rich, sweet, syrupy taste. Beyond the syrup you make a pretty standard cookie dough.
Finally, you add both white chocolate chips and semi-sweet chocolate chips – I found the amount the recipe called for ended up being a little much. There were a handful of chocolate chips that ended up not making it into the dough. After my batch of cookies was completely cool I froze them to save for cookie trays…. so far a good third of the batch has been eaten straight from the freezer by a certain someone. No, not me. Well…okay I may have had 2 or 3. So needless to say, before even getting these cookies on my Christmas cookie plates to pass out I’d say they are a success!
Here is the recipe (originally found in Cuisine Holiday Cookies)
- 2 bottles Guinness extra stout beer (12 oz) or 2 bottles Guinness Draught (11.5 oz)
- 1/2 cup brown sugar
- 2 1/4 all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp espresso powder (I ended up leaving this out because I couldn’t find it at the grocery store)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 stick unsalted butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups white chocolate chips
- 1 cup semisweet chocolate chips
Reduce beer with 1/2 cup brown sugar in a medium saucepan over med-high heat until it forms a thick syrup – about 1/3 cup. Remove syrup from heat, set aside to cool slightly.
Whisk together flour, cocoa, espresso powder, baking soda, and salt in a bowl; set aside.
Cream butter, shortening, sugar, brown sugar in a large bowl with a mixer on medium speed until fluffy. Add beer syrup, eggs and vanilla, then mix to combine.
Stir dry ingredients into creamed mixture until flour is no longer mixture. Fold in chocolate chips.
Drop cookie dough onto prepared baking sheets (about 2 tbsp per cookie). Bake cookies until edges are set, 12-14 minutes. Let cookies cool on baking sheets for about 2 minutes then transfer to racks to cool completely. Another bonus, is if you buy a 6-pack of Guinness you’ll have four bottles of beer leftover to drink!