Chocolate Merlot Cookies

Foodgawker has me in its talons. I can’t stop perusing, and this past weekend, I couldn’t stop cooking. When I found a recipe called Double Dark Merlot Cookies, I knew what I had to do…I changed the recipe a bit, simply because I didn’t have dark cocoa powder or chocolate chips, just regular milk chocolate. They turned out wonderfully, as I have been instructed that these cookies are not allowed to leave the house or be shared, and must be made again for the superbowl. Superbowl worthy? That’s a big compliment, considering it’s my favorite holiday! By the way, GO RAVENS!
Anyway, here’s the recipe:

Double Dark Chocolate Merlot Cookies:
{make 2 1/2 dozen cookies}

1-1/2 cups All Purpose Flour
3/4 cups Cocoa Powder
1 teaspoon Kosher Salt
1 teaspoon Baking Soda
1 stick Unsalted Butter, softened
3/4 cup Granulated Sugar
3/4 cup Dark Brown Sugar, packed
1 whole Large Egg
3/4 teaspoon Real Vanilla Extract
1/2 cup Merlot
10 ounces Chocolate Chips

In a medium bowl combine, the flour, cocoa, salt and baking soda. Stir and set aside.

In a large bowl; cream together the sugars and butter until light and fluffy. Add the egg, vanilla and Merlot. Once combined, gradually add in the dry ingredients and mix well after each addition. Fold in chocolate chips and spoon out a rounded tablespoon onto a prepared baking pan, leaving two inches or so in between.

Bake in a preheated 375 degree oven for 8-10 minutes. Let cool slightly before transferring to a wire cooling rack.

This makes a TON of cookies:





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