Chocolate Red Wine Cookies
Decadent, better-than-the-bakery red wine chocolate chip cookies with complex notes of fruit, cocoa and spice in every bite
Servings: 10 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.
Notes
Store these in airtight container for up to one week!