I am writing this post from 10,000 feet, sipping a bloody mary, on an afternoon flight down to Palm Springs with a bunch of girlfriends. I am about to spend 48 hours in the sun reading magazines and over indulging in guacamole. It is just what the doctor ordered. It has been a looooong month (and it’s only the 10th !!) and when I get back on Tuesday night, I will prepare for Coco’s surgery the next morning.
I never really do stuff like this, (take off by myself with friends for actually fun) and since Pete encouraged me, I went ahead and booked it. And I will tell you what- last night I slept in a bunk bed (uh, not restful), and this morning the kids were fighting like cats and dogs, and the sky was dark and rainy, and the house was a mess, and I kissed my family good bye at the airport and told them I loved them and then I may have actually broken into a run as I turned to go check in.
Come to think of it, maybe I will enjoy some margarita’s with that guacamole…
If you follow me on instagram or twitter, look forward to like a free flow of watery pool pictures.
And for you lovely friends, with St Patricks day right around the corner, I feel compelled to share some Irishy recipes this week. Well, “Irishy” is the just the technical term for a bunch of recipes that have Guinness in them, You can see why those type of recipes need a technical term, right?
I whipped these cookies up yesterday so that the girls would have a great “treat” to enjoy while I was gone. Pia was the first to try them, and she shook her finger in the air while chewing and thinking (which made me nervous for the outcome) and declared”EXCEPTIONAL!”
You know what? She was right, they kind of are exceptional as far as cookies go. They are so soft and chewy, but still a little crisp on the edges, and they just seem to stay so “melty” in the middle. (“melty” is another important technical term I like to use.)
Dark and chocolaty with a hint of the Guinness. Perfection, seriously.
To make these Dark Chocolate and Guinness Cookies, this is what you do:
Preheat the oven to 350 degrees and prepare sheet pans with silpats or parchment paper.
In the bowl of a standing mixer, cream together the butter and sugar until creamy.
Add the eggs and beat until fluffy.
Add the Guinness.
Combine the dry ingredients and add to the batter. Add the chocolate chips and mix well.
Scoop the batter onto the sheet pan, and bake the cookies for 10 minutes. Let the cookies cool on the sheet pan, and enjoy!
Recipe: Dark Chocolate and Guinness Cookies
Summary: makes 24 giant cookies!
- -1 cup butter, room temperature
- -1 ½ cups sugar
- -2 eggs
- -½ cup Guinness
- -2 cups flour
- -1 cup dark cocoa
- -1 teaspoon kosher salt
- -1 teaspoon baking soda
- -11 ounces semi sweet chocolate chips
- 1. Preheat the oven to 350 degrees and prepare sheet pans with silpats or parchment paper.
- 2. In the bowl of a standing mixer, cream together the butter and sugar until creamy.
- 3. Add the eggs and beat until fluffy.
- 4. Add the Guinness.
- 5. Combine the dry ingredients and add to the batter. Add the chocolate chips and mix well.
- 6. Scoop the batter onto the sheet pan, and bake the cookies for 10 minutes. Let the cookies cool on the sheet pan, and enjoy!
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
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Exceptional is right! That melty chocolate is calling my name!
I can’t feel my face.
“Exceptional”!!! How cute is that?! Good for you having a girls get away weekend and what a great husband! I watched the ending of an old My Three Sons episode where the daughter in law with triplets left for a week. It took Uncle Charlie and Robb three cleaning ladies to get them out of the mess. Multi tasking moms; it’s an invisible skill. Keeping good thoughts for Coco’s surgery.
LOL vicki! that is hilarious! I should try to fins that episode. I have friends with me that left 3 and 4 kids. I am the only one with a measly two! Thank you for the good thoughts 🙂
Enjoy your getaway!!
Crazy awesome cookies. Do you ship?!
LOL Aimee! Maybe I should start 🙂 Thank you!
Oh wow, Heather, this chocolate guinness goodness may be just what I need!
Have fun on your trip! 🙂
Dark, fudgy, naughty goodness!!
Sommer. I love you that you just added the word Naughty.
Now those are deep dark and gorgeous!!
Love this idea! So fun too 🙂
I want that big stack of cookies!
Those cookies look so good! Guinness and chocolate go so well together and I have been on a Guinness recipe kick for a while now! 🙂
Hope your trip was a HUGE success and you come back a new woman xxx Girls Trip are a must
wow – just look at that gooey middle!! I hope you’re having a killer time in Palm Springs – I’m so jealous!! I want that high stack of cookies in the picture, please? hehe
They DO look exceptional!!! And “Irishy” is totally a word. 🙂
I can’t figure out if I would rather have these cookies or be in palm springs. It’s a toss up because they both sound amazing!! Have fun in PS… eat some guac for me 🙂 I’ll be a fatty at home and make these cookies!
yummy, gooey, chocolaty, goodness. those look crazy. can you send me a stack, please?
Super FUN cookies for St. Patty’s day and beyond!
these cookies look goeey and yummy!! All that chocolate oozing out is making my greek yogurt not that appealing!
HA! Just found my St. Patrick’s day dessert – thankyouverymuch!!! Dark, gooey and naughty.. couldn’t be better for that day… except perhaps paired with guinness!
Enjoy your trip!
I will be making these next week!
Enjoy your trip, these cookies look fabulous!
Is the Dark Cocoa unsweetened? Rookie baker here…
Yes!! Unsweetened, and I use Hershey’s dark
I hope you drank the rest of that Guiness in preparation of course, for that delightful getaway.
You. Make. The. Best. Cookies.
These DO look exceptional!
now THAT is my kind of cookie!
Is it really 1 cup of unsweetened Cocoa? that seems like alot???? I’m going to make these yummy cookies!
YES!! 1 cup. That will give them their dark chocolatey texture and flavor.
You are such a treat temptress, Heather! These sound so fun!
My grocery store only had Hershey natural unsweetened. It doesn’t say dark on it. Will this still work?
Yes of course Tiffany! it will be slightly less dark, but still delicious!
I just made these cookies and they are my new favorite. They are everything I could ever want in a cookie… Crisp outside, gooey middle, super chocolately. I love them!
YAY!!! thanks Lindsey 🙂
I just made these today and they are so amazing! My husband loves them! Thank you Heather!! : )
I just made these cookies. Seriously…I may never make any other cookie again!! Yum!
Wow. Just found these on Pinterest and repinned. They look like an amazing chocolate cookie. Love the stay-melty melted middles!
I’d like to try versions with and without Guinness. If I remove the Guinness what should I substitute, if anything? Thanks!
You could maybe try coffee? or try one of the other dark chocolate cookies that doesn’t have any extra liquid like these http://www.heatherchristo.com/cooks/2011/01/13/dark-chocolate-and-cranberry-cookies/
great idea thanks!
I made these and they were delicious, but the texture didnt seem right :/ they turned out soft and cakey. I didnt get any of the crispness or meltyneas 🙁
Do you think cooking them at a different temperature would help? I followed the instructions exactly, so I’m not sure where I went wrong.
I made these for a friend’s birthday and used Ghiradelli chocolate morsels. These were truly the most incredible cookies. Everyone that tried them absolutely loved them. Saving this recipe! Thank you!!!
yay Kristi!!! so happy you liked them!
I had the same issue as Rebecca ^^ – my cookies were pillowy mounds, not crispy/gooey naughty disks. (Amazing, yummy, new-go-to-chocolate-cookie mounds, but still cakey mounds). Any thoughts?
Christine- by any chance were you using a non-stick baking pan? that could be it?
I agree with a few of the posters, mine did not come out crisp at all. Do you need to chill the dough? Flatten out the dough when putting it on the cookie sheet? Maybe they need to cook longer but I didn’t see anything in the instructions to tell me what to look for. Should they be browning around the edges? I like the flavor however it seems more like a cake batter than a cookie batter. What did I do wrong?
These are delicious. Oddly enough, one cookie sheet worth came out cakey. Another came out crispy/chewy. I think cooking time contributed… I baked the cakey ones longer. I also tried to not beat much after adding the eggs. The taste is absolutely phenomenal either way.
I made these for my family and they were a huge hit. My husband however, wants me to make them again with less cocoa. Can I substitute more flour instead of cocoa? To me that would make them chewier but not in the right way. If not more flour, do you have any other suggestions?
I Love Dark Chocolate and Guinness Cookies. Thanks
Just made these – the recipe makes a huge batch! I tried a warm one and holy cow was it seriously delicious! Definitely going to be a St. Patrick’s Day favourite!
I used regular cocoa and they still turned out pretty dark and so gooey and delish! Thank you for sharing the recipe!
I live in a high altitude area and have tried to make these multiple times, to no avail. I’ve tried changing around temperatures, amount of flour, and eggs, and every time they turn into a thin sheet of cookie. I was wondering if you had any suggestions for this. I have made them in other low altitude places and they are some of my favorite cookies, so I hope to eventually figure this out!