Guinness Chocolate Cookies

Wisconsin State Fair Winner

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Dark Chocolate Guinness Cookies

These Guinness Chocolate Cookies feature the notorious dark beer from Ireland and four different types of chocolate: cocoa powder, dark chocolate, milk chocolate, and semi-sweet chocolate chips.

They are super easy to make, a bit like our spicy snickerdoodles, which I  also love. The hardest part about making these Guinness Chocolate Cookies is waiting for the dough to chill two hours. The chocolate intensity of these cookies make them a treat to eat. Every time I make these I think, why don’t I make these more often!

Plated Guinness Chocolate Cookies

Recipe credit goes to Lora Pelzek who won at the Wisconsin State Fair, in a Gold Medal Flour cookie contest (2016).

Bake these for any chocolate lovers in your life, or for yourself.



Guinness Chocolate Cookies

1 (11.2 ounce) bottle of Guinness Beer
1 1/3 cup brown sugar, divided
2 cups all-purpose flour
1 cup cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 cups dark chocolate chips
1 cup milk chocolate chips
1/2 cup mini semi-sweet chocolate chips

  1. In a saucepan over medium heat, cook the Guinness and 1/3 cup brown sugar together for 20 minutes. The mixture will reduce to about 1/3 cup. Set aside to cool.
  2. In a medium bowl, mix together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer, beat butter for 2 minutes. Add remaining granulated sugar and remaining 1 cup brown sugar. Beat for another 4 minutes. Add eggs and vanilla; mix for 2 minutes, until fully incorporated. Stir in Guinness mixture. Slowly add dry ingredients. Mix just until combined. Fold in all the chocolate chips. Chill 2 hours or overnight.
  4. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a scoop, place rounded balls of dough on sheet, about 2 inches apart. Bake 9 minutes. Dough will be just set; let cool for 10 minutes on cookie sheet before transferring to a cooling rack.



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