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“Goodness Gracious” Triple Chocolate Cookies with Sea Salt and Guinness Recipe

Staff Writer
Goodness Gracious
Maryse Chevriere

Goodness Gracious

For this cookie, Ashley Swider wanted to do something in the spirit of St. Patrick’s Day, yet have the name reflect her positive vibe that’s carried throughout the company, yesUmay. The result? A salty, rich, and flavorful cookie that has a brownie-like consistency. 

Click here to see the Cooking with Guinness story. 

Deliver Ingredients


For the cookies:

  • 1 ½ cups of butter
  • ¾ cup of dark brown sugar
  • ¾ cup of sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ¾ cup of unsweetened cocoa powder
  • 2 cups of unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups dark chocolate chips
  • 2 cups semi-sweet chocolate chips
  • Sea salt, for sprinkling

For the frosting:

  • 1/3 cup of Guinness Stout
  • 3 ¼ cup of confectioners’ sugar


For the cookies:

Heat oven to 350 degrees. Mix butter with sugars and then add eggs and vanilla. Mix lightly. Add cocoa, flour, baking soda, and kosher salt and mix with an electric mixer for 30 seconds. Add chocolate chips.
Spray baking sheet with baking spray and spoon dough onto baking sheets. Sprinkle sea salt on top. Bake 15-20 minutes, depending on the oven.

For the frosting:

Blend all ingredients until creamy. Let cookies cool and then drizzle with frosting.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.