Guinness Chocolate Chip Cookies

Boozy Chocolate Chip Cookies?! Now we’re cooking with gas! These little gems are the perfect nibbler for a St. Patrick’s Day celebration. The cookies are really delicious, bursting with the flavour of three, that’s right I said three, types of chocolate chips, white chocolate, semi-sweet chocolate and milk chocolate.

And you don’t stop there, Oh no! Then you add in some Guinness.  And Yup, you really can taste the Guinness in them. To get that intense Guinness flavour, you cook Guinness and brown sugar down until you get a thick Guinness syrup which you then add to the cookie dough. That reduction does take a fair chunk of time, about 45 minutes, so make sure you allow for it. But you will be rewarded threefold for your patience. I can tell you with complete confidence that St. Patrick’s Day will not be the only time of the year you will find these little devils lurking around my pantry! Cookies and beer…who woulda thunk it?!

Guinness Chocolate Chip Cookies

recipe from: Sweet Twist of Blogging

ingredients:

for the syrup:

  • 2 cans (12 oz)  of Guinness
  • 1/2 cup brown sugar

for the cookies:

  • 2 3/4 cup of unbleached all purpose flour
  • 1/3 cup of 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 1/2 cup white chocolate chips
  • 1/2 cup semi sweet chocolate chunks
  • 1/2 cup milk chocolate chips

Directions:

Add beer and brown sugar to a medium sauce pan.  Reduce liquid over medium high heat until liquid thickens to a syrup and measure approximately 1/3 cup.  This will take 30-45 minutes.  Remove from heat and set aside to cool slightly.

Preheat oven to 350F.  Line two baking sheets with silpat/parchment.  In a medium bowl combine flour, cocoa, espresso powder, baking soda and salt.

In a large bowl or mixer bowl, cream together butter, shortening and sugars until smooth and fluffy, about 3 minutes.

Add eggs, syrup and vanilla, beat to combine.

Add flour mixture to the wet mixture, cream together until flour is just combined.

Fold in all chocolate chunks.

Using a cookie scoop drop dough on to prepared baking sheets. Bake 12-14 minutes.  Let cookies cool on sheet for a few minutes, then transfer to a wire rack to cool.

Enjoy!

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32 Responses to Guinness Chocolate Chip Cookies

  1. Fresh from my desk... says:

    Absolutely making these for Saturday! Approximately how many cookies does the recipe make? Thanks!
    Warmly,
    Laura

    • liadh1 says:

      Hi Laura! I ended up with 38 cookies. I hope you like the cookies and have a Happy St. Patrick’s Day. Thanks for the reblog as well!
      best-
      Lea

      • Fresh from my desk... says:

        Thanks for the number. BTW – as much as I love your blog I think I am going to be much larger for knowing you! LOL!
        ~ Laura

  2. Fresh from my desk... says:

    Reblogged this on Fresh From My Desk and commented:
    This is my first “reblog” of someone else’s post but OMG – just look at those cookies!!! I’ve been following Lea & Jay and their photos & recipes are fantastic. Happy early St. Patrick’s Day!!

  3. I never liked beer until I went to the Guinness brewery in Ireland. Delicious! Now I love dark beer. And what’s not to like about chocolate? The two together – can’t wait to try it. Thanks for sharing.

  4. pearlessence says:

    I don’t have cocoa powder, espresso powder, or shortening. Any way the recipe can be modified to still make these? I’d like to make them for my friend’s birthday (on St Patrick’s Day!), but I don’t want to buy the powders because I’ll never use them for anything else!

    • liadh1 says:

      While you could prob. be fine leaving out the espresso powder, the cocoa powder is a must. As far as a substitute for shortening, you could give butter a try, though often butter reacts differently in a recipe than shortening. You might end up with a different textured cookie. I have not tried baking these cookies with any substitutions I’m afraid, so if you alter the recipe (other than simply leaving the espresso powder out), it will definitely be a bit of an “experiment” on your part. I wouldn’t be able to say how they would turn out. Good luck and Happy St. Patrick’s Day ( a bit early!)

  5. Just reblogged this yummyness! Sure to keep my midnight sewing sessions nourished!! x

  6. Simply Tia says:

    These look absolutely delicious and like the perfect snack to eat while I sit and watching a marathon of sit coms. YUMMY!!

  7. this recipe looks delicious so i included it on a St. Patty’s Day blog post! I used one of your pics, gave you credit and linked it back to here. thanks! here’s the post – http://wp.me/p1cn3Q-sQ

  8. Hi Lea,
    I just made these cookies for my family for an early St. Patty’s Day and they were delicious, in fact my sister said that they were some of the best cookies I have made. Thanks so much for sharing!
    Stephanie

  9. Fresh from my desk... says:

    Made them and they were incredible! Rave reviews all around. Another friend who linked through FB tried the recipe too and she also reported they were a hit. This recipe definitely going in the “keep” pile =)

  10. James Dunn says:

    they tasted amazing, thank you for sharing!

  11. <3 these are calling my name

  12. Mary says:

    I just made these cookies the other night for a friend of mind of fixed our freezer for a plate of cookies. I didn’t use expresso powder, I added more vanilla instead. I also got Guinness Extra Stout in the bottles. Result was a buzz (had to drink a beer with dinner), a hangover and an awesome tasting cookie! My friend thought that if walnuts or almonds were added it would’ve made it over the top, but the cookies were a win!

  13. Kristi says:

    Shot in the dark you will answer this right now but taking a chance! I’m currently making the cookies, and the Guinness/Brown sugar mix doesn’t seem to be turning syrupy – help please!

    • liadh1 says:

      Kristi- I’m so sorry I didn’t see your comment sooner. I hope you just kept cooking that Guinness/Brown sugar mixture. It does take a while, but it will reduce down to a syrup. A friend of mine got distracted while reducing it and came back to the stove to find it had reduced down to some sort of burnt cement type substance. I do hope your cookies came out fine. Let me know how it worked out!

  14. Minte says:

    Made these just last night but haven’t had a chance to try them yet sadly. They look great and smell amazing. I used another stick of butter instead of shortening since its so hard to find and it just came out a bit smoother than the cookies pictured.
    @Kristi: If you keep stirring too often then it will take longer to turn into a syrup. It has to look like its boiling and by that point keep a close eye on it.

  15. [...] adapted from “Lea & Jay” but I tweaked it a bit and took out the Crisco (no likey shortening) (substituted 1:1 with [...]

  16. Ali says:

    These cookies are the best! I enjoy having a recipe that takes time and care and that tastes delicious! I’m well known for these tasty morsels in our circle if friends and family and they are always in high demand! :) thank you for sharing this! :)

  17. Ellen says:

    This is a dumb question, but does the recipe call for two 12-oz cans of Guinness or two 6-oz cans (to total 12 oz)? Thanks!

    • liadh1 says:

      Hi Ellen- It is two 12 oz. cans of guinness for a total of 24 oz. of that yummy stuff! It does take it a while to reduce down, but don’t wander far away because a friend of mine accidentally burned it when she made these cookies last Christmas and assures me that you really don’t want that to happen! Best of luck with the cookies. Hope you enjoy them!

  18. Kerria says:

    Just made these, they are so good, not sure they will make it to work tomorrow.

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