Cherry Chocolate Red Wine Cookies are one of my favorite ways to use leftover wine. Not that that’s been a problem lately, but it’s always good to have recipes that call for wine. This one is pretty reliable. Originally from Ashley Berman and published on Food Network.
Cherry Chocolate Red Wine Cookies
3/4 cup all-purpose flour (98 grams)
1/4 cup plus 2 tablespoons natural cocoa powder (30 grams)
1/2 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons unsalted butter (60 grams)
1/4 cup plus 2 tablespoons granulated sugar (72 grams)
1/4 cup plus 2 tablespoons packed brown sugar (80 grams)
2 tablespoons lightly beaten egg
1/2 teaspoon vanilla extract
1/4 cup dry red wine
1 cup bittersweet chocolate chips
1/2 cup dried tart cherries
Preheat oven to 375 degrees F.
Combine flour, cocoa powder, salt and baking soda; set aside.
Beat the butter with an electric mixer until creamy. Add both sugars and beat until well mixed. Beat in the egg, vanilla and wine. By hand, stir in the flour mixture. Fold in the chocolate and cherries.
Scoop up rounded tablespoons of dough and drop, shaping into small mounds, onto an ungreased or parchment lined cookie sheet spacing about 2 inches apart.
Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm. Remove from cookie sheet to cool.