Double Dark Chocolate Merlot Cookies Recipes

MERLOT CHOCOLATE COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, mix all ingredients until well combined.
• Place mixture in freezer about 10 minutes or until scoopable.
• Drop by tablespoonfuls onto cookie sheet. Bake 10 to 12 minutes or just until set. Remove cookies to cooling rack.

DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
• Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

DOUBLE DARK-CHOCOLATE WALNUT COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cut 8-ounce (2 sticks) unsalted butter into pieces and allow to soften.
• In medium bowl, mix together 1 1/2 cups flour, 1/2 cup cocoa powder, salt and baking powder; set aside.
• On cutting board, chop 5 1/2 ounces dark chocolate into 1/2-inch chunks; set aside.
• Roughly chop 3/4 cup walnuts and set aside.
• In separate bowl using an electric mixer, cream together butter with both sugars. Add the eggs, one at a time, to creamed mixture. Beat in 1 t pure vanilla extract.
• Slowly add dry ingredients to creamed mixture, beating well with electric mixer after each addition.
• Stir in chocolate chunks and walnut pieces using wooden spoon.
• Drop 1 1/2-inch balls of dough onto greased cookie sheet.
• Bake 9 minutes on middle oven rack.
• Let cookies cool for several minutes on cookie sheet before transferring to a cooling rack (they will be too soft when first removed from oven).

DARK-CHOCOLATE COOKIES

Steps:

• Preheat oven to 325 degrees. Make the cookies: Whisk together flour, cocoa, and salt in a bowl. In another bowl, cream butter and sugar until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Shape dough into 2 disks, wrap each in plastic, and freeze until firm, about 15 minutes.
• Working with 1 disk at a time, roll out dough to 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch biscuit cutter, cut out rounds. (Return dough to freezer if it softens.) Space rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, about 15 minutes. Brush off excess flour.
• Bake cookies, rotating sheets once, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack, and let cool completely.
• Meanwhile, make the filling: Place chocolate in a medium bowl. Heat cream, sugar, and salt in a small saucepan over medium heat, stirring until sugar and salt dissolve. Pour over chocolate. Let stand for 10 minutes. Gently stir until smooth. Let stand until firm enough to spread, about 15 minutes.
• Spread 1 1/2 teaspoons filling on half the cookies. Top with remaining cookies.