Two years ago I was in Panama drinking green beer on St. Patrick’s Day. Last year I was in the Alps hanging out with this guy…
And this year I imagine I shall be celebrating somewhere out in France. Funny how this has turned into such an international holiday for me! Being over in Paris, I know a lot of my friends are planning on heading over to Dublin for the weekend. I cannot wait to hear the crazy stories that I’m sure will come out of those adventures!
With St. Patrick’s Day in the air, I figured a cookie with a beer reduction added to it seemed quite appropriate. These are some super delicious cookies – they have 3 types of chocolate in them! I might not be the most authoritative figure on beer tasting, but I couldn’t really taste the beer. It’s definitely in there though, so if you want to make something with alcohol in for this beer drinking holiday, I promise you, this has beer in it!!
I know some people don’t really like white chocolate, but it’s the perfect compliment to this chocolate cookie. The beer reduction certainly gives the cookies their deep brown color even if the taste doesn’t shine through. I’m really missing my mix master a lot these days, as I know these cookies would have been that much better if I could have whipped the butter just a little more than my poor arm, which was trying as hard as it could with a simple little whisk. Of course, these was almost a whole sheet pan of these that didn’t even make it to the cooling rack before they found their way into my mouth 🙂
ST. PATRICK’S DAY CHOCOLATE BEER COOKIES
(Adapted from The Galley Gourmet)
- 2 (12-ounce) bottles of Guinness extra stout or draught
- 1/2 cup packed light brown sugar
- 2 3/4 cup unbleached all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 extra large eggs
- 1 extra large egg yolk
- 1 Tablespoon pure vanilla extract
- 2 cups white chocolate chunks
- 1 cup milk chocolate chips
1) In a medium saucepan over medium-high heat, reduce the Guinness and the brown sugar, stirring occasionally to prevent scorching, until thick and syrupy and measures 1/3 cup, about 30-45 minutes. Set aside to cool slightly.
2) In a medium bowl, whisk together the flour, cocoa, espresso powder, baking powder, baking soda, and salt; set aside.
3) In the bowl of a stand mixer fitted with the paddle attachment (OR WITH YOUR OWN ARM!), cream the butter and sugars until light and fluffy, about 3 minutes. Add the eggs and yolk, one at a time, until combined. Scrape down the sides of the bowl. Add the vanilla and mix until combined.
4) With the mixer on low, gradually add the cooled beer syrup, mixing until combined. Gradually add the dry mixture until no flour is visible.
5) Fold in both the white and milk chocolate chips.
6) Cover the bowl with plastic wrap and refrigerate until firm, about 3 hours, preferably overnight.
7) Preheat the oven to 325° F. Line a large baking sheet with parchment paper. Using a 1-ounce ice cream scoop (about 2 tablespoons), scoop out portions of the cookie dough onto the prepared baking sheet spaced 3 inches apart.
8) Bake the cookies until the edges are set, about 15-17 minutes.
9) Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.