Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chocolate chip guinness cookies on a wire rack on top of a green linen on a white marble surface with a bottle of guinness in the background

Guinness Chocolate Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 9 reviews

These chocolate Guinness cookies are a perfect combination, a perfect treat for your St. Patrick's Day Party! Guinness is cooked down to create a concentrated flavor helping make a delicious Guinness Chocolate cookie! 

  • Total Time: 2 Hours 39 Minutes
  • Yield: 32-34 Cookies 1x

Ingredients

Units Scale

Guinness Mixture

  • 1-11.2oz bottle of Guinness
  • 66 grams (1/3 Cup) Brown Sugar

Cookie Dough

  • 8oz (1 cup) Unsalted Butter, softened to room temperature
  • 200 grams (1 cup) Light Brown Sugar
  • 100 grams (1/2 cup) Granulated Sugar
  • 1 Large Egg + 1 Large Egg Yolk, at room temperature
  • 1 Tablespoon Pure Vanilla Extract
  • 250 grams (2 Cups) All-Purpose Flour
  • 100 grams (1 Cup) Cup Cocoa Powder, sifted
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 200 grams (1 1/4 Cup) Dark Chocolate Chips or Chocolate Chunks
  • 200 grams (1 1/4 Cup) Milk Chocolate Chips or Chocolate Chunks

Instructions

Guinness Mixture

  1. In a large saucepan over medium heat cook the Guinness and brown sugar together for 15-20 minutes (please note depending on the size of your saucepan the cooking time may reduce or increase). The mixture will reduce to 1/3 cup. Set aside to cool, I place mine in the freezer to speed things up.

Cookie Dough

  1. In the bowl of an electric mixer with the paddle attachment or a large bowl with a handheld electric mixer beat the butter for 2 minutes, add sugars, and beat for another 2 minutes. Add the whole egg and mix to combine then add the egg yolk and vanilla mix for 2 minutes until fully incorporated. Mix in Guinness mixture.
  2. In a medium bowl sift together flour, cocoa powder, baking soda, and salt.
  3. Slowly add dry ingredients into wet ingredients, until just combined. Fold in chocolate and scoop balls onto a parchment-lined baking sheet that is wrapped tightly to chill for at least 2 hours or up to 2 days. I like to use this medium cookie scoop for evenly sized cookies, it's 1 1/2 tablespoons of dough.
  4. Preheat to 350F/180C and line a baking sheet with Silpat liner or using parchment paper. Place chilled cookie dough balls on a prepared baking sheet two inches apart. Bake for 8-10 minutes, the dough will be just set but take it out of the oven and let cool for 10 minutes before transferring to a wire rack. Store leftovers in an air-tight container for up to 5 days.

Notes

*Total Time includes Chill Time

  • Author: Elizabeth I Confessions of a Baking Queen
  • Prep Time: 30 Minutes
  • Cook Time: 9 Minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish
Recipe Card powered byTasty Recipes
chocolate cheesecake on a white plate with a cup of coffee in the background with some silverware on a grey background
confessions of a baking queen logo

The 5 Best

Chocolate Recipes