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.
- Enjoy!
Recipe by I bake he shoots at http://ibakeheshoots.com/guinness-crinkle-cookies/
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