Triple Chocolate Guinness Cookies!


Today being St Patricks Day I wanted to bak e something fun for the occasion! Last year I made Guinness Chocolate Cupcakes with a Whiskey Butterscotch filling and Baileys Irish Buttercream Icing!


Today I decided to whip up some Triple Chocolate Guinness Cookies!

Triple Chocolate Guinness Cookies:

1 (12-oz) bottle Guinness extra stout
3/4 cup packed light brown sugar
2 3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp instant espresso powder
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 large egg yolk
1 tsp vanilla extract
1 cup white chocolate chips
1 cup milk chocolate chips

In a saucepan, combine the Guinness and 1/4 cup of the brown sugar. Bring to a boil, then reduce to medium heat, stirring frequently, until the mixture has reduced and is thick and syrupy (about 20-30 minutes). You should have just over 1/3 cup left once reduced. Transfer to a bowl and cool slightl, this will help it to thicken as well.



While the beer is reducing you can sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a medium bowl. I forgot to bring my sifter to the boys house so I had to improvise with a mesh strainer.



In your mixer, or mixing bowl, beat the butter, granulated sugar, and remaining 1/2 cup of brown sugar together on medium speed until light and fluffy.


One at a time, add the eggs and the egg yolk, beating well after each addition. Mix in the vanilla. With the mixer on low, slowly add the cooled Guinness syrup and beat until incorporated.

Slowly add the dry ingredients, mixing just until everything comes together.


Mix in the white chocolate and milk chocolate chips until evenly distributed throughout the dough.


Preheat your oven to 325 F. and line your baking sheets with parchment paper.

Using a small cookie scoop/ice cream scoop, scoop the dough on top the cookie sheet. Place them about two inches apart on the prepared baking sheets.


Bake for about 18 minutes (rotating the baking sheets halfway through), or until the edges are set. I like mine crispy with a soft center, you can feel this when you check on your cookies, if they give too much when you tap the top then give them a bit more baking time.

These cookies are soft like brownies but they have the crispy edges that I like!




Do you have any fun St. party’s Day recipes? (Sweet or savory?)



Growing up!

My friend Lesline is graduating Nursing school and asked me if I would make cookies for her graduation party! I was so excited for her to graduate and I was excited that she asked! She found a picture online of what she wanted the cookies to look like, they were scrubs and hearts with a life line. I used my sugar cookies recipe that I used for my halloween cookies.

I was really happy with how they turned out!


Lesline was so excited about them and they were a hit at her graduation party!

I can’t wait until I graduate in May!


Love of all Things Chai!

Lately I have been drinking oatmeal breakfast smoothies which had me think about oatmeal raisin cookies, which I love! Thinking about oatmeal raisin cookies, I realized they have cinnamon in them, and cinnamon is one of the spices in chai tea. Chai is my favourite tea! I thought what if I use chai tea as a spice instead of just cinnamon! I love finding new ways to incorporate tea into my cooking and baking! And that is exactly what I did! My room mate doesn’t like oatmeal raisin so she suggested using chocolate chips instead of the raisins, but I love the raisins here, we settled by adding both! Which was perfect because I had just enough chocolate chips left in the pantry to throw them in. Picture to come:

To start these cookies you need to brown the butter and give it enough time to cool back to a solid/consistency of softened butter (without using the fridge * this is crucial!). To brown the butter, in a sauce pan, over medium/low heat (depending on your stove, I have a gas stove so I used low), combine:

1 cup of unsalted butter
4 tbsp of your favourite loose leaf chai tea

Let the butter melt and and simmer for about 5 minutes or until butter becomes a beautiful hazelnut colour (be careful not to burn it!). Once browned remove the butter from the heat and add the chai tea, allow to steep for about 5 minutes. Strain the chai from your butter (if you aren’t using a steeper) using fine mesh strainer or coffee filter. Let your chai infused butter sit until it becomes solid again.

1 1/2 cups brown sugar
2/3 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups rolled oats
1 3/4 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup raisins
1/2 chocolate chips

While the butter is cooling, mix together the dry ingredients in medium bowl.

Once the butter has become solid again, whip the butter and sugars together until light and creamy, followed by the eggs and vanilla. Add your dry ingredients a little at a time and mix until well combined. By hand, stir in raisins and chocolate chips.

Preheat your oven to 375° F I usually don’t preheat my oven until I’m done mixing all ingredients, and right before I plop the cookies onto the cookie sheet, use your judgement by how long it takes to preheat your oven. Line a cookie sheet with parchment paper, sometimes I use butter to keep my cookies from sticking, but parchment is cleaner. Scoop out your cookies and bake for 12 minutes. * If you want grind a couple of table spoons of chai tea in a spice grinder and sprinkle on top of the cookies before baking, for a little bit more chia, I can never get enough!* Take them out of the oven, and let them sit for six minutes before transferring to a cooling rack.

These cookies came out of the oven perfect for me, soft in the middle with a little crunch on the edges! They were sooooo yummy! I think the chocolate chips over powered the raisins so next time I think I’ll add more raisins and a little less chocolate chips.

What’s your favourite cookie? Let me know and maybe I’ll be inspired with another tea baked goodie!

– K