Burgundy Chocolate Cherry Cookies

September 24 feels like a very significant day.  You know, one of those days where you feel like it's someone's birthday (well, that's always true, even if you don't know them), a holiday, or something significant happened for you on that day.  But, I have nothing.  Except, this day last year Hannah Kelsey and I got off our first and hopefully last overnight train in Europe...terror....nope, not that.  Oh, it's the third day of autumn.  OH YEAH.  That's significant, we'll roll with that.  If you still have a nagging feeling like you're forgetting something, best wish everyone you meet a happy birthday, just in case...

...and make these cookies so it really didn't look like you forgot....worst case scenario it's no one's birthday and you have to eat them yourself...

...actually, it's always a good idea to have cookies on hand, whatever the occasion, if even just to say "Happy September 24!" Especially these ones.  Let me list some reasons for you.  Wine, chocolate, very chocolate, cherries, super chocolatey, and very chocolatey.  In fact, the batter is so chocolatey it makes the semi-sweet chocolate chips look like light milk chocolate.  But they are not.  So chocolatey. 

Burgundy Chocolate Cherry Cookies

Makes about 3 dozen cookies


  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 cup oil
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup red wine
  • 12 oz bag semi-sweet chocolate chips
  • 1 cup dried cherries


Oven 375 Fahrenheit. 

In a medium bowl whisk together flour, cocoa, baking soda, and salt.

In another large bowl combine oil, sugar, brown sugar, egg, and vanilla.  Carefully stir in wine.  Stir in dry ingredients until fully incorporated, then add chocolate chips and cherries.  Batter will be soft, but shouldn't be too soupy.  If it is, just add a touch more flour.

Spoon little mounds onto a baking sheet and bake for 6-8 minutes, until edges look set but center still looks wet.  Allow to cool for several minutes on baking sheet before removing to cool completely.

Pairs wonderfully with...the remainder of the bottle of wine you used to make these...

Jenny's Notes:

Feel free to use any kind of red wine you like for these!  I have used the an Italian red, Savini Montepulciano d'Abruzzo Riserva with great success, and the cookies in the photos I used a French red, Côtes du Rhône.  I chose to call these Burgundy because of the Burgundy wine region, which I think would be lovely in these, (the wine, not the region) and saying "Burgundy Cookies" is a whole lot easier than "Côtes du Rhône Cookies," no?  And, red (wine) plus brown (chocolate) makes burgundy.  Yes.  Maybe.