MADE FOR EACH OTHER...
These glorious treats don’t need a hard sell, but we’re happy to bring you even more hedonistic joy. Dark chocolate (go for at least 70 percent cacao) has loads of healthful flavonols, while wine contains resveratrol – a serious antioxidant – and you get a wide range of health-boosting phytonutrients when you enjoy them together, says Angela Onsgard, a nutritionist at Miraval Resort & Spa in Tucson, Arizona. These delicious cookies merge the two beautifully.
RED WINE–CHOCOLATE COOKIES
MAKES: 40 COOKIES
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 35 MINUTES
> ½ cup wholewheat ﬂour
> ⅓ cup unsweetened cocoa powder
> ½ tsp baking powder
> ⅛ tsp salt
> 3 tbsp grapeseed oil
> 2 tbsp honey
> 1 large egg white
> 1 cup sugar
> 1 cup plus 2 tbsp red wine > 1 cup dark chocolate chunks > 225g cream cheese, softened
1. Preheat oven to 175 deg C. In large bowl, whisk together ﬂour, cocoa, baking powder, and salt.
2. In medium bowl, whisk together oil, honey, egg white, 3/4 cup sugar, and 2 tablespoons red wine until smooth. Add to dry mixture and stir until dough comes together. Fold in chocolate chunks.
3. Place rounds of dough (1½ teaspoons each) 5cm apart on parchment-lined baking sheet. Bake for about 10 minutes, rotating pan halfway through, or until set and dry on top. Set aside to cool.
4. Meanwhile, in small saucepan over medium heat, bring remaining ¼ cup sugar and 1 cup wine to boil, stirring until sugar dissolves. Cook for about 7 minutes, or until syrupy and reduced. Let cool to room temperature, stirring occasionally.
5. With electric mixer, beat cream cheese until ﬂuffy and smooth. Slowly stream in wine syrup until incorporated and smooth, scraping bowl as needed. Transfer frosting to resealable plastic bag or piping bag ﬁtted with tip, then pipe frosting onto cookies.
Nutrition facts per cookie:
86 calories, 5g fat (2.2g saturated), 10g carbs, 1g protein, 1g ﬁbre, 33mg sodium
RECIPE GENEVIEVE KO
PHOTOGRAPHY TED CAVANAUGH
FOOD STYLING JAMIE KIMM
PROP STYLING EMILY MULLIN/HELLO ARTISTS