Alright. “This is going to be the one,” I thought. I refrigerated the dough and went to work that afternoon. Got home at 11:30pm- a little late for baking, but I didn’t care. That dough tasted so good and the anticipation was killing me.
Set the oven to 375 degrees and waited. Rolled the scooped dough in two sugars and baked for 14 minutes. Told myself, “Wait until morning to try this cookie!” I thought I was going to make it but…you know the outcome.
The next day I tried the cookie again. It was fully cooled and my expectations were high, but perhaps, I expected too much. This cookie has a robust Cabernet and dark chocolate chunks in it and it’s still not up to par. Unfortunately, I have two major problems with the crackle:
1. The chunks are melting into the cookie. I mean…there are no chunks left. Unacceptable!
2. The flavor of the dough doesn’t match the flavor of the cookie. The Cabernet is not enough. Close…but no cigar.
It’s time to get serious.
