Double Dark Chocolate Merlot Cookies

These double dark chocolate merlot cookies combine the best of both worlds: wine and chocolate, in one soft chewy CHOCOLATY cookie!

Dark chocolate merlot cookies! I’m so excited for you to make these cookies.

The other night, while I was editing photos and sipping on a glass of wine, as I reached for my dark chocolate Chocolove bar that I keep under my computer monitor just for this very reason, and I had an idea. What would it taste like to have a dark chocolate cookie spiked with wine? Could it be done? Of course it could be done… there are stout cakes out there for crying out loud! Why couldn’t I make a cookie?

You should totally smell these while they bake, and even better yet, you should taste them! Absolutely unbelievably delicious! I’m not usually a fan of a cookie straight out of the oven, in fact I’ve always loved them the next day with the chocolate chips are hardened a little. But I couldn’t help myself! It must have been breathing in all that chocolate-wine aroma may have gotten me a little buzzed! I kid, but in all honesty the final baked cookie, you won’t so much taste the wine, it’s sort of like how coffee accentuates chocolate, well so does the wine. It kind of makes it “pop” so to speak.

To make These Double Dark Chocolate Merlot Cookies You Will Need:

• unbleached all-purpose flour
• special dark cocoa powder
• kosher salt
• baking soda
• unsalted butter, softened
• granulated sugar
• dark brown sugar, packed
• a large egg
• pure vanilla extract
• 1/2 cup merlot
• 10 ounces (or one bag) Ghirardelli 60% cacao bittersweet chocolate chips

I started out with a base cookie recipe, and modified it a tad… and *poof* these cookies were born. Like magic.

In a medium bowl, throw in the 1-1/2 cups unbleached all-purpose flour.

Then add in the 3/4 cup dark cocoa powder.

Measure and add 1 teaspoon both kosher salt and baking soda.

Stir to combine and then set aside.

In a large bowl, add 3/4 cup both granulated and dark brown sugars and 1 stick unsalted butter. I really was feeling lazy so I pulled out my hand mixer instead of the Kitchen Aid. I always regret it because the hand mixer takes double the time and my wimpy old hands can only tolerate it for so long before they want to give up.

Luckily before I gave up the batter was light and fluffy. PHEW!

Crack in 1 whole large egg.

3/4 a teaspoon of real vanilla extract.

And then pour in a 1/2 cup of Merlot.

Eeee! I was soooo excited about this part.

Mix until combined. Again, not so pretty ehh? Don’t worry… keep’a scrollin’.

Working in batches, add a little of the dry ingredients into the wet and mix well {scraping down the sides} as you go. A waft of wine and chocolate should be smacking you in the face right.about.now.

It’s going to thicken…

…and darken tremendously as you add more of the dry ingredients.

Remember this is grown up batter, so only grown-ups can lick the beaters. (you’re welcome) 🙂

Toss in the dark chocolate chips. I like the Ghirardelli chocolate chips, mainly because they are flatter than traditional chips, and they melt bea-u-tifully!

Mix until the chocolate chips are incorporated.

Using a tablespoon to measure…

Drop rounded spoonfuls of the dark chocolate merlot cookie batter on to a silicone mat lined pan two inches apart from one another, and slide the cookie sheet into a prepared 375° oven for 8-10 minutes.

Do not adjust your screens… the dark chocolate merlot cookies are actually this color!

Valentine’s Day is coming up, so make them for your girlfriend, boyfriend, best friend or husband… whichever the reason, just make these double dark chocolate merlot cookies… you’ll be so glad!

These cookies are so soft and chewy!

They’re my new favorite cookie!

My best friend and I threw down a few with some wine and it only made the cookies even more delicious. Who knew it was even possible?

Enjoy! And if you give this Dark Chocolate Merlot Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 30 cookies

Double Dark Chocolate Merlot Cookies

These double dark chocolate merlot cookies combine the best of both worlds; wine and chocolate, in one soft chewy chocolaty cookie!

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Ingredients

• 1½ cups unbleached all-purpose flour
• 3/4 cups special dark cocoa powder
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar, packed
• 1 large egg
• 3/4 teaspoon real vanilla extract
• 1/2 cup merlot
• 10 ounces chocolate chips, like Ghirardelli 60% cacao bittersweet

Instructions 

• Preheat your oven to 375°.
• In a mixing bowl combine, the flour, cocoa, salt and baking soda. Whisk and set aside.
• Then into the bowl of your stand mixer, cream together the sugars and butter until light and fluffy.
• Add in the egg, vanilla and Merlot. Once combined, gradually add in the dry ingredients and mix well after each addition.
• Fold in chocolate chips by hanb and spoon out a rounded tablespoon onto a prepared baking pan, leaving two inches or so in between.
• Bake in a preheated oven for 8-10 minutes. Let cool slightly before transferring to a wire cooling rack.

Serving: 1cookie, Calories: 124kcal, Carbohydrates: 20g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 147mg, Potassium: 55mg, Fiber: 1g, Sugar: 13g, Vitamin A: 104IU, Calcium: 11mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American