Double Chocolate Cherry Cookies
By: Chef Chow
Published: Friday, June 6, 2014 - 11:26pm

Ingredients




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

Preparation

1 Take a stick of butter out to soften. 2 Preheat the oven to 375 F. 3 In a medium bowl whisk together all your dry ingredients (flour, cocoa powder, salt, baking powder). 4 In a larger bowl, cream together your sugars and the butter that has now softened. 5 Beat it until it resembled fluffy snow. 6 Then add an egg and your vanilla extract. Beat it until smooth. 7 Add 1/2 of the dry mixture and beat until smooth. 8 Add the wine, beat until smooth. 9 Add the rest of the flour, along with the cherries and chocolate chips. 10 Switch to a spoounla and gently fold through until everything is incorporated. Careful of overmixing. 11 Grease a cookie sheet lined with parchment. 12 Using an ice cream scoop, you can get about 8 cookies on a 9X13 inch sheet. 13 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. 14 Let these cool completely before serving. 15 Serve with a tall glass of milk, or better yet, chocolate milk. And as always, Chow!

About

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.