Cabernet and chocolate cookies

16 Dec

It’s Christmas cookie time around here.

We have our family-favourite go-to goodies, but we have been hanging onto a few fancy recipes, like this Napa Valley-inspired one which uses an entire bottle of reduced red wine and combines it with chocolate.

From Janet Webb J. Webb Wine Merchants

1 bottle Cabernet Sauvignon, reduced slowly to a thick syrup

1 cup (250 mL) granulated sugar

1/2 cup (125 mL) unsalted butter

2 eggs

1 1/4 cups (300 mL) all-purpose flour

1/2 (125 mL) cup cocoa

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) salt

1 tsp (5 mL) vanilla

1 cup (250 mL) semi-sweet chocolate cut into 1/4-in. (0.5-cm) cubes

1/2 cup (125 mL) walnuts

Preheat oven to 350 degreesF (175 degreesC).

In an electric mixer, combine all ingredients except chocolate chunks and walnuts. Mix at medium speed for 30 seconds. Scrape sides of bowl and beat on high for three minutes.

Fold in chocolate and walnuts.

Drop by rounded teaspoons onto an ungreased baking sheet and bake at 350 degreesF for about 10 minutes. Time may vary with ovens.

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