These Red Wine–Chocolate Cookies Are a Girls' Night Dream Come True
Red wine and dark chocolate don't need a hard sell, but we're happy to bring you even more hedonistic joy: The dark chocolate (go for at least 70 percent cacao) has loads of healthful flavonols, the wine contains reversatrol-a serious antioxidant. And you'll get a wide range of health-boosting phytonutrients when you enjoy them together, says Angela Onsgard, R.D.N., a nutritionist at Miraval Resort & Spa in Tucson, Arizona. (FYI, a daily glass of red may benefit your brain age.) These delicious cookies merge the two beautifully. (Ditto for this red wine hot chocolate.)
Red Wine–Chocolate Cookies
Makes: 40 cookies
Active time: 15 minutes
Total time: 35 minutes
- 1/2 cup whole-wheat flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons grapeseed oil
- 2 tablespoons honey
- 1 large egg white
- 1 cup sugar
- 1 cup plus 2 tablespoons red wine
- 1 cup dark chocolate chunks
- 8 oz cream cheese, softened
Preheat oven to 350°F. In a large bowl, whisk together the flour, cocoa, baking powder, and salt.
In a medium bowl, whisk together oil, honey, egg white, 3/4 cup sugar, and 2 tablespoons red wine until smooth (save the rest of the sugar and wine for step 4). Add to dry mixture and stir until the dough comes together. Fold in the chocolate chunks.
Place 1-1/2-teaspoon rounds of dough, 2 inches apart, onto a parchment-lined baking sheet. Bake until set and dry on top, about 10 minutes, rotating the pan halfway through. Set aside to cool.
Meanwhile, in a small saucepan over medium heat, bring remaining 1/4 cup sugar and 1 cup wine to a boil, stirring until the sugar dissolves. Cook until syrupy and reduced, about 7 minutes. Let cool to room temperature, stirring occasionally.
With an electric mixer, beat the cream cheese until fluffy and smooth. Slowly stream in the wine syrup until incorporated and smooth, scraping the bowl as needed. Transfer frosting to a resealable plastic bag or a piping bag fitted with a tip, then pipe frosting on top of cookies.
Nutrition facts per cookie: 86 calories, 5g fat (2.2g saturated), 10g carbs, 1g protein, 1g fiber, 33mg sodium
I have to agree with Anonymous (the earliest posting) - I'm an experienced baker, and while I used avocado oil instead of grapeseed, it resulted in a batter versus a dough. I poured the batter into an 8"x8" pan, so the baked product looked more like a thin pan of brownies. I even had added about 2 Tbsp of whole wheat flour in an attempt to thicken it up before adding the chocolate bits, to no avail. Had to bake it for at least 22 minutes. Was this tested before publishing?Read More
Just made these cookies. They’d are excellent., however, this recipe does not make 40 cookies. I ended up with about 28 cookies and that was really scraping th bowl. I used a 1 1/2 tsp measure as recipe states.Read More
My wife receives this magazine and passed this recipe on to me. I am an avid amateur baker, and have baked literally hundreds of batches of cookies over the past few decades. I could not find grapeseed oil locally, so substituted canola oil. I have never commented on an internet recipe site before, but these cookies are so special I felt compelled to offer these thoughts. The cookies are superb, one of the very best cookies I have ever made. The cream cheese frosting by itself is blah, but, when paired with the cookie, is spectacular. This is a unique and wonderful recipe, and I tip my hat to its creator.Read More
I made these Red Wine-Chocolate Cookies today. I think there may be a typo. I've never seen a recipe with whole wheat flour that didn't also have some all-purpose flour as well. I forged ahead, making them exactly as the recipe directed. (NOTE: First clue that this wouldn't go well is the lack of a photo of a finished product) The dough wasn't dough at all but a somewhat runny glop. Still, I got them into the oven before they spread out too much. After 10 minutes, they were still quite wet looking, so I left them in an additonal 2 minutes. I took them out to cool, after the usual 2 minutes of cooling, I removed one from the pan and realized that the middle of the bottoms were still wet. I put them back in the oven 5 minutes more. After cooling thoroughly, I removed them from the pan to a cooling rack. They were very fragile, but I thought they just needed to cool completely. End result is they are shiny on the bottom like candy, thin, gooey in the very center and they stick to our teeth like old jellybeans. I really think they just need another 1/4 cup or so of flour. Did your test kitchen have issues with this recipe or did a line get left off the recipe? They taste great, but I really can't serve them. I didn't get as far as the cream cheese/wine topping. I'm not going to invest any more time into these cookies.Read More