I am always looking for interesting ingredients. This clearly caught my attention. I have to say, I am very skeptical that a teaspoon of beer will make any difference but I didn’t try them without. This recipe has more chocolate chips and cooks for less time than the original.
3 cups flour
1 ½ teaspoons baking soda
½ teaspoon of sea salt
2 cups unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
1 teaspoon Guinness Beer
1 jar of speculoos*
1 cup of cocoa nibs
1 cup of dark chocolate chunks
1. Heat oven to 350 degrees F. Mix flour and baking soda and salt in a bowl with a whisk (I like to do this with my hand.) Set aside.
2. Mix butter and both sugars in electric mixer with the paddle attachment until pale and fluffy, about 3 minutes.
3. Mix in eggs.
4. Mix in Guinness and speculoos.
5. Slowly stir in flour mixture until just combined.
6. With a spatula, fold in cocoa nibs and chocolate.
7. Using a cookie scoop, drop the cookie balls onto baking sheets with parchment paper. Space about 1 ½ inches apart.
8. Bake about 12** minutes, rotating once during cook time. The edges of the cookies should get a little color and then you know they are done. Allow to cool on the cookie sheet for 10-15 minutes then place on wire racks.
* See my notes about this wonderful treat on the recipe for Speculoos Spread Chocolate Chip Cookies.
** The original recipe calls for 20 to 25 minutes. I have no idea how anyone can print a recipe that calls for baking cookies that long at 350 degrees. That would result in charcoal cookies. Don’t over cook you cookies. This is very important.
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