Double Chocolate Cabernet Cherry Cookies Recipes

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat sugar, butter, milk, almond extract and egg with electric mixer on medium speed until smooth. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center and surface is no longer shiny. Immediately remove from cookie sheet; place on cooling rack.

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.

DOUBLE CHOCOLATE CABERNET CHERRY COOKIES

Steps:

• Preheat oven to 375.
• In a small bowl soak cranberries in wine for 5-10 minutes.
• In a large bowl, cream sugars and Smart Balance.
• Add egg and vanilla; beat well.
• Make a well in the center of the bowl and combine dry ingredients, then incorporate into sugar mixture.
• Fold in chocolate and cranberries.
• Drop in even tablespoons onto a greased cookie sheet.
• Bake 8-10 minutes then cool.

CABERNET AND CHERRY CHOCOLATE DROP COOKIES

Steps:

• marinate about 30 minutes. Drain cherries (and drink the wine...). In In a small bowl place the cherries and wine. Microwave 45 seconds and then let sit and another bowl melt the baking bar in a small bowl by microwaving it about 45 seconds and stirring. If chocolate is still lumpy, then microwave again for about 10-15 seconds, then stir. If still lumpy, repeat until smooth. Let chocolate sit to cool to room temperature. In a large bowl cream together the chocolate, oil and sugar. One at a time, beat in the eggs and then add in the vanilla extract. In another bowl mix together the baking powder, flour and the salt. Add the creamed chocolate mixture to the dry ingredients and mix all together. Fold in the drained "cabernet cherries," the chocolate chips and the pecan pieces. Roll the dough into 1" balls and then roll these lightly into powdered sugar to coat all sides. (If dough is too sticky to roll easily, refrigerate it about 30 minutes to an hour.) Place on cookie sheet, spacing cookies 2 inches apart. Bake at 350 degrees for 10 to 12 minutes.

DOUBLE CHOCOLATE-CHERRY COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
• Beat sugar and butter in a large bowl until smooth and creamy. Add eggs, one at a time, beating well after each addition and scraping the sides of the bowl as needed. Beat in milk and vanilla.
• Gradually add flour mixture and stir until dough is just combined. Fold in white chocolate chips and cherries. Scoop about 1/4 cup dough per cookie 3 inches apart onto cookie sheets.
• Bake in the preheated oven until the edges of cookies are set and the tops lose their sheen, 13 to 15 minutes. Cool on the cookie sheets briefly before removing to wire racks to cool completely.

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 350°F.
• In a large bowl, beat sugar, butter, milk, almond extract, and egg with an electric mixer until smooth.
• Stir in remaining ingredients.
• Drop by rounded tablespoons about 2 inches apart on ungreased cookie sheets.
• Bake 10-12 minutes or until no longer shiny.
• Immediately remove from cookie sheet and place on cooling rack.