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! This recipe will yield 30 to 32 cookies.

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 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? I was determined to find out.

The end result is a rich chocolate cookie cookie, with crispy edges and a fudgy middle. Sort of like a brownie but in cookie form. 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, the smell alone is delectable and the cookies themselves are incredible.

Prepare to fall in love.

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

• unbleached all-purpose flour – Adds structure and is the base of the cookie dough.
• special dark cocoa powder – Lends a rich deep chocolaty flavor.
• kosher salt – Use either sea salt or pink himalayan.
• baking soda – Creates a gas while baking which helps the cookies rise.
• unsalted butter (softened/room temperature) – Lends richness, tenderness and structure to cookies.
• granulated sugar (white) – Also lends sweetness but will give the cookies a crispy edge.
• dark brown sugar – Adds sweetness and gives the cookies a chewy texture.
• egg – Adds sweetness and gives the cookies a chewy texture.
• pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
• merlot – Use a merlot you enjoy sipping. I used Bonterra which is made with organic grapes. (not sponsored)
• bittersweet chocolate chips – Use chocolate chips that are 60 to 65% cacao.

Preheat your oven to 350°F (or 180°C).

In a mesh strainer set over a medium bowl, measure and add in the 1-1/2 cups unbleached all-purpose flour. Then add in the 3/4 cup dark cocoa powder, 1 teaspoon both kosher salt and baking soda.

Sift and then set aside.

In bowl of your stand mixer, fitted with the paddle attachment, measure and add 3/4 cup both granulated and dark brown sugars and 1/2 cup (1 stick) softened unsalted butter.

Mix on medium-low speed for 3 to 4 minutes.

Crack and add in 1 large egg.

Then add 1 teaspoon of real vanilla extract.

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

Mix until combined. Again, not so pretty ehh? Don’t worry, trust the process.

Working in batches, add a little of the dry ingredients into the wet and mix well, scraping down the sides as you go.

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.😉

Lastly, add in 9 ounces of dark chocolate chips. I used the Nu brand of 65% cacao.

Mix on low speed until the chocolate chips are incorporated.

Using 1-1/2 tablespoon scoop to measure, drop rounded spoonfuls of the dark chocolate merlot cookie batter on to a silicone mat lined pan. Place them about two inches apart from one another, and slide the cookie sheet onto the middle rack of your preheated oven.

Bake for 8 to 10 minutes or until the edges are crisp.

HOW TO GET PERFECTLY SHAPED COOKIES?

If perfect circular cookies is what you’re after, this is a trick, or should I say hack, that I only recently leaned. Once you’ve removed the pan of cookies from the oven, working quickly, use a wide mouth drinking glass and place it over a misshapen cookie and swirl the glass (keeping it flush with the pan). The edge of the cookie will smooth out and in turn, you’ll have a perfectly circular cookie. Repeat with the rest of the cookies. If you need a visual, click here and scroll down a bit.

Allow the cookies to cool on the pan for about 5 minutes before using a spatula to transfer them to a wire rack to finish cooling.

Valentine’s Day is coming up, so make these incredible and decadent cookies for your girlfriend, boyfriend, best friend or husband… no matter the reason, just make these double dark chocolate merlot cookies, you’ll be so glad you did!

HOW TO STORE Double Dark Chocolate Merlot COOKIES:

Once the cookies have completely cooled, store them in an air-tight container for up to a week.

HOW TO FREEZE Double Dark Chocolate Merlot COOKIES:

Portion out the dough and freeze the raw dough as is, placing them closed together on a lined baking sheet. Place into your freezer and freeze until frozen solid. Transfer to a freezer safe container or baggie and store up to 2 months. Bake desired amount of cookies following the recipe instructions. There’s no need to thaw before baking.

FOR MORE COOKIE RECIPES CLICK HERE.

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: 32 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
• 1 teaspoon real vanilla extract
• 1/2 cup merlot
• 9 ounces chocolate chips, one that is 60 to 65% cacao

Instructions 

• Preheat your oven to 350°F (or 180°C).
• In a mesh strainer set over a medium bowl, measure and add in the flour, dark cocoa powder, kosher salt and baking soda. Sift and then set aside.
• In bowl of your stand mixer, fitted with the paddle attachment, measure and add both sugars and the softened butter. Mix on medium-low speed for 3 to 4 minutes. Next add in the egg, vanilla extract and wine. Mix until combined.
• Gradually add in a little of the dry ingredients into the wet and mix well, scraping down the sides as you go. Mixing until just combined. Lastly, add in the dark chocolate chips and mix on low-speed until incorpoorated.
• Using 1-1/2 tablespoon scoop to measure, drop rounded spoonfuls of the dark chocolate merlot cookie batter on to a silicone mat lined pan. Place them about 2-inches apart from one another, and slide the cookie sheet onto the middle rack of your preheated oven. Bake for 8 to 10 minutes or until the edges are crisp.
• Allow the cookies to cool on the pan for about 5 minutes before using a spatula to transfer them to a wire rack to finish cooling.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1cookie, Calories: 135kcal, Carbohydrates: 21g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 13mg, Sodium: 134mg, Potassium: 75mg, Fiber: 1g, Sugar: 14g, Vitamin A: 97IU, Calcium: 16mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American

This recipe was originally posted on January 13, 2012 and has been updated with clear and concise instructions, new photography and helpful information.