Guinness Chocolate Chunk Cookies
Beer in a cookie? You bet. Don’t worry though, they won’t taste like beer. The rich undertones of Guinness stout (reduced to a thick syrup for intense flavor) are offset by white chocolate chunks.
Guinness Extra Stout is available in 12-oz. bottles. Guinness Draught, in 11.5-oz. bottles, works as well but has a slightly less-intense flavor.
Preheat oven to 350°. Line baking sheets with parchment paper.
Reduce Guinness with ½ cup brown sugar in a saucepan over medium-high heat until it measures ⅓ cup and is syrupy, 30–45 minutes. Remove Guinness syrup from heat; set aside to cool slightly.
Whisk together flour, cocoa, espresso powder, baking soda, and salt.
Cream butter, shortening, granulated sugar, and remaining ½ cup brown sugar in a bowl with a hand mixer on medium speed until fluffy, about 3 minutes. Add Guinness syrup, eggs, and vanilla; mix to combine.
Stir flour-cocoa mixture into creamed mixture until flour is no longer visible; stir in white and semisweet chocolate chunks.
Drop dough by #30 scoop (about 2 Tbsp.) onto prepared baking sheets. Bake cookies until edges are set, 12–14 minutes. Let cookies cool 2 minutes on baking sheets, then transfer to a rack to cool completely.
So the beer syrup doesn’t become too thick and bitter, make sure you don’t over-reduce it.
To make sure the beer syrup is evenly distributed, use a hand mixer to incorporate it into the dough.
Fold the chocolate into the dough just until distributed. Overmixing can make the cookies tough.