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.
Guinness Chocolate Chunk Cookies
- 24 oz. Guinness Extra Stout
- 1 cup Packed brown sugar, divided
- 2 ¾ cups All-purpose flour
- ⅓ cup Unsweetened cocoa powder
- 1 tsp. Instant espresso powder
- ¾ tsp. Baking soda
- ½ tsp. Table salt
- 1 Stick unsalted butter (8 Tbsp.), softened
- ½ cup Shortening
- 1 cup Granulated sugar
- 2 Eggs
- 1 tsp. Pure vanilla extract
- 2 cups White chocolate chunks
- 1 cup Semisweet chocolate chunks
- 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.
- 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.