Comments on: Double Dark Chocolate Merlot Cookies

By: Jo Watson

Jo Watson — Sun, 07 Oct 2012 17:55:15 +0000

Unbelievably good!!!!!

By: funsizesarge

funsizesarge — Tue, 03 Jul 2012 16:50:59 +0000

I made these last night but realized I only had Malbec at home so I used that instead of Merlot, and they came out amazing! I also used regular cocoa powder (Ghiradeli) but ran out so I grated bittersweet baking chocolate into the batter. So easy and delicious! Thanks for sharing the recipe!!

By: Laurie {Simply Scratch}

Laurie {Simply Scratch} — Wed, 08 Feb 2012 05:00:51 +0000

I like using a silpat. If you grease you may end up with a crispy edge, not that it would be terrible if you did., but parchment would also work!

By: Anna & Chelsea

Anna & Chelsea — Mon, 06 Feb 2012 04:46:07 +0000

I also used regular cocoa powder – amazing cookies! Rich and moist.

By: misswren

misswren — Sun, 05 Feb 2012 16:31:47 +0000

I must be completely blind, but I don’t see on this recipe how to “prepare” the pans – grease them? Parchment paper? I’m trying this recipe today, and hoping that greasing the pan will be sufficient.

By: rcgoheen

rcgoheen — Mon, 23 Jan 2012 14:37:23 +0000

I couldn’t find dark cocoa powder at my small grocery store so I had to substitute regular cocoa powder but the cookies were wonderful!

By: adeline

adeline — Tue, 17 Jan 2012 01:42:10 +0000

They look like they should be called ‘Death by Cookie’
Can’t wait to try these
thanks