Dark Chocolate Cabernet Cookies
Dark Chocolate Cabernet Cookies is a lacto ovo vegetarian hor d'oeuvre. This recipe makes 24 servings with 275 calories, 4g of protein, and 12g of fat each. For 44 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Spiced Blog requires baking soda, brown sugar, dark chocolate chips, and vanillan extract. From preparation to the plate, this recipe takes about 45 minutes. 65 people were impressed by this recipe. Overall, this recipe earns a rather bad spoonacular score of 20%. Try Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar, Dark Chocolate Dark Brown Sugar Cookies, and Cabernet Cookies for similar recipes.
Servings: 24
Ingredients:
2 tsp baking soda
3/4 cup brown sugar
½ cup Cabernet Sauvignon (or another classic red wine)
1 tsp cornstarch
1.5 cups (10 oz.) dark chocolate chips
2 large eggs
3.5 cups all-purpose flour
1/4 tsp salt
1 cup sugar
1 cup (2 sticks) unsalted butter, softened
3/4 cup unsweetened cocoa powder
1 Tbsp vanilla extract
Equipment:
whisk
bowl
oven
mixing bowl
frying pan
wire rack
Cooking instruction summary:
Preheat oven to 375°F.Using a countertop mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy.In a medium bowl, whisk together the eggs, vanilla and red wine. Add the liquid mixture to the mixing bowl.In a medium bowl, sift together the dry ingredients (flour, cocoa powder, salt, baking soda, and cornstarch) and add to bowl in 2 additions. Mix on low after each addition until combined.Add the chocolate chips and mix on low until all ingredients are well combined.Roll about 2 Tbsp of dough into a ball and place up to 8 cookies on a parchment-lined sheet pan. (Note: This dough is very sticky! Refrigerating the dough for about 30 minutes before forming the cookies will make it a little easier to handle.)Using the heel of your hand, press each ball of dough down slightly. Bake at 375°F for 11-13 minutes or until edges of cookies begin to crack slightly. Transfer cookies to a cooling rack.
Step by step:
1. Preheat oven to 375°F.Using a countertop mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy.In a medium bowl, whisk together the eggs, vanilla and red wine.
2. Add the liquid mixture to the mixing bowl.In a medium bowl, sift together the dry ingredients (flour, cocoa powder, salt, baking soda, and cornstarch) and add to bowl in 2 additions.
3. Mix on low after each addition until combined.
4. Add the chocolate chips and mix on low until all ingredients are well combined.
5. Roll about 2 Tbsp of dough into a ball and place up to 8 cookies on a parchment-lined sheet pan. (Note: This dough is very sticky! Refrigerating the dough for about 30 minutes before forming the cookies will make it a little easier to handle.)Using the heel of your hand, press each ball of dough down slightly.
6. Bake at 375°F for 11-13 minutes or until edges of cookies begin to crack slightly.
7. Transfer cookies to a cooling rack.
Nutrition Information:
covered percent of daily need
