Dark Chocolate Cabernet Cookies

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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 ๐Ÿ˜€

Oh, and you have an excuse to sip wine while making these cookies, since, ya know, you will have opened the bottle anyway ๐Ÿ˜‰

Lez go:

Dark Chocolate Cabernet Cookies!
Makes about 4 dozen cookies


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)


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?!


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