Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup good quality cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 stick butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dry red wine, such as burgundy
- 10 ounces dark chocolate, broken into chunks
- 1 cup dried tart cherries
Directions
Preheat oven to 375 degrees F.
Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.
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By heathertwing_60...
Seattle, WA
on May 02, 2010
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These cookies are quite chocolatey and chewy. I was in the mood to try something with dark chocolate and cherries and found this recipe. I loved the idea of having the wine in the batter too, and these do not disappoint! I changed the brown sugar to granulated sugar ratio and used one cup brown sugar with 1/2 cup white sugar because I like the extra moisture from the brown sugar in my cookies. These were a hit with my guy friends, and they go great paired with a red wine for dessert. I made extra batter to keep in the freezer to have on hand next time I need a chocolate fix.
By NHNonni
Seacoast NH
on February 11, 2010
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These are delicious and easy to assemble. I chilled the dough for a few hours (out of necessity. I removed them from the fridge about an hour before baking. The batter was thick - a little cumbersome to dish out. I also discovered that they take quite a bit longer to bake than the recipe states (my oven works fine closer to 15 minutes. It's best to leave them on the baking pan for 5-10 minutes before moving to cooling racks.
By annietrexler04_...
panama city bea...
on January 24, 2010
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I had to use semi sweet chocolate chips in them because that's all I had and they turned out great! I over cook the 1st batch because I had dark coated cookie sheets. So try taking 1 to 2 mins off: Thanks so much!
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