one classy cookie

On Friday night, we had a med school class mixer and were instructed to bring something “classy” to the occasion. As I conjured classy concoctions in my head—champagne cupcakes, chocolate covered strawberries, truffles—I recalled a recipe that I had bookmarked back in February for dark chocolate red wine cookies. Chocolate + red wine = quite the classy combo, and furthermore, cookies aren’t too shabby of a vehicle for a healthy dose of antioxidants.

There’s only half a cup of red wine in these cookies, but it’s enough to impart them with a subtle bitterness and depth that is utterly decadent. They are sturdy, yet slightly soft and chewy, my idea for the perfect cookie consistency. Whether you’re looking to bring class to an affair, or just need a sweet reprieve from class studies, I highly recommend adding these cookies to your repertoire!

Dark Chocolate Red Wine Cookies (Adapted from Keep it Simple Foods)

1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla
1 egg
1/2 cup red wine (use whatever kind you have on hand!)
1 bag semisweet or bittersweet chocolate chips
Preheat oven to 375 and line cookie sheets with parchment. Whisk together flour, cocoa powder, baking soda, and salt in a medium mixing bowl. In a large mixing bowl, cream butter and sugars until fluffy. Add vanilla, egg, and wine. Add dry ingredients and mix until just combined. Add chocolate chips. Drop dough in tablespoon-sized rounds onto prepared cookie sheets. Bake for 8-10 minutes. Allow to cool on pan for 1 minute before transferring to a wire rack to cool completely.

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