Double chocolate stout cookies.


Another seasonally appropriate recipe. I made these in advance of a St. Patrick's Day dinner thing/celebration I'm going to next weekend. Having offered to bring dessert, I figured I should bring something on brand but frankly, I have no idea how many people will be there. Hence the cookies.


  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg (or egg replacer in my case)
  • 3/4 cup Guinness Extra Stout
  • 3/4 cup all purpose flour
  • 3/4 cup Hershey's Special Dark cocoa
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 2/3 cups oats 
  • 1 cup semi-sweet chocolate chunks
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350 degrees. 
  2. Using a stand mixer if you've got one, cream the butter and sugar together until smooth. Add in egg (or egg replacer) and beer and mix on low until blended. 
  3. In a separate bowl combine the flour, cocoa, salt and baking soda. 
  4. With the mixer on low, slowly add in the dry ingredients. Pause to scrape the bowl as needed.
  5. Mix in oats on low until completely incorporated. 
  6. Fold in the chocolate chunks and dark chocolate chips until they are evenly distributed.
  7. Scoop batter onto parchment lined baking sheets, keeping dough at least 2 inches apart.
  8. Place in oven and bake for 12-15 minutes. (I baked mine for 15).
  9. Remove from oven and let sit for a few minutes before moving to a cooling rack. .

Makes about about 30 cookies. Maybe more if you make 'em small, maybe less if you make 'em big. Recipe adapted from The Sweet Chick