Triple Chocolate Guinness Cookies!

HAPPY ST. PATTY’S DAY!!

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!

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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.

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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.

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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.

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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.

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

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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.

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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!

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

-K

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