So I’ve been craving an Irish Car Bomb lately (drop shot glass full of Bailey’s [some people include whiskey, but I don’t] into a pint glass full of Guinness and chug.) and have had the urge to bake, so I wanted to combine the two and try an Irish Car Bomb cookie. My plan was to make a Guinness-based chocolate chip cookie and sandwich two together with Irish cream filling. There are a few Irish car bomb cupcake recipes out there on teh interwebs, but no cookie recipes like I’ve been looking for.
I started out with this recipe, but I omitted the whiskey, currants, and spices, and I used ½ cup of chocolate chips and ½ cup of white chocolate chips.
Who knew that these cans contain a little plastic ball?
Not me. And I didn’t see a warning on the can, either. I poured out what I needed, drank the rest, and heard something knocking about in there. Concerned it could be a rat skull or something, I hacked the can open and found the ball. Apparently, it helps give the beer a thicker head (hehehehehehe). Read all about the little plastic widget here; pretty neat, right?
So the recipe (again, adapted from this guy’s)…I’m going to share exactly what I did and then tell you what I’ll do differently next time:
1 stick butter
1 cup brown sugar
1½ cups Guinness reduced over heat to ½ cup
1 egg yolk
1 tsp vanilla
2¼ cups oatmeal
1½ cups flour
½ cup semi-sweet chocolate chips
½ cup white chocolate chips
¼ tsp baking soda
¼ tsp salt
4oz semi-sweet baking chocolate
½ cup heavy cream
½ cup Irish Cream liqueur
2 Tbls butter
- Simmer the Guinness over medium to medium-high heat until it’s reduced to about ½ cup and set aside to cool a little.
- Cream the butter and brown sugar together
- Whisk together the reduced cooled Guinness, egg yolk, and vanilla; add it to the butter + sugar and mix until smooth.
- Mix all the dry ingredients together (except for chocolate chips), and mix slowly into the wet ingredients. Fold the chocolate chips into the mixture, then drop 2” balls onto a cookie sheet [I use a baking stone from Pampered Chef, but I’d spray the pan just to make sure]
- Bake for ~15 minutes at 350° then allow to cool on a rack.
- For the ganache, chop up the chocolate and place in a bowl; heat the butter + cream + liqueur in a saucepan until boiling, then pour over the chocolate and let sit for a few minutes. Whisk together until melted chocolate is completely incorporated. Cool the ganache ~30min in the refrigerator so it’s thick and spreadable. Spread on one cookie, then add another to make a drunken cookie sandwich.
What I’d Do Differently
Alllrighty, first off, I knew the cookies would be a little bitter because of the beer, but these were a tad too bitter on their own. I think next time, I might not reduce the Guinness down so much. I’d still reduce it in favor of using it straight from the can, but I think this concentrated it too much. Secondly, when making the cookies, I’d flatten them out a little; the original recipe suggests this, but I’m not good with reading directions. Thirdly…the ganache….HOLY HELL it was strong. I admit, I used an off-brand and didn’t buy Bailey’s, which is probably a huge part of it. Nevertheless, I think I used too much liqueur; next time I might use the ratio of cream:liqueur 2:1 instead of 1:1. Seriously, you feel a little woozy after eating one of these things. I’ve kept them in the refrigerator which cuts down on their overwhelming drunkenness.
Smush these more!
This shiz could spontaneously combust.
If you try this, let me know what changes you’ve made and how it turned out!
Happy early St. Patrick’s Day!!