Easter holiday in my household has always been about the kids.
Every Easter Sunday, before the kids wake up, I carefully hide chocolate eggs, and plastic eggs with little prizes inside, all throughout my house and even outside if the weather is cooperating. The kids wake up, grab their Easter baskets, and the race is on to find as many treats as they can.
This year, I’m making a little treat for us adults too by making these Merlot-infused Chocolate Chunk Cookies. I’m pretty sure they are going to be hit at Easter brunch; who doesn’t like a little Merlot and chocolate!
Jackson-Triggs Merlot Double Chocolate Chunk Cookies
1-2/3 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 stick butter, softened
3/4 cup raw sugar
3/4 cup dark brown sugar, packed
1 whole large egg
3/4 teaspoon real vanilla extract
2/3 cup Jackson-Triggs Merlot
1 1⁄2 cups milk chocolate chunks (or chips!)
In a medium bowl combine flour, cocoa, salt and baking soda.
In a mixing bowl, cream together the sugars and butter until light and fluffy. Add the egg, vanilla and Jackson-Triggs Merlot. Once combined, gradually add in the dry ingredients and mix well after each addition. Fold in chocolate and spoon out onto a prepared baking pan, leaving 3-5cm in between.
Bake in a preheated 350º oven for 9-11 minutes. Let cool and harden slightly before transferring to a wire rack. Enjoy!
This recipe post was a partnership between Jackson Triggs and Save-on-Foods.