Irish Breakfast Cookies

• 12 ounces Guinness extra stout
• 3 tablespoons barley malt
• 2 3/4 cups white whole wheat flour
• 1 tablespoon espresso powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup butter at room temperature
• 3/4 cup granulated sugar
• 3/4 light brown sugar
• 2 large eggs
• 3 cups mixed dark and milk chocolate chunks/chips
• 1/2 cup chopped hazelnuts, if desired
• 1 tablespoon Irish whiskey, or vanilla extract
• Pinch Celtic salt or other artisan salt flakes, optional

1. Reduce the Guinness and barley malt in a heavy saucepan over medium high heat. Stir the mixture to avoid burning and let it reduce down to @ 1/2 cup of syrup (about 30 minutes). Then let the syrup cool a bit.
2. Sift together the flour, cocoa, espresso powder, baking powder, baking soda, and salt in a bowl.
3. In another bowl cream the butter and sugars until light and fluffy, by hand or machine. Beat in the eggs. Add the whiskey or vanilla. Next add in the flour mixture. Then mix in the beer syrup. Finally stir in the chocolate bits and nuts.
4. Cover with saran wrap and refrigerate overnight.
5. Next day preheat oven to 375. Scoop out 1 oz (or 2 tbl) balls on a parchment lined cookie sheet. Optionally, sprinkle a tiny pinch of salt flakes on top of each ball. Leave at least an inch between cookies. Bake 14-16 minutes. Let cool on the parchment and then transfer to a wire rack.

stout, barley malt, whole wheat flour, espresso powder, baking soda, baking powder, kosher salt, butter, sugar, brown sugar, eggs, milk chocolate, hazelnuts, irish whiskey, celtic salt

Taken from food52.com/recipes/20064-irish-breakfast-cookies (may not work)