Thursday, January 23, 2014

Double Dark Chocolate Guinness Cookies

I'm not a huge sweets person, but dark chocolate is my weakness. I'm known to need "a chocolate" - even if it's just a nibble. With Valentine's day right around the corner, I figured I would share a cookie recipe that has two of my favorite things - chocolate and dark beer (which are a great pairing by themselves!). I used one the new chocolate products at our store - Zoet 57% cacao Belgian chocolate (which means "sweet" in Dutch). If you can't find this kind of chocolate, any brand of dark chocolate will do!

These cookies are super rich and I make them smaller because one or two should be good enough to satisfy that craving. Wash them down with a large glass of milk or a glass of red wine. Pure bliss.



1. Preheat oven to 350. Cover a baking sheet with parchment paper or silpat.
2. Cream butter and sugar using a stand mixer or hand mixer on medium speed for 30 seconds, or until combined.

3. Add eggs and beat until fluffy.


4. In a large bowl, combine dry ingredients.


5. Add butter mixture to the dry ingredients and stir to combine (batter will be slightly stiff).

6. Add dark chocolate pieces and stir again.



7. Use your hands to roll the batter into tablespoon-sized balls and place on the baking sheet, 2 inches apart. Bake for 12 minutes.


8. Transfer cookies to a wire rack to cool.


Double Dark Chocolate Guinness Cookies 
Makes 3 dozen

All you need:
2 sticks unsalted butter
1 1/2 cup sugar
2 eggs
1/2 cup Guinness
2 cups all-purpose flour
1 cup dark cocoa powder (like Hershey's Special Dark)
1 teaspoon baking soda
1 teaspoon salt
7 oz. dark chocolate, broken into pieces

All you do:
1. Preheat oven to 350. Cover a baking sheet with parchment paper or silpat.
2. Cream butter and sugar using a stand mixer or hand mixer on medium speed for 30 seconds, or until combined.
3. Add eggs and beat until fluffy.
4. In a large bowl, combine dry ingredients.
5. Add butter mixture to the dry ingredients and stir to combine (batter will be slightly stiff).
6. Add dark chocolate pieces and stir again.
7. Use your hands to roll the batter into tablespoon-sized balls and place on the baking sheet, 2 inches apart. Bake for 12 minutes.
8. Transfer cookies to a wire rack to cool.



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