Stout Chocolate Chip Cookies
Posted On 4 October 2026
Saw stout cake on the Great British Baking Show, looked around and found this. Improved it.
Stout Chocolate Chip Cookies
Soft chocolate chip cookies with stout — like Guinness — as a key ingredient.
Servings: 36 cookies
Ingredients
- 180 grams all purpose flour (1½ cups)
- 25 grams cocoa powder (¼ cup)
- 7 grams Dutch process cocoa powder (1 tablespoon)
- 4 grams sea salt (½ teaspoon)
- 3 grams baking soda (½ teaspoon)
- 6 grams baking powder (1½ teaspoons)
- 340 grams chocolate chips (12 ounces)
- 113 grams unsalted butter, softened
- 100 grams brown sugar (½ cup)
- 50 grams granulated sugar (¼ cup)
- 21 grams molasses (1 tablespoon)
- 3 grams vanilla extract (½ teaspoon)
- 150-180 grams stout, like Guinness (5-6 ounces)
- finishing salt
Instructions
- In a bowl combine the flour (180g), cocoa powder (25g), Dutch process cocoa powder (7g), salt (4g), baking soda (3g), baking powder (6g), and chocolate chips (340g) and whisk together.
- In the bowl of a stand mixer combine the softened butter (113g), brown sugar (100g), and granulated sugar (50g) and mix on medium until whipped and fluffy.
- Add the molasses (21g), vanilla (3g), and egg and combine.
- Alternating and with the stand mixer on low-ish, add the flour mixture and the stout until all the flour mixture is added and most of the stout. (I added the full amount, and it worked, but it was a very loose dough.) If the consistency seems right, stop adding stout.
- Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate for 1-2 hours.
- Heat oven to 350℉ / 175℃.
- Line a half-sheet pan with parchment paper. Using a 1-tablespoon scoop, scoop out 10-12 cookies per pan, keeping some separation as these will spread.
- Bake for 15-17 minutes, turning half way through.
- Remove from oven and remove to wire rack and sprinkle with a pinch of finishing salt.