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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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A great recipe I came up with in my head after making a red wine velvet cake for my dad on Father's Day. Drizzle the cooled cookies with a white chocolate ganache. Ingredients:
1/2 cup butter |
1/2 cup white sugar |
1/2 cup brown sugar |
1 egg |
1 teaspoon vanilla extract |
1/4 cup red zinfandel wine, or more as needed |
1 1/2 cups all-purpose flour |
1/3 cup cocoa powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until smooth, 2 to 3 minutes. Add egg and vanilla extract; beat until combined. Add red wine; beat until fully incorporated. Stir flour, cocoa powder, baking soda, and salt into butter mixture until moistened. Scoop into small mounds on a baking sheet.
3. Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Let cool on baking sheet for 10 minutes before transferring to a wire rack.
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