These Dark Chocolate Cabernet Cookies feature a deep, chocolate flavor with a noticeable hint of red wine.
So just the other day, my wife and I were talking about how well dark chocolate pairs with red wine. And then I got to thinking…what if I made a cookie that included dark chocolate and red wine? Red wine in a cookie? Is that even possible? Well, the answer is absolutely! And the result was an amazing cookie with a wonderful chocolate flavor and a hint of red wine. (I used a Cabernet Sauvignon, but you could use almost any red wine that you happen to have open. And if you don’t have any red wine open, then go open a bottle!) With Valentine’s Day just around the corner, these cookies are certainly a fun option. After all, they combine chocolate and wine into one delicious bite!
When I went into the kitchen to make these cookies, I’ll be honest that I had no clue whether this idea would even work. In fact, I gave myself about a 1 in 2 chance. I started with my basic chocolate cookie recipe and went from there. I knew the dark chocolate chips wouldn’t create a problem…but what about adding 1/2 cup of liquid to a cookie recipe? Cookie dough usually doesn’t call for much liquid, so I decided to increase the flour slightly. I figured the additional flour along with the cocoa powder would help absorb the additional liquid. Hmm, that sort-of worked. The finished dough looked like cookie dough…but it was incredibly sticky. I reduced my chances of success to 1 in 3.
I actually had two pans of cookies made and ready for the oven when I pulled an audible and put it all back in the bowl. The dough needed more flour. After the extra flour, it was still a very sticky dough, but I decided to go with it. Chances of success remained at 1 in 3 at this point. Once baked, these cookies looked amazing! They held their shape well and puffed up beautifully, and their texture was almost brownie-like. Chances of success up to 1 in 2 now. The only remaining question was how would they taste?
I’m happy to report that after tasting the cookies, the success rate went up to 1 in 1! These Dark Chocolate Cabernet Cookies started with a noticeable hint of red wine before the dark chocolate kicked in. And I didn’t find the dark chocolate to be overwhelming. (I used dark chocolate baking chips but regular cocoa powder.) I will warn you that the cookie dough is sticky…so sticky that you might think you did something wrong. It’ll be like trying to form balls of dough with a brownie batter. Just go with it. The result is well worth it!
Did you make these Dark Chocolate Cabernet Cookies at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Dark Chocolate Cabernet Cookies
- 1 cup unsalted butter, softened
- 1 cup sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- ½ cup Cabernet Sauvignon wine
- 3½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ tsp salt
- 2 tsp baking soda
- 1 tsp cornstarch
- 1½ cups dark chocolate chips
- Preheat oven to 375°F.
- Using a countertop mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy.
- In a medium bowl, whisk together the eggs, vanilla and red wine. Add the liquid mixture to the mixing bowl.
- In a medium bowl, sift together the dry ingredients (flour, cocoa powder, salt, baking soda, and cornstarch) and add to bowl in 2 additions. Mix on low after each addition until combined.
- Add the chocolate chips and mix on low until all ingredients are well combined.
- Roll about 2 Tbsp of dough into a ball and place up to 8 cookies on a parchment-lined sheet pan. (Note: This dough is very sticky! Refrigerating the dough for about 30 minutes before forming the cookies will make it a little easier to handle.)
- Using the heel of your hand, press each ball of dough down slightly. Bake at 375°F for 11-13 minutes or until edges of cookies begin to crack slightly. Transfer cookies to a cooling rack.