Chocolate Dream Cookies and Reininger 2007 Merlot
One of the most distinctive flavors of a good Merlot is cocoa powder and chocolate. Perhaps this helps explain why Merlot is so popular and widely-consumed. After all, who doesn’t like a hint of chocolate every now and then? Cocoa adds a bit of depth and sophistication to the typically red-fruit flavors of Merlot. Our absolute favorite way to bring out the chocolate notes in the 2007 Reininger Merlot is with our Chocolate Dream Cookie Recipe.
We’ve made these cookies for countless Reininger parties, and our wine club members think they’re to die for! We guarantee it will become an instant favorite in your recipe rotation. Just try not to eat the whole batch before you get a chance to open the Merlot! We told you all about the flavors of the 2007 Reininger Merlot earlier, but in short, these cookies are crackly on the outside, and velvety smooth on the inside. The bittersweet chocolate is rich and not too sweet, and pairs beautifully with the complexity and smoothness of the Merlot.
Chocolate Dream Cookies, from Festive Occasions, by Chuck Williams & Joyce Goldstein
Makes 48 large cookies, but we think smaller is better, as they pack a powerful chocolate punch!
Preheat oven to 350 degrees F
2 cups flour
3/4 cups sifted cocoa powder
2 tsp. baking powder
1 tsp. salt
1 cup unsalted room temperature butter
1 cup packed brown sugar
1 cup white sugar
2 tsp. vanilla
6 oz. coarsely chopped bittersweet chocolate (we prefer bars as chips can be waxy)
Line 2 baking sheets with parchment paper.
Sift flour, cocoa, baking powder and salt together in a medium bowl. In a large bowl, beat butter and sugars together until fluffy. Add vanilla and eggs to the sugar mix and beat well. Slowly stir in the flour mix until incorporated, then fold in chocolate chunks. Drop the cookies by teaspoon onto prepared baking sheets. Bake until cookies are puffed and set but still chewy, about 8-10 minutes. Let cool on racks.