Guinness Chocolate Cookies

By lorik

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.

Makes 36 cookies Total time: about 1 1/2 hours

Ingredients

• REDUCE:
• 2 bottles Guinness Extra Stout (12 oz. each)
• 1/2 cup packed brown sugar
• WHISK:
• 2 3/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp. instant espresso powder
• 3/4 tsp. baking soda
• 1/2 tsp. table salt
• CREAM:
• 1 stick unsalted butter, softened (8 Tbsp.)
• 1/2 cup shortening (8 Tbsp.)
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1 tsp. pure vanilla extract
• STIR:
• 2 cups white chocolate chunks
• 1 cup semisweet chocolate chunks

Details

Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 350°. Line baking sheets with parchment paper. Reduce Guinness with 1/2 cup brown sugar in a saucepan over medium-high heat until syrupy and measures 1/3 cup, 30–45 minutes. Remove Guinness syrup from heat; set aside to cool slightly.

Whisk together flour, cocoa, espresso powder, baking soda, and salt; set aside. Cream butter, shortening, granulated sugar, and 1/2 cup brown sugar in a large 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 cooling rack to cool completely.