Guinness chocolate cookies

Ingredients for 1 servings:

• 2 class Bottle/s of beer, (Guinness) á 0.33 l
• 150 g sugar, brown
• 220 g flour
• 30 g cocoa powder
• 150 g butter
• 1 tsp, heaped coffee powder (espresso powder), instant
• 3 eggs
• 1 bag of baking powder
• 1 bag of vanilla sugar
• 1 pinch of salt
• 1 bar of chocolate, white, or chocolate drops

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Guinness biscuits

Reduce the Guinness and half of the brown sugar in a saucepan (preferably a slightly larger one) until it has a consistency roughly equivalent to a coffee cup. This can take 30-45 minutes; don’t forget to stir frequently to prevent burning! Then let it cool. It should now have the consistency of thin honey. In a mixing bowl, combine the flour, cocoa powder, espresso powder, baking powder, and a generous pinch of salt. Then, in another bowl, beat the softened butter and the rest of the sugar until fluffy. Mix this well with the three eggs. Stir in the Guinness syrup (while it’s still warm, otherwise the eggs will curdle) until a smooth mixture forms. The contents of both bowls are then mixed into a batter. Fold in the white chocolate, broken into small pieces. Alternatively, you can also use ready-made chocolate drops (baking ingredients), but I prefer chocolate to vegetable fat. Now, using tablespoons, place walnut-sized heaping spoons onto a baking sheet lined with parchment paper, not too close together, and bake them in a preheated oven at 160°C for about 15-20 minutes until not too dark. This amount was enough for two baking sheets. Unfortunately, my batter spread quite a bit, and they didn’t look as crispy/crunchy as in the original recipe. Perhaps someone has a suggestion for improvement. Note: I was (after enjoying the Guinness cake from the chefkoch.de database) looking for more baking ideas with my favorite beer. I found several cookie recipes, all unfortunately in English. Unfortunately, Google Translate only produced a rough result, and the quantities were rather inaccurate, so I set about testing the recipe and simultaneously rewriting it (I only reduced the sugar by “one cup”).