Double Dark Chocolate Merlot Cookies

• 1-1/2 cup All-purpose Flour
• 3/4 cups Special Dark Cocoa Powder (regular Cocoa Could Be Substituted)
• 1 teaspoon Kosher Salt
• 1 teaspoon Baking Soda
• 3/4 cups Granulated Sugar
• 3/4 cups Dark Brown Sugar
• 1 stick Unsalted Butter, Softened
• 1 whole Egg
• 3/4 teaspoons Real Vanilla Extract
• 1/2 cups Merlot
• 10 ounces, weight 60% Cacao Bittersweet Chocolate Chips (like Ghirardelli)

1. Preheat oven to 375u0b0F.
2. In a medium bowl combine, the flour, cocoa, salt and baking soda. Stir and set aside.
3. In a large bowl, cream together the sugars and butter until light and fluffy. Add the egg, vanilla and Merlot. Once combined, gradually add in the dry ingredients and mix well after each addition. Fold in chocolate chips and spoon out by rounded tablespoonfuls onto a prepared baking pan, leaving 2 inches or so in between.
4. Bake in the preheated 375u0b0F oven for 8-10 minutes. Let cool slightly before transferring to a wire cooling rack.

allpurpose, cocoa, kosher salt, baking soda, sugar, brown sugar, butter, egg, vanilla, merlot, chocolate chips

Taken from tastykitchen.com/recipes/desserts/double-dark-chocolate-merlot-cookies/ (may not work)