Picture yourself. Totally relaxing. With either a great book or an intriguing movie. The sun setting, filling the sky with brilliant colors of shimmering gold, bright orange and fiery crimson…..bottle of wine on the table…..

…..and these.

Decadent.

Rich.

Chewy Cabernet Sauvignon cookies. Double chocolate, infused with hints of blackberry and grapes….

OH, YES.

Yes, Yes, Yes!!!

Am I right? 😉

And you can make these yourself?

Yes, again.

You are literally – – moments away – – from the most incredible cookie affair that you’ve ever had.

The only sad thing about this whole cookie affair fling-thing, is that, like almost everything, they don’t last.

At least, not nearly long enough!!

I used my next to last, treasured bar of chocolate that my neighbor had given me in a gift basket, and….OH….MY…GAWD….was this ever good chocolate!!

I’d love to have a whole ‘nother bar just to keep all to myself!!!

These were by far, hands down, the best batch of my pudding cookies so far!!!

No doubt about it!!!

So if you’re in need of a little spoiling or pampering, and you happen to see one of these incredibly delicious chocolate bars at the store, grab one!! (Maybe three!!!)

And definitely plan on making a batch of these with one of them!! You’ll be shocked at how good these are! And they don’t taste strong of wine, either. The wine just acted as a flavor enhancer and made them that much more wonderful!!

And make sure you stash a few away. For a nice, peaceful evening,
curled up with a good book or classic movie, and some great wine. 😉

Yield: 28-32 cookies

Double Chocolate Cabernet Pudding Cookies

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Ingredients

Dry Ingredients for Medium Bowl:

• 2¼ cups flour
• 1 tsp. baking soda
• 1/2 tsp. instant espresso powder such as Medaglia D'Oro

Wet Ingredients for Mixer Bowl:

• 2 sticks butter, softened
• 3/4 cup regular white sugar
• 1/4 cup dark brown sugar
• 1 (3.4 or 3.56 oz.) box instant White Chocolate Pudding Mix (size depends on brand)
• 2 extra-large eggs
• 1 Tbl. Cabernet Sauvignon
• 1 tsp. vanilla

Rest:

• 1 (3.5 oz.) bar Ghirardelli Intense Dak Chocolate Cabernet Matinee bar, broken into pieces (4 - 5 per cookie or as you like)
• kosher salt or sea salt, just a few pinches to sprinkle on tops

Instructions

Preheat oven to 350º F (175º C).

Sift together the flour, baking soda, and espresso powder, set aside.

In a large mixing bowl, cream together the butter, sugars. Beat in instant pudding mix just until blended. Mix in the eggs and vanilla. Blend in the flour mixture.

Drop cookies by large rounded spoonfuls onto ungreased cookie sheets or roll them into large balls. (*The size of a large walnut.) Lightly press cookies flatter with palm of hand.

Insert pieces of chocolate into tops.

Lightly sprinkle tops with sea salt.

Bake for 10 to 12 minutes in preheated oven. Edges should be lightly browned. Don't over bake.

Remove from baking sheet carefully to a rack to cool.

*They will look like they aren't done, but they will set up as they cool.

Store in an airtight container on the counter.