This is a recipe I developed in honor of my new Irish citizenship. It is inspired by a Triple Chocolate Guinness cookie recipe @thegalleygourmet.net. But the Guinness quantity and sweetener are different, along with the types of flour and chocolates among other things. These are soft cake-like cookies with a big flavor. —Sagegreen
Guinness extra stout
2 3/4 cups
white whole wheat flour
butter at room temperature
light brown sugar
mixed dark and milk chocolate chunks/chips
chopped hazelnuts, if desired
Irish whiskey, or vanilla extract
Celtic salt or other artisan salt flakes, optional
Reduce the Guinness and barley malt in a heavy saucepan over medium high heat. Stir the mixture to avoid burning and let it reduce down to @ 1/2 cup of syrup (about 30 minutes). Then let the syrup cool a bit.
Sift together the flour, cocoa, espresso powder, baking powder, baking soda, and salt in a bowl.
In another bowl cream the butter and sugars until light and fluffy, by hand or machine. Beat in the eggs. Add the whiskey or vanilla. Next add in the flour mixture. Then mix in the beer syrup. Finally stir in the chocolate bits and nuts.
Cover with saran wrap and refrigerate overnight.
Next day preheat oven to 375. Scoop out 1 oz (or 2 tbl) balls on a parchment lined cookie sheet. Optionally, sprinkle a tiny pinch of salt flakes on top of each ball. Leave at least an inch between cookies. Bake 14-16 minutes. Let cool on the parchment and then transfer to a wire rack.