Guinness Week: Stout and Chocolate Mousse with Guinness Oatmeal Cookies

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup chocolate chunks dark
• 8 ounces chocolate dark 60% roughly chopped ()
• 2  eggs 
• 0.8 cup flour all-purpose (spooned and leveled)
• 0.3 cup granulated sugar 
• 1 cup porter 
• 1 cup cup heavy whipping cream 
• 1 cup brown sugar light packed
• 2 cups oats 
• 0.3 teaspoon salt 
• 0.3 teaspoon sea salt 
• 0.5 cup sugar 
• 2 sticks butter unsalted at room temperature
• 1 teaspoon vanilla extract 
• 0.8 cup flour whole wheat (spooned and leveled)

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• wire rack
• blender
• double boiler
• hand mixer

Directions

1. Melt chocolate and butter in a double boiler over a low simmer, stirring frequently until melted.
2. Remove from heat and stir in Guinness, vanilla, and salt.
3. Whisk in egg yolks one at a time, until thoroughly combined. Cool 5 minutes.
4. Meanwhile, in an electric mixer fitted with a whisk attachment, whip egg whites on high speed into soft peaks. With mixer running, slowly add sugar, until thick and shiny. Slowly fold 1/3 of egg whites into chocolate mixture, then fold in remainder of egg whites until just incorporated, being careful not to overmix or mousse will lose volume.
5. In an electric mixer fitted with whisk attachment, whip cream on high speed into stiff peaks. Slowly fold into chocolate mixture until completely incorporated. Put into serving bowls; cover and refrigerate for at least 2 hours for flavors to meld.
6. For the cookies, cook Guinness in a small saucepan over medium-high heat until reduced to 1/2 cup. Set aside. Preheat oven to 350 degrees.
7. Place butter and both sugars in an electric mixer fitted with a paddle attachment. On medium-high speed, cream until light and fluffy, 2-3 minutes.
8. Add eggs, reduced Guinness, and vanilla, beat until combined, scraping down the bowl as needed.
9. Add oats, both flours, baking powder, baking soda, and salt until just combined, 15-30 seconds. Stir in chocolate chunks.
10. Scoop 1/2 tablespoon portions of cookie dough onto parchment lined baking sheet, leaving a 1 inch space between each.
11. Bake 6-9 minutes, cookies should look slightly underdone when you remove them from the oven.
12. Let cool on cookie sheet 5 minutes, transfer to wire rack to cool completely. Keep raw cookie dough in refrigerator while baking.