St. Patrick’s Day is always fun and is a really easy holiday to bake for: a generous dash of Irish Cream, a splash of Guinness, a finger of Jameson’s and you should be set. Unfortunately this St. Patrick’s Day I ruined that batch of fudge and failed to make successful repair cookies. To combat this failure I had a delicious pint of Jameson-infused beer and went about my day. Not that I was dwelling on the loss of that fudge or anything (maybe a little) but I still wanted to make an awesome treat with an Irish kick. Looking back at my first post, the Guinness Chocolate Cupcakes, and remembering that I had told my trivia team that I would bring cookies, I thought, “I bet I could make Guinness chocolate cookies!” And off I went to bake my heart away.

Warning: These cookies are an experience! They are so rich and fudgy, almost like a brownie. The Guinness flavour is subtle (the smell is not!) and it works to really enhance the delicious chocolate. I included oats in this recipe for some additional texture, if you want to omit them, feel free but you need to increase the flour by 1/2 cup or so. These cookies pair well with a tall glass of milk or, you know, a pint of Guinness.

Double Dark Chocolate Guinness Cookies

INGREDIENTS

• 1 1/2 cup butter, softened
• 1 1/2 cup white sugar
• 3/4 cup brown sugar
• 3 eggs
• 1 cup Guinness
• 2 2/3 cups all-purpose flour
• 1 cup quick oats
• 1 1/2 cup dark cocoa powder
• 1 1/4 tsp coarse salt
• 1 1/2 tsp baking soda
• 3/4 cup dark chocolate chips

DIRECTIONS

1. Heat the oven to 350°F. Line two cookie sheets with parchment paper and set aside.
2. In a large bowl, beat the butter and sugars until light and creamy.
3. Add the eggs and beat until fluffy.
4. Add the Guinness and mix to combine (it will not really combine, it will look like cottage cheese, this is okay!).
5. In a small bowl, combine the flour, salt, baking soda, cocoa, and oats. Add to the wet ingredients in two parts, mixing well between each addition.
6. Stir in the chocolate chips.
7. Spoon large gobs onto the prepared sheets and bake for 10-12 minutes, until just done on top. Allow to cool on a wire rack.

If at this point you are saying, “Ahh why do my cookies look like cottage cheese?!” don’t worry, you are OK. Keep on through the recipe for all the amazingness.

Dollop of deliciousness.