Note: So many travel adventures to share with you all! Stay tuned in 2016 for some exciting news with Tanaya’s Travels!
I grew up loving the holidays so much that there are recordings of me singing Christmas songs year-round. Even in 75-degree weather, every so often on family road trips I’d bust out with “We Wish You A Merry Christmas.” (Yup, for some reason I placed great emphasis on the “wish” part.)
The holidays just gave me such a joyful feeling, a feeling of safety and love and happiness thanks to my festive and fun-loving family.
Something extra I looked forward to this holiday season was participating in the annual Great Food Blogger Cookie Swap, since really I enjoyed doing it last year despite going through some tough times during the holidays. I suppose it brought a bit of normalcy to my anything-but-normal year in 2014.
Last year, I made Bourbon Chocolate Chip Pecan Pie Cookies. Since this holiday season had a strange kind of calm to it in comparison to my 2014, I decided my cookies should reflect that. Because what’s better than sitting back with a glass of red wine and some dark chocolate when you’re catching a much-needed (somewhat of a) break?
I decided to infuse some Merlot for a little tang, as well as some Himalayan Pink Salt to balance and round out the sweetness of this decadent, fudgy cookie. Here’s the recipe, hope you enjoy!
DARK CHOCOLATE RED WINE COOKIES
Ingredients: (makes 2 to 3 dozen cookies) – Adapted from Simply Scratch
1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 stick unsalted butter (softened)
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup red wine (I used Merlot, but you could use pinot noir, red zinfandel or any red table wine you’d enjoy with chocolate)
3/4 bag (about 10 oz) semi-sweet chocolate chips (I used Trader Joe’s semi-sweet chocolate chunks)
1 teaspoon Himlayan pink salt (optional)
Directions: Preheat oven to 375°F
In a mixing bowl, combine flour, cocoa powder, salt & baking soda. Set aside.
In a separate mixing bowl, cream together butter and sugar. Next, add in the egg, vanilla & red wine. Mix together until well incorporated.
Gradually add dry ingredients until well combined, folding chocolate chips in last.
The batter will have a mousse-like, slightly fluffy consistency. Oh, and it tastes DIVINE!
Place heaping teaspoons or tablespoons (depending on size desired) onto cookie sheet lined with parchment paper, a couple inches apart.
Sprinkle a few flakes of Himalayan pink salt on top of cookies, if desired.
Bake for 8-10 minutes, depending on size and desired gooey or crunchy level.
If you’re sending your cookies across the country like I did for this cookie swap, bake those batches a little longer. Otherwise, enjoy these moist, gooey, chocolatey wine-infused cookies to enjoy at home or to share… and be proud of yourself for finding a delicious way to enjoy your dark chocolate and red wine antioxidants! 😉
I sent these cookies to the fab bloggers at Freshly Baked Sweets, In Natalie’s Shoes and Hye Thyme Cafe. I also received some incredible cookies from the talented bloggers of Sweet-E Pie & Babycakes, Kitchen Gidget and Creative Touch. Thanks for so much cookie love, everyone!
Check out the Tanaya’s Table Instagram photos with the #fbcookieswap hashtag for photos of the awesome treats. Participating bloggers’ cookie recipes, including mine, can be found here. Happy Holidays to you and yours!
Tanaya's Table 