I don’t mean to recycle ideas. I know what you’re thinking (if you’ve actually been reading this blog) “Hey Amber, what is this?! The Mission Impossible franchise? You’ve already done brownies with wine in them! Do you really think chocolate cookies with wine in them are really so clever and creative? Because they’re not. For shame. For shame I say.” My response to you is that can you really have too much chocolate combined with wine? Of course not, that’s just pure crazy talk, so you can just stuff it…full of cookies and wine and call it a day 😉 .
I will also point out that you don’t need to tell me about the massive drop in photographic standards for this week. I’ll let you in on a little secret. I’ve entered a “terrible food photography” competition, and being the competitive gal that I am, I really want to win it 😉 . That’s the real secret to success, constantly revising your definition of success to suit your current situation. Success 1, Failure 0 😉 .
I was originally just going to do the cookies, but that was when I remembered one of my favourite parts about the red wine brownies that I had made. The red wine glaze (*Amber stares off into the distance with a wine glaze gaze of delicious reminiscences*). The reality is that the majority of these cookies had been consumed and/ or passed on to some more than willing to oblige “taste testers” (aka this recipe made way more cookies than I realized, so I forced…err pawned them off on people at work and some family members ’cause I’m all giving like that 🙂 ). So “unfortunately” only the cookies that I had kept at home for Kevin and I got pampered with the warm glaze treatment. I like to treat my in-house treats to the best service possible to encourage them to come back/ hang around in the future. So far it’s working out all right (except for those crappy storebought Voortman cookies that I remember from my childhood *shudder*. Those guys just don’t know how to take a hint. I apologize if you love them and sometime we’ll have to sit down together and you can regale me with the tragic tale of the trauma that caused you’re tastebuds to get burned off 😉 ).
Now I have a future to look forward to in which Voortman’s sues me for defamation of brand name. But seriously, if you’re selling cookies out of bins I just…I have no words for what an atrocity I consider this to be. If cookie prison is where I need to go for being willing to stand up and tell the truth about this tragedy, then so be it (although if the only thing they serve in said prison are bin cookies, it might not be worth it. In that case I might instead use my allotted prison cookie ration to improve my cell conditions. You know, by using them to build myself a firmer mattress. Maybe a prison cookie bookshelf. Side note – “Prison Cookies” sounds like an amazing cookie name to me. This may have to become a future invention. Stay tuned.)
Cookie recipe and glaze included, this recipe requires just over a half a cup of wine, so I’m very sorry, but you will then be “forced” to consume the rest of your bottle of wine 😉 . Possibly while eating these cookies? Or would that be considered a little too “matchy-matchy”? Wine AND wine cookies? Insanity peppers. If you really want to go crazy you can take the classy/ crassy step of dipping your wine cookies into your glass of wine. What?!! Of course I wouldn’t do that 😉 .
Yield: 4-5 dozen cookies
- 1 1/2 cups flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup vegan butter
- 1 cup packed brown sugar
- 1/2 cup cane sugar
- 1 egg replacer
- 1 teaspoon vanilla extract
- 1/2 cup red wine
- 1 1/2 cups vegan chocolate chips
- Red Wine Glaze (optional)
- ¼ cup chocolate chips
- 1 tablespoon vegan butter or coconut oil
- 2 tablespoons red wine
1. Preheat oven to 375F and line a cookie sheet with parchment or silpat (or just grease it).
2. In a mixing bowl, combine flour, cocoa powder, salt. and baking soda. Set aside.
3. In a separate mixing bowl, cream together the butter and sugars. Next, add in the egg replacer, vanilla, and red wine. Mix until well combined.
4. Slowly add in the dry ingredients until mixed well and fold in the chocolate chips.
5. Using a small cookie scoop or a teaspoon, spoon/ scoop the batter onto prepared cookie sheet, leaving a few inches in between. Bake for 8-10 minutes.
6. While cookies are cooling, make the red wine glaze.
7. Melt the chocolate chips in a double boiler until melted, add the butter and wine and stir until smooth.
8. Drizzle or spread on top of cookies and allow to cool completely.