Triple Chocolate Guinness Cookies

I don't usually do anything fancy or fun for St. Patrick's day... heck, I can't even remember the last time I went out and had a green beer on St. Patty's day... but this year I had an abundance of Guinness that neither Chris or myself were going to drink, so I tried to figure out a few ways to make good use of the said beer.  So the Triple Chocolate Guinness Cookie was born!  Ok, ok, this recipe was born before that, but my idea to make a cookie with the beer was born at that moment at least.  After a quick bit of searching, I found this recipe and thought.. hhhmmmm... not just chocolate but TRIPLE chocolate AND beer cookies.... Yea, I think I need to make these.  (p.s.. plan ahead for these babies.. they take longer than you would think to make)

So in honor of St. Patrick's day, I give you............

Triple Chocolate Guinness Cookies
Adapted from The Galley Gourmet
Printable Recipe 
Ingredients:
2 (12oz) bottles of Guinness extra stout
1/2 cup packed brown sugar
2 3/4 cup all purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon instant coffee or espresso powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 Tablespoon vanilla extract
1 cup dark chocolate chips
1 cup milk chocolate chips

Directions:
In a medium saucepan over medium high heat, add the Guinness and 1/2 cup of brown sugar.  Bring to a boil, stirring occasionally.  Continue to cook on medium until thick and syrupy - about 40-50 minutes.  Set aside to cool.

In a medium bowl, whisk together the flour, cocoa, instant coffee, baking powder, baking soda, and salt.  Set aside.

In a bowl of a standing mixture fitted with a paddle attachment, cream the butter and the remaining sugars together until light and fluffy, about 3 minutes.  Add the eggs, once at a time, until combined.  Scrape down the sides of the bowl and add the vanilla.  Mix until combined.  With the mixture on low, gradually add the cooled beer syrup, mixing until just combined.  Gradually add the dry mixture until no more flour is visible.  Remove from mixing stand and fold in chocolate chips.  Cover the bowl with plastic wrap and let sit in refrigerator for about 30 minutes to an hour.  (Dough will keep in the fridge for up to 3 days).

Preheat the oven to 350 degrees F.  Scoop out tablespoon portions of the cookie dough and place on baking sheet spaced about 2-3 inches apart.  Bake the cookies until the edges are just set, about 10-12 minutes, rotating the baking sheet half way through.  Allow the cookies to cook on the baking sheet for 2 minutes, than transfer to a wire rack to cool completely.  Enjoy!

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