Cookie & Wine Pairing #1: CORE Wine Company

CORE half bottles


Chewy Chocolate Gingerbread Cookies with Cranberries and Chocolate Chunks Adapted from MARTHA STEWART LIVING Cookbook

Pair with 2005 Candy Core, late harvest grenache
Alta Mesa Vineyard
500 ml. italian bottle

7 oz. semi-sweet chocolate chunks
3/4 c. dried chopped cranberries
1 1/2 c. + 1 Tbsp. all purpose flour
1 1/4 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 Tbsp. cocoa powder
8 Tbsp. unsalted butter (1 stick)
1/2 c. dark brown sugar, packed
1/2 c. unsulfured molasses
1 tsp. baking soda
1/4 c. granulated sugar (for coating cookies)

Line 2 baking sheets with parchments. Chop chocolate into 1/4″ chunks, set aside. In a medium bowl, sift flour, ground ginger, cinnamon, cloves, nutmeg & cocoa.

In the bowl of electric mixer with paddle, beat butter until whitened-4 min. Add brown sugar; beat until combined-Add molasses & combine.

In a small bowl, dissolve baking soda in 1 1/2 tsp. of boiling water.
Beat 1/2 of flour mixture into butter mixture.
Beat in baking soda mixture, then remaining 1/2 flour mixture. Mix in chocolate & cranberries; turn out onto a piece of plastic wrap.
Pat dough out to 1″ thick, seal with wrap, refrigerate until firm, 2 hours or more.

Heat oven to 325 degrees. Roll doug into 1 1/2″ balls, place 2″ apart on baking sheets. Refrigerate 20 minutes.
Roll in sugar. Bake until surface cracks–10 to 12 min. Let cool for 5 min. Place on rack to cool.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s