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Fudgy Guinness Chocolate Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 21 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 32 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These fudgy Guinness chocolate cookies combine rich dark chocolate with the deep maltiness of Guinness stout for a uniquely indulgent treat. Perfectly chewy with a gooey center, they require chilling for optimal texture and deliver a decadent flavor in every bite.

Ingredients

Units Scale

Ingredients

  • 1–11.2oz bottle of Guinness
  • 66 grams (1/3 Cup) Brown Sugar
  • 8oz (1 cup) Unsalted Butter, softened to room temperature
  • 200 grams (1 cup) Light Brown Sugar
  • 100 grams (1/2 cup) Granulated Sugar
  • 1 Large Egg + 1 Large Egg Yolk, at room temperature
  • 1 Tablespoon Pure Vanilla Extract
  • 250 grams (2 Cups) All-Purpose Flour
  • 100 grams (1 Cup) Cup Cocoa Powder, sifted
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 200 grams (1 1/4 Cup) Dark Chocolate Chips or Chocolate Chunks
  • 200 grams (1 1/4 Cup) Milk Chocolate Chips or Chocolate Chunks

Instructions

  1. Guinness Mixture In a large saucepan over medium heat cook the Guinness and brown sugar together for 15-20 minutes (please note depending on the size of your saucepan the cooking time may reduce or increase). The mixture will reduce to 1/3 cup. Set aside to cool, I place mine in the freezer to speed things up.
  2. Cookie Dough In the bowl of an electric mixer with the paddle attachment or a large bowl with a handheld electric mixer beat the butter for 2 minutes, add sugars, and beat for another 2 minutes. Add the whole egg and mix to combine then add the egg yolk and vanilla mix for 2 minutes until fully incorporated. Mix in Guinness mixture.
  3. Dry Ingredients In a medium bowl sift together flour, cocoa powder, baking soda, and salt.
  4. Combine Slowly add dry ingredients into wet ingredients, until just combined. Fold in chocolate and scoop balls onto a parchment-lined baking sheet that is wrapped tightly to chill for at least 2 hours or up to 2 days. I like to use this medium cookie scoop for evenly sized cookies, it’s 1 1/2 tablespoons of dough.
  5. Bake Preheat to 350F/180C and line a baking sheet with Silpat liner or using parchment paper. Place chilled cookie dough balls on a prepared baking sheet two inches apart. Bake for 8-10 minutes, the dough will be just set but take it out of the oven and let cool for 10 minutes before transferring to a wire rack. Store leftovers in an air-tight container for up to 5 days.

Notes

  • The cooling of the Guinness mixture can be sped up by placing it in the freezer.
  • Chill cookie dough for at least 2 hours or up to 2 days for best results.
  • Use a medium cookie scoop of 1 1/2 tablespoons for evenly sized cookies.
  • Store leftovers in an airtight container for up to 5 days.

Find it online: https://yumrecipesfood.com/fudgy-guinness-chocolate-cookies-recipe/