The people who make Fonseca Bin #27 offered up a challenge and I just couldn’t resist. After all, I’ve been using red wine (alternating between a dry red from James River Cellars Winery OR Fonseca Bin #27 Port wine) in my “standard” chocolate chip cookie recipe for the past 15 years or so… why not write the actual directions down and see if people like it, right?
I decided to call the recipe: Divine Triple Chocolate Port Wine Cookies. I use chocolate chips in three different sizes and degrees of sweetness, then included Port Wine and a few other “choice” ingredients. I am deviating from my traditional way of using The Force when I cook and have provided actual directions for this recipe. It was tough, but I just had to try it. While my recipe may seem a bit unorthodox, my family and friends seem to find them absolutely divine. I hope you enjoy them as well.
Divine Tripe Chocolate Port Wine Cookies:
Preheat oven to 375 degrees and assemble all ingredients in recipe before you begin.
Start with the following ingredients in your mixing bowl:
1 cup butter crisco
1/2 c white sugar + 1 c brown sugar
1 t salt + 1 t baking soda
2 T Fonseca Bin #27 Port Wine
1 t blood orange balsamic vinegar
1 t dark chili powder
1 t cinnamon
1/4 t ground ginger
1 t vanilla extract + 1/2 t almond extract
2 eggs (at room temperature)
Cream all ingredients together until well incorporated
Slowly add 2 1/4 c flour and mix well.
Add 1 cup each: mini chocolate chips, regular semi-sweet chocolate chips, and bittersweet chocolate chips.
Using a small cookie scoop, place batter, teaspoon by teaspoon, onto a baking stone. Bake cookies at 375 degrees for 11 minutes (you may need to adjust for your own oven temperature). Allow cookies to sit for a minute on the baking stone before removing to a wire rack to cool.
I like to keep this cookie dough recipe in my fridge so I can make fresh cookies at a moment’s notice, as my boys’ friends can attest. These are wonderfully divine!
If you feel so inclined, please consider voting for my recipe, using this link. I hope you try this recipe and enjoy making it and sharing it with the ones you love… after all, isn’t that why we cook in the first place?