My Cookie Tin: Guinness Chocolate Chip Cookies

Let’s continue the Guinness theme for one more day …

I’ve made many different iterations of chocolate chip cookies, and I’m sure there will be more to come. I got the inspiration for this recipe from Serious Eats, which is basically an oatmeal chocolate chip cookie with a Guinness reduction added.

The Guinness reduction is quite a special thing. If tasted by itself, it is very bitter and acidic, and not pleasing at all. Mixed into the cookies, however, it adds a wonderful malty background flavor. It’s obvious you aren’t tasting a typical chocolate chip cookie, but the extra flavor isn’t clear. Instead, it’s warm and mysterious.

A couple notes on these cookies: It took me about 8 minutes to reduce the cup of Guinness in half, using a 3-quart pot over high heat. Reduce more for stronger flavor. With the additional liquid, these cookies will spread more than traditional chocolate chip cookies. Chill the dough completely for a cookie that spreads less.

This recipe makes 48 cookies.


  • 1 cup Guinness Draught
  • 2 sticks (8 ounces) unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups old-fashioned oats
  • 1 cup semisweet chocolate chips

Step 1. Preheat the oven to 375 degrees F. Reduce the Guinness by at least half in a medium saucepan, then chill in the freezer while completing the next steps. (We don’t want the hot reduction to melt the butter.)

Step 2. Combine the butter and sugars together and beat 2 minutes, until light. Add the eggs, one at a time, and beat again until well integrated, at least 3 more minutes.


Step 3. Add the vanilla and Guinness reduction and mix until well combined.




Step 4. In a separate bowl, whisk the flour, salt, baking powder and baking soda together. Add this mixture to the wet ingredients and stir briefly. Add the oats and chocolate chips and mix thoroughly.


Step 5. Spoon the batter onto cookie sheets, than chill for 15 minutes. Once the batter has chilled, bake for 12 minutes.




Step 6. Allow the cookies to cool on the baking sheet until they have set, then transfer them to a wire rack to finish cooling.



  • narf7

    Now I know what to do with that bottle of Pumpkin Ale my son experimented with and decided that pumpkin + Ale = disgusting. May as well give it a go 😉 Cheers for the recipe

  • Phil

    MMM Guinness and chocolate chips. This I have to try!!!!

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