Ingredients for Double Chocolate Cabernet Cherry Cookies
- Smart Balance Butter Spread
- Brown Sugar
- Sugar
- 2 large eggs
- Vanilla Extract
- Flour
- Whole Wheat Flour
- Cocoa Powder
- Salt
- Baking Soda
- Baking Chocolate
- Dry Red Wine
- Dried Cranberries
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How to Make Double Chocolate Cabernet Cherry Cookies
- Preheat oven to 375°F (190°C).
- In a small bowl, soak 1 cup dried cranberries in 1/4 cup Cabernet Sauvignon for 5-10 minutes.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Add 2 large eggs and 1 teaspoon vanilla extract.
- Beat well until combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Make a well in the center of the wet ingredients and gradually add the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup semi-sweet chocolate chips and the soaked cranberries (drained).
- Drop by rounded tablespoons onto a greased or parchment-lined cookie sheet, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until edges are set and centers are still slightly soft. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
16g
Fat
8g
Carbs
3g