Do I have a recipe for you today friends! Not to toot my own horn, but these are the best cookies I’ve ever made. They are bakery soft, decadently rich with a subtle hint of fruity sweetness. Now, most chocolate chunk cookies don’t have a fruity sweetness so I bet you’re really confused. Don’t worry, I’ll explain. Why these cookies are so incredible lies in one very special ingredient, dessert wine! Instead of pairing wine with chocolate after the fact, I married them in the batter. Friends, I’d like you to meet the best dessert to hail from my kitchen, dessert wine dark chocolate chunk cookies.
I seriously can not get over how much I love these cookies. Chewy and chocolatey, what more could you want?
The dessert wine I used is a very special kind. The winery I work at, Lost Creek , makes a German style iced wine out of Vidal Blanc grapes called Late Harvest Alyce . The grapes are left on the vine the longest and then are frozen. Not only is this a sweet wine, it has these wonderful flavors of pineapple and pear, which make it such a perfect compliment to chocolate. In the tasting room, we ask guests to sip a glass of this, eat a Hershey’s kiss, and then sip the wine again. The flavor components of the wine completely change once its paired with chocolate. This makes the wine a wonderful pair to such a dark chocolate, chunky cookie.
Now, for those folks who have had this wine know it is quite sweet, so you really don’t need a whole lot of it in the cookie. You get a very subtle hint of wine, but it is not overpowering or very apparent. I did this for one big reason. The cookie on its own is incredible, but once you pair it with the same dessert wine, the flavor is out of this world. Like I advise the guests at the winery, take a bite of the cookie, sip the wine and then take another bite. After you’ve sipped the wine, you’ll really notice the pear, pineapple and sweet wine flavor in the cookie. It’s subtle but after a sip, you’ll really notice it!
As you’ll soon see in the ingredients, these aren’t skinny. Or low-fat, low-carb or low-calorie. Sometimes you just gotta eat a full-fat cookie. But don’t worry, I have two more skinny sweets for Santa lined up this weekend! Just fair warning, give them away as soon as you make them or you may end up eating 15 of them. Not that that happened to me or anything.
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields about 2 dozen. Recipe inspired by How Sweet Eats.
Prep time: >10 minutes
Cook time: About 10 minutes
1 cup butter, softened
1 cup white sugar
1/4 cup + 1 tablespoon brown sugar
3 tablespoons Dessert wine
1 teaspoon vanilla
2 1/4 cups all purpose flour
1/2 cup + 1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
Dash of salt
1/2 cup white chocolate chunks
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees F. Lightly grease a cookie sheet with nonstick cooking spray and set aside. Whisk the flour, cocoa powder, baking soda and salt together. Set aside.
In a large mixing bowl, beat the butter, sugars and dessert wine together, or until creamy. Add eggs and vanilla and mix until fully combined. Gradually add the dry mixture to the wet mixture until fully incorporated. Gently stir in chocolate chunks and chocolate chips.
Cover dough and let chill for about 30 minutes.
Once chilled, scoop about 1 1/2 tablespoons of dough onto the baking sheet and repeat, placing dough about 1 inch apart from one another.
Bake for about 10 minutes, or until slightly browned. Remove from baking sheet and place on a wire cooling rack.