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 for a few minutes.

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 4 minutes. Add eggs and vanilla mix for 2-3 minutes until fully incorporated. Mix in Guinness mixture.
2. In a medium bowl mix together flour, cocoa powder, baking soda, and salt.
3. Slowly add dry ingredients into wet ingredients, until just combined. Fold in chocolate and let chill for at least 2 hours or up to 2 days.
4. Preheat to 350F/180C and line a baking sheet with Silpat liner, if using. Using a medium cookie scoop pace a heaping scoop (2 tbsp) of dough on the sheet and place more chocolate on top of each dough for looks if you want. Bake for 9 minutes, the dough will be just set but take out of the oven and let cool for 10 minutes before transferring to a wire rack.