Dark Chocolate Cabernet Cookies

Dark Chocolate Cabernet Cookies

Wine? Chocolate? Cookies?

What’s not to love!

Yes, that’s right, there is Cabernet sauvignon wine in these cookies! And you really can taste it.

The cookies are very soft — the added liquid from the wine makes them that way. Almost cake-like even…

Dark Chocolate Cabernet Cookies

They’re great with ice cream 😀

Oh, and you have an excuse to sip wine while making these cookies, since, ya know, you will have opened the bottle anyway 😉

Lez go:

Dark Chocolate Cabernet Cookies!
Makes about 4 dozen cookies

Ingredients:

1 1/2 cups flour
3/4 cup unsweetened cocoa powder (I use Hershey’s unsweetened dark chocolate cocoa powder)
1 teaspoon salt
1 teaspoon baking soda
1 stick unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar, lightly packed
1 egg
1 teaspoon pure vanilla extract
1/2 cup Cabernet sauvignon red wine
1 bag (12 oz) semisweet chocolate chips OR dark chocolate chips (I used dark)

Directions:

1. In a medium-sized bowl, whisk together the flour, salt, and baking powder. Then sift the cocoa powder into that same bowl. Whisk all together. Set aside.
2. In a large bowl, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy. Add in the egg and the vanilla extract, beating until well combined. Now, slowly add in the flour mixture with the mixer on a low speed. When only a few flour streaks remain, add in the chocolate chips and finish mixing.
3. Cover the bowl of dough with foil, cling wrap, etc, (anything airtight) and refrigerate for at least 2 hours, or overnight.
4. When you’re ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
5. Using a medium-sized cookie scoop (or tablespoons), scoop out dough onto lined baking sheets, leave about 1-2 inches between each cookie. They WILL spread.
6. Bake in the preheated oven for about 10-12 minutes. Remove from the oven and allow to cool on the baking sheets for a about 2 minutes. Then, transfer the cookies using a spatula onto wire cooling rack.
7. As always, try ’em warm!! When they’re cool, store them in an airtight container for up to a few days – a week. Of course, they’re best right after they’re made (or the day after).

Dark Chocolate Cabernet Cookies

Voila! How can you go wrong when you combined chocolate, wine, and cookies?!

Cheers!

1 comment on “Dark Chocolate Cabernet CookiesAdd yours →

Leave a Reply

Your email address will not be published. Required fields are marked *