Wine and chocolate can be an incredible pairing, together competing for immediate attention. Eating these cookies is like eating “fudge, a brownie, and a cookie at the same time” and paired with a cabernet or zinfandel is cause for swooning, and an intense in your face experience.
Saturday evening was reserved for Wine Club and Cabernet Sauvignon was the theme. If you are not familiar with Cabernets they are a full bodied wine with naturally high tannins, which allow this variety to spend time in oak barrels, aging beautifully. This is a wine that goes better with food, it can be overwhelming on its own.
I have sung the praises for wine and chocolate-it can be easily said a tall glass of cold milk or a couple of cookies neatly packed in a lunch box is also reason for swooning.
These are the ultimate chocolate cookies.
Ultimate Double Chocolate Cookies
Makes 36 cookies
Recipe from Allrecipes
1/2 pound semisweet chocolate, chopped
1 cup flour
1/4 cup Dutch process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, at room temperature
3/4 cup packed brown sugar
1/4 cup white sugar
1 teaspoon instant-coffee granules
1 teaspoon vanilla extract
1. Melt chocolate in a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt in a bowl.
2. Beat butter with brown sugar and white sugar in a bowl until light and fluffy. Beat in eggs 1 at a time, then stir in coffee granules and vanilla until well blended. Stir in melted chocolate. Add flour mixture and stir with a wooden spoon until just combined. Cover, and let stand 35 minutes so chocolate can set up.
3. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Drop rounded tablespoons of dough onto prepared sheets, spacing 2-inches apart.
4. Bake until cookie edges are set but centers are stil very soft. 10-12 minutes, then transfer to wire racks to cool completely.