Triple Chocolate Guinness Cookies

Recipe printed from Jenn's Food Journey, adapted from The Galley Gourmet

2 (12oz) bottles of Guinness extra stout
1/2 cup packed brown sugar
2 3/4 cup all purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon instant coffee or espresso powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 Tablespoon vanilla extract
1 cup dark chocolate chips
1 cup milk chocolate chips

In a medium saucepan over medium high heat, add the Guinness and 1/2 cup of brown sugar. Bring to a boil, stirring occasionally. Continue to cook on medium until thick and syrupy - about 40-50 minutes. Set aside to cool.

In a medium bowl, whisk together the flour, cocoa, instant coffee, baking powder, baking soda, and salt. Set aside.

In a bowl of a standing mixture fitted with a paddle attachment, cream the butter and the remaining sugars together until light and fluffy, about 3 minutes. Add the eggs, once at a time, until combined. Scrape down the sides of the bowl and add the vanilla. Mix until combined. With the mixture on low, gradually add the cooled beer syrup, mixing until just combined. Gradually add the dry mixture until no more flour is visible. Remove from mixing stand and fold in chocolate chips. Cover the bowl with plastic wrap and let sit in refrigerator for about 30 minutes to an hour. (Dough will keep in the fridge for up to 3 days).

Preheat the oven to 350 degrees F. Scoop out tablespoon portions of the cookie dough and place on baking sheet spaced about 2-3 inches apart. Bake the cookies until the edges are just set, about 10-12 minutes, rotating the baking sheet half way through. Allow the cookies to cook on the baking sheet for 2 minutes, than transfer to a wire rack to cool completely. Enjoy!