Normally when I make cakey stuff, it’s from the oats-granola-nuts end of the spectrum.
So I don’t quite understand how I came to bake chocolate red wine cookies. I almost regret it because they’re incredible. On the first day I made them, I ate so many I felt sick…then two hours later ate some more. I’m pretty sure the last time I had an eat-till-you’re-sick binge I was prepubescent.
It’s probably because I never make biscuits this rich and lush, but I have zero resistance to them. I keep eating them despite having no intention of doing so: I head into the kitchen to get the whippersnipper or something and the next thing I know, my craw is crammed with crumbs and my eyes are rolling back in my head in dizzy happiness. I can’t stop.
Well, I probably could. I won’t.
Use this stuff
- 110g butter
- ¾ C brown sugar
- ½ C sugar
- ¼ C plum jam (needed using up and seemed appropriate)
- 1 egg
- 1 t vanilla
- ½ C red wine (leftover cleanskin, maybe shiraz)
- 1 ½ C flour
- ¾ C cocoa
- 1 t salt
- 1 t baking soda
- Cream butter and sugar and jam; whisk in the egg and vanilla and the red wine.
- Mix the dry stuff together and mix in. (At this point, you can add ½ C chocolate chips, but I didn’t have any and there isn’t a force on Earth that can get me to a shop when I don’t want to.) Mix until it’s just combined.
- Shape into bikkies and bake at 180°C for 10-15 minutes. Mine were still slightly soft when they came out of the oven, and firmed up as they cooled.
- Eat several. Then more.