Guinness Crinkle Cookies
Chewy chocolate crinkle cookies get kissed with a touch of Guinness beer for the perfect St. Patrick's Day dessert!
We couldn't imagine St. Patrick's Day without a pint of Guinness. Not only is the dark and creamy beer delicious in a glass, it perfectly complements flavors in savory foods like stews and steaks and in sweets, like these mouthwatering Guinness-infused crinkle cookies from I Bake He Shoots.
These chewy, chocolate cookies get kissed with a touch of Guinness beer for extra flavor and taste like a pot of gold in your mouth! They're the perfect St. Patrick's day dessert!
Check out I Bake He Shoots for the full post or to discover more tasty recipes!
Guinness Crinkle Cookies
|1 cup + 1 tablespoons cake flour||½ cup unsweetened cocoa powder|
|½ teaspoon baking powder||½ cup Guinness Draught or Extra Stout|
|1 cup dark brown sugar||2 tablespoons granulated sugar|
|½ cup butter, plus more for pan||1 teaspoon espresso powder|
|1 tablespoon vanilla extract||1 egg, large|
|¼ teaspoon kosher salt||1 cup semisweet chocolate chunks, I use Ghiradelli 60% cacao|
|½ cup powdered sugar||3 tablespoons granulated sugar|
In a small bowl, combine cake flour, unsweetened cocoa powder, and baking powder. Set aside.
Place Guinness, dark brown sugar, and granulated sugar in a lightly buttered heavy bottomed sauce pan. Do not forget to butter the pan!
Heat beer and sugars over medium heat.
Mixture will bubble, but that's to be expected.
Stir mixture making sure to scrape sides down.
After about 12 minutes, reduce heat to medium-low.
Continue to cook mixture until it develops a syrup-like consistency, about 20 minutes.
Remove from heat and add butter to the pan and stir until melted.
Pour syrup-butter mixture into a electric mixer bowl.
Combine mixture at medium speed until butter is fully incorporated, about 1 minute.
Stop mixer and add espresso powder, vanilla extract and salt. Combine.
Mix in egg.
Add the cocoa powder mixture and mix until just combined.
The batter should resemble a thick cake batter.
Stir in semisweet chocolate chunks and chill for at least 2 hours or until the dough is solid and can be handled.
Preheat oven to 375 degrees Fahrenheit.
Place 3 tablespoons granulated sugar and ½ cup powdered sugar in two separate medium bowls.
Scoop 2 ounce cookies and toss in granulated sugar, then press into powdered sugar.
Bake on silpat or parchment-lined sheet pans for 15-16 minutes.
Let cool on sheet pans for 5 minuted them remove to cooling racks.
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