Triple Chocolate Cabernet Cookies

Yes I did.

I saw the recipe for these innocently pinned on the Pinterest board of  How Sweet It Is.  If you don’t read her blog, you should.  If you aren’t into recipes like her buffalo chicken soup or cinnamon sugar focaccia sticks, I’m not sure you & I can be friends.

She pinned this recipe from Simply Scratch.   Click the link for the original recipe (Double Chocolate Merlot Cookies).  The post is poetic and the photos are even better.

When I saw the name of the cookies, I blurted out some expletive(s) out of delighted shock at first, and then out of insane anticipation and wonderment (true story). Poor Mr. FSL.

I’m not going to go into too much introduction, because the name says it all.  These cookies are the best of both worlds.  Indulgence at its best.  Red wine & suuuuper dark chocolate.  At the same time.  I didn’t follow the recipe to a tee, I used what I had available and ended up with some of the most delicious cookies I’ve ever eaten. The alcohol taste cooks off leaving the intense chocolate with a rich complexity. Yummm.

Here’s what I did

In a medium bowl combine, the flour, cocoa, salt and baking soda. Stir and set aside.

 

This extra dark cocoa powder is my new favorite ingredient in all things chocolate.  How I didn’t ever hear about this stuff before now is beyond me  (Why didn’t you guys tell me?!?!).

 

 

In a large bowl; cream together the sugars and butter until light and fluffy. Add the egg, vanilla and Cabernet.  Mix it up with a spatula first, then with a hand mixer.

Once combined, gradually add in the dry ingredients and mix well after each addition. 

Here’s where it got a little sketchy for me.  Apparently, I was very excited about the idea of wine and chocolate cookies. So excited, in fact, that as I was skipping around my kitchen in my monogrammed skirted apron (no lie).  Like any good chef, I had to test the wine before I put it in my food.  So, I had 2 glasses just to be on the safe side 😉 .

In my big kid wonderland state of mind, I didn’t realize that I’ve been sampling the dark chocolate chips.  Hmm, I seemed to have gobbled up almost 2 ounces (or 1/5 ) of the bag. So, I scoured our avalanche of a baking cabinet, and dug up semi-sweet chips.  That’ll do. Fold in the chocolate chips.

 

Stir, and eat some batter.  The batter is almost better that the finished product.  Try not to eat it all.  Drop the dough on a parchment lined baking sheet, then pop into the oven.

Take them out after about 8 minutes.

Eat these babies hot and preferably with a glass of vino.

This recipe is a perfect date night in.  Valentine’s Day is right around the corner kiddos.

 

 

Triple Dark Chocolate Cabernet Cookies:
{make 2 1/2 dozen cookies}

ingredients:
1-1/4 cups All Purpose Flour
3/4 cups Special Dark Cocoa Powder
1 teaspoon Kosher Salt
1 teaspoon Baking Soda
1 stick Unsalted Butter, softened
3/4 cup Granulated Sugar
3/4 cup Light Brown Sugar, packed
1 whole Large Egg
3/4 teaspoon Vanilla Extract
1/2 cup Cabernet
8 ounces  Ghirardelli 60% Cacao Bittersweet Chocolate Chips

1/4 cup Semi-Sweet Chocolate Chips

preparation:
In a medium bowl combine, the flour, cocoa, salt and baking soda. Stir and set aside.

In a large bowl; cream together the sugars and butter until light and fluffy. Add the egg, vanilla and Merlot. Once combined, gradually add in the dry ingredients and mix well after each addition. Fold in chocolate chips and spoon out a rounded tablespoon onto a prepared baking pan, leaving two inches or so in between.

Bake in a preheated 375 degree oven for 8-10 minutes. Let cool slightly before transferring to a wire cooling rack.