Guinness Chocolate Cookies

So this week on the 52 weeks of baking challenge is about CHOCOLATE! Look alive, people! I was also planning to try out some options for a March special, and March is all about St. Patrick's day. I am not a huge chocolate person, but when it's done well, AND when it includes Guinness, I'm down for a good time. This recipe makes about 3 dozen cookies. 

For the Cookies

1 tbsp Guinness reduction -*you will reduce one Guinness (you really only need about half of a Guinness, so you can sip on it a bit as well). You will use this for BOTH the dough and the ganache.

1 c (2 sticks) unsalted butter, room temp

1/2 c brown sugar

1/2 c granulated sugar

2 eggs

1/2 tsp vanilla extract

1 1/2 c all-purpose flour

1/2 c unsweetened cocoa powder 

1/2 tsp baking soda

3/4 tsp salt

1 tsp espresso powder *optional

1. Put Guinness in a small saucepan and reduce to about 1/2 the quantity. Bring to room temp before using. *If you want to do this the day before even, that's fine. 

2. Preheat oven to 350F.

3. In a stand mixer fitted with paddle attachment, cream together butter and sugars. 

4. Add one egg at a time, mixing to incorporate, and then add the vanilla and 1 tbsp of Guinness reduction.

5. In a separate bowl, combine dry ingredients- flour, cocoa powder, baking soda, salt, and espresso powder. Slowly add to the wet ingredients and mix to combine. 

6. Allow dough to chill in fridge for about 30 minutes to firm up a bit. 

7. Scoop out balls and place onto baking sheet. Bake for about 10 - 12 minutes. 

8. Allow to cool completely before glazing. 

For the Chocolate Ganache

1/4 c heavy cream

4 oz semi-sweet chocolate chips 

1 tbsp unsalted butter, cut into small pieces

Pinch of salt

1 tbsp Guinness reduction

Some flaky salt to finish

1. Place heavy cream in a small saucepan on the stove and heat until just at a simmer. 

2. While the cream is heating, put chocolate, butter, and salt in a small, heat-proof bowl.

3. Once the cream has heated, pour over chocolate and butter and cover bowl with plastic wrap for about five minutes. *This just gives the chocolate some time to melt and makes it easier to incorporate.

4. Stir the ingredients together. At first this will look like this isn't going to come together, but it totally will. Once it's smooth, add the Guinness reduction and stir to combine. 

5. Allow to cool a bit so that it thickens, and then top the cookies. You can either dip the top of cookies or spoon some on to the top. I dipped; I think it is the easiest way.

6. Sprinkle a little flaky salt on top to finish.

7. Obviously, this should be enjoyed with a pint of Guinness.