1-1/2 cups All Purpose Flour
3/4 cups Special Dark Cocoa Powder
1 teaspoon Kosher Salt
1 teaspoon Baking Soda
1 stick Unsalted Butter, softened
3/4 cup Granulated Sugar
3/4 cup Dark Brown Sugar, packed
1 whole Large Egg
3/4 teaspoon Real Vanilla Extract
1/2 cup Merlot
10 ounces {one bag} Ghirardelli 60% Cacao Bittersweet Chocolate Chips
In a medium bowl combine, the flour, cocoa, salt and baking soda. Stir and set aside.
In a large bowl; cream together the sugars and butter until light and fluffy. Add the egg, vanilla and Merlot. Once combined, gradually add in the dry ingredients and mix well after each addition. Fold in chocolate chips and spoon out a rounded tablespoon onto a prepared baking pan, leaving two inches or so in between.
Bake in a preheated 375 degree oven for 8-10 minutes. Let cool slightly before transferring to a wire cooling rack.
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