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 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.