Dark Chocolate and red wine - oh what a pairing. This decadent chocolate cookie was designed to pair specifically with red wine such as Malbec, Zinfandel, or Bordeaux Blends. Of course it's delicious enough you'll want it even without wine.
Double Chocolate, Cherry & Black Pepper Cookie
Double Chocolate & Black Pepper Cookies
Rated 5.0 stars by 1 users
Category
dessert
Cuisine
Cookies
Author:
Tara Bruner
Servings
2 dozen cookies
Prep Time
15 minutes
Cook Time
10 minutes
Soft and chewy chocolate cookies combine with dried cherries, dark pomegranate balsamic, and black pepper for the perfect after dinner chocolate craving. These cookies were designed to go with red wine, so they use a little bit less sugar than a normal cookie. But believe me.... you won't miss it!
Ingredients
Dry Ingredients
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1 Cup All Purpose Flour
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1/4 Cup Dark Cocoa
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1/2 tsp fine sea salt
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1/2 - 1 tsp freshly ground pepper, preferably a black and white pepper mix
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1/2 tsp baking powder
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1/2 tsp baking soda
Wet Ingredients
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1/2 Cup white sugar
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1/4 Cup brown sugar
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1/2 EVOO, preferably Chilean Arbequina
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2 eggs/eggs substitute
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3 TBS Pomegranate or Bordeaux Cherry Dark Balsamic
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3/4 Cup mini dark chocolate chips
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1/3 Cup dried cherries, chopped in small pieces
Directions
Preheat oven to 350º. Line two cookie sheets with parchment paper. In a bowl, mix all dry ingredients together. I used a fresh pepper grinder and it was about 40 twists/grinds of pepper. In a separate mixing bowl, mix sugars and oil on medium low speed until combined. Add eggs/egg substitute and mix again until combined. In two batches, add flour mixture until just combined. Add in the Pomegranate balsamic and mix until just combined. Fold in mini chocolate chips and chopped dried cherries. Drop 1 large tablespoon of dough onto parchment paper and repeat until cookie sheet is full. Space about 1- 1/12” apart. Bake for 10 minutes. Transfer to a cooling rack and let cool for at least 10 minutes before serving.