Double Chocolate Cherry Cookies
1 1/2 cups all-purpose flour
3/4 cup dutch-processed cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 stick butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup dry red wine, such as cabernet sauvignon
1 2/3 cup (10 oz) chocolate, bars or chips
1 cup dried cherries
Take a stick of butter out to soften.
Preheat the oven to 375 F.
In a medium bowl whisk together all your dry ingredients (flour, cocoa powder, salt, baking powder).
In a larger bowl, cream together your sugars and the butter that has now softened.
Beat it until it resembled fluffy snow.
Then add an egg and your vanilla extract. Beat it until smooth.
Add 1/2 of the dry mixture and beat until smooth.
Add the wine, beat until smooth.
Add the rest of the flour, along with the cherries and chocolate chips.
Switch to a spoounla and gently fold through until everything is incorporated. Careful of overmixing.
Grease a cookie sheet lined with parchment.
Using an ice cream scoop, you can get about 8 cookies on a 9X13 inch sheet.
These will expand in the oven so lay an inch apart. Bake for 8-10 minutes, or until the tops look dry, but soft, and the edges are firm.
Let these cool completely before serving.
Serve with a tall glass of milk, or better yet, chocolate milk. And as always, Chow!
These are "The Best Chocolate Cookies I Have Ever Had"! And I've had a fair share of cookies in my days. These cookies have the chewy, the chocolate-y, the salty, the sweet, the acidic, the fruity all in a handheld package. Did I mention there is a little cabernet in this, no wonder it taste good.
Friday, June 6, 2014 - 11:26pm