Oh yeah, you read that right.
Additional red wine optional.
Sometimes I feel like it’s important to splurge and have a delicious and sugary, buttery, chocolatey treat to bring up my spirits a bit. And I learned that it’s an excellent idea to immediately freeze half the cookies right away, for easy defrosting when an emergency red wine chocolate cookie is needed.
Because sometimes you need a cookie STAT. PRONTO.
You also may need to hide baked goods from your husband on occasion, because he already ate almost all the peanut butter banana muffins you made yesterday, and he wolfed down six cookies (and possibly more) since they were removed from the oven.
The “you” in this instance may or may not be me. The “he”, however, is definitely Fritz.
Chocolate and Red Wine Cookies (recipe adapted slightly from keepitsimplefoods.com)
- 1 stick unsalted butter
- 3/4 C brown sugar
- 3/4 C sugar
- 1 egg
- 1 t vanilla
- 1/2 C red wine (I used a cinnamon-y red table wine “glogg”–perfect match for chocolate)
- 1 1/2 C flour
- 3/4 C unsweetened Dutch cocoa powder
- 1 t salt
- 1 t baking soda
- 1/2 C semi-sweet chocolate chips (mine happened to be mini)
Preheat the oven to 375 degrees and line two baking sheets with parchment paper or a nonstick baking mat.
Cream the butter and sugars together in a mixing bowl until light and fluffy, then mix in the egg, vanilla, and red wine. You might find it necessary to taste the red wine first–I sure did.
If you are a careful and conscientious baker, combine the remaining dry ingredients (flour, salt, cocoa powder, and baking soda) in a small bowl, the sift into the wet ingredients. I’m not ashamed to admit that I just dumped the dry ingredients right in (though I do try to mix the baking soda into the flour as I mix it into the wet ingredients–there’s nothing worse than getting a mouthful of unmixed baking soda in a delicious cookie).
Less careful mixing=cookies in my mouth faster.
Remember? I said cookies, pronto!
Side note: when I was out grocery shopping today, I remembered that I was almost out of cocoa powder, so I grabbed another tin. Once I got home, I realized that this is the THIRD time I “remembered” that we were out of cocoa powder and we actually have three (unopened) containers.
I am losing my mind.
Mix the dough until just combined, then add the chocolate chips.
Scoop small spoonfuls (I use a tablespoon to make small cookies) onto the baking sheets. Leave a bit of room for them to spread, but don’t go too crazy. I ended up needing to use two and a half sheets.
Bake for 8 minutes, then remove and let the cookies cool right on the cookie sheets for a few minutes.
IMPORTANT: cookies almost always look underbaked when they are removed from the oven. This is okay–they will continue to cook and firm up as they cool.
I was really surprised at how much you could taste the red wine. It’s not overwhelming, but it was definitely identifiable and added a nice tangy flavor. Pretty gosh darn good in the raw dough, too.
(I don’t suggest eating raw cookie dough with eggs in it. Do what I say and not what I do).
And of course, these were delicious served with milk (Fritz’s choice) or a small glass of wine (um…do I really need to say?).
I was working on my last project for school today, and recruited Fritz to take some pictures of me doing some simple yoga poses to include in the presentation. Here’s how some of them came out (and this is before I ate 16 cookies):
And of course, no activity would be complete without Henry horning his way in.
This cat was born to do yoga.