Red wine and chocolate can combine to create a decadent treat that is rich, fudgy, and as full-bodied as a cookie can be.
It’s not often that I have leftover wine (Corks are for quitters, right?), but sometimes after a party, I find myself with several opened bottles that can’t be finished within the recommended five days. Since the wine is reduced, you can use any type of dry red wine you have on hand, including the cheap stuff—or even mix a few varieties to use up your almost-empties. The cookies end up with a bold red-wine flavor and a super-satisfying chewy texture!
Leftover Red Wine Cookies
Serving Size – Makes 18 large cookies
Ingredients
2 sticks unsalted butter
2 cups dry red wine, any variety
1/3 cup plus two tablespoons granulated sugar, divided
3¼ cups spooned and leveled all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1½ cups packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
8 ounces semisweet chocolate, roughly chopped
Let's get cooking!
On medium heat melt the butter in a small saucepan over medium heat, stirring often, until the butter foams. When the butter darkens slightly in color and becomes very fragrant about 4–6 minutes, transfer the butter to a large heatproof bowl. Do not wash the pan.
Add the red wine and two tablespoons of granulated sugar to the saucepan used for the butter. Simmer, stirring occasionally, on medium heat until reduced to about 1/3 cup, approximately 16–18 minutes.
Pour the reduced wine into the bowl with the butter and let the mixture cool for 15 minutes. Preheat the oven to 350°F and set two racks at the upper-middle and lower-middle positions. Line up to three baking sheets with parchment paper.
In a separate, medium-sized bowl whisk the flour, cocoa powder, baking powder, baking soda, and salt.
Add the brown sugar and remaining 1/3 cup of granulated sugar to the butter-wine mixture, and then whisk in the eggs and vanilla extract until smooth. Slowly stir in the flour mixture until a soft dough forms, then stir in the chopped chocolate.
Use your hands to roll the dough into 1/4 cup-sized balls and drop them onto greased baking sheets at least three inches apart.
Bake for a total of 11 to 14 minutes, or until the tops of the cookies are lightly cracked and then bake the remaining cookies.
Store in an airtight container and enjoy for up to a week!