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Ridiculously Good Chocolate Cookies
WINE:
Color: Dessert, Varietal: Port, Vineyard: Beringer, Region: Napa Valley
FOOD:
Dessert
COMMENTS:
Sometimes what makes a meal most memorable is how it ends. At your next dinner party, try putting out a platter of these elegant, densely chocolate cookies and offering our Port of Cabernet Sauvignon in addition to the usual coffee and tea. For those not accustomed to drinking port, the informality of the dessert might encourage them to try something new…and they’ll have you to thank for it!
RECIPE:
Ingredients

5 1/3 cups semi-sweet chocolate morsels-divided

1 3/4 cups sugar
4 eggs
1/4 cup melted butter
1 tablespoon vanilla extract
1 teaspoon instant espresso or coffee powder

1/2 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup coarsely chopped walnuts, almonds OR hazelnuts, if desired

Directions

Melt 3 cups of chocolate in double boiler, stirring until smooth. Remove from heat. Beat sugar and eggs in a bowl until thick and pale yellow (about 5 minutes). Slowly incorporate melted chocolate, melted butter, vanilla and espresso.

Sift flour, baking powder and salt. Stir the dry ingredients into the chocolate mixture. Add the walnuts and remaining chocolate chips. Chill for 30 minutes (dough can remain in refrigerator for up to a week or frozen up to three months).

Preheat oven to 350º. Drop spoonfuls of dough—roughly 2 tablespoons in size—onto a greased cookie sheet, spacing about 2 inches apart. Bake for 15 minutes, or until cookies begin to crack on top and are slightly firm in the center.

Yield: 15 large cookies

Beringer Vineyards
Executive Chef David Frakes
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