When life gives you an open bottle of red wine, make cookies
makes 10 cookies | takes 28 minutes
Have some random open bottles of red wine lingering around? Maybe they’re leftovers from a recent party, or maybe you and your partner are just like us and didn’t drink the rest of your second bottle last night. Either way, these chewy, perfectly balanced wine cookies are a great way to put those bottles to good use. Not only will they help you clear out your open wine stash, but they’ll also give you a very tasty and unique treat to enjoy.
Unlike traditional Italian wine cookies like taralli, which are those cookies that look like crunchy little donuts, these cookies get their rich flavor from browned butter, semisweet chocolate chips, and a luscious red wine reduction. And the best part? You can use any dry red wine you have on hand, from a light Pinot Noir to a bold Cabernet Sauvignon. (For the record, we used a Cab here!)
Sure, between browning the butter and reducing the wine it might be a few extra steps compared to your average drop cookie recipe, but trust us, it’s worth it. The result is a decadent, better-than-the-bakery-quality cookie with complex notes of fruit, cocoa and spice in every bite.
You can see how we made the recipe here!
And of course, if you do make these chocolate red wine cookies, don’t forget to tag us on Instagram! Looking through the photos and videos of recipes you all have made is our favorite.
Chocolate Red Wine Cookies
Ingredients
- 1 stick unsalted butter
- 1 cup dry red wine
- 2 1/2 tbsp granulated sugar + 1 tbsp sugar, divided
- 1 2/3 cup all-purpose flour, leveled
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cups light brown sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 4 oz semisweet chocolate chips
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper. Melt the butter in a small saucepan over medium heat. Cooking, stirring often, until the butter foams and becomes golden brown, about 5 minutes. Immediately pour the butter into a large heatproof bowl. Do not rinse the pan!
- In the saucepan used for the butter, add the red wine and 1 tbsp of granulated sugar. Bring to a simmer over high heat, then reduce the heat to medium and simmer, stirring occasionally, until reduced, approximately 15 minutes. Pour the reduced wine into the bowl with the butter and let the mixture cool for 10 minutes.
- In the meantime, whisk the flour, cocoa powder, baking powder and soda, and salt in a medium bowl.
- Whisk the brown sugar and remaining granulated sugar into the butter-wine mixture, then whisk in the eggs and vanilla extract until smooth. Stir in the flour mixture with a spatula until a soft dough forms, then fold in the chocolate chips.
- Use your hands or a 1/4-cup measuring cup to roll the dough into balls and drop onto the prepared baking sheets at least three inches apart.
- Bake for a total of 12-15 minutes, or until the tops of the cookies are lightly cracked. Let cool completely on the baking sheets.
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