RED VELVET COOKIES
The best thing about cookies is that, most of the time the dough is easy to make and has a few simple steps and even if the actual baked cookie dissent look as pretty as you expected it tastes amazing!
This particular recipe has a few extra steps like, for example, chilling the dough bit it’s still pretty simple.
When making this recipe I was inspired by the Levain Bakery cookies from New York! HUGE cookies, filled with chocolate chips and a underbred center that just looks incredible. Now, I have to confess that I haven’t tried these cookies YET but as soon as this pandemic is over It’s high on my list.
I like red velvet cake, but let me tell you, these cookies make you forget all about it. They are so good you’ll want to have these at your birthday instead of cake I promise!
THE COOKIE DOUGH:
Start by making the dough with the basic ingredients of any cookie:
Butter
Sugar
Eggs
Flour
Baking powder
So what is so special about this cookie?
We use two types of flour, self-rising and all purpose. This gives the cookies a softer texture when baked. We also use two types of sugar and instead of only adding baking powder mix in a bit of baking soda as well!
This cookies also has a few teaspoons of cornstarch. This makes the crust of the cookie crispy and helps keep the inside a bit more soft.
THE CHOCOLATE:
Let’s talk about the chocolate.
Use the brand of white chocolate you like the most! I recommend buying the actual chocolate bar, not the chips. You can cut it in different sizes leaving chunks of chocolate and smaller chips making the cookie look a bit more “rustic”
TIPS:
Use a kitchen scale to weigh the cookies before baking them to make sure they all bake evenly. Weigh them before chilling.
Keep the cookie dough in the fridge until you want to bake them. Take them out just seconds before putting them in the oven. The helps maintain its shape.
While you bake the first batch, place the remaining dough back in the fringe until its their turn.
RED VELVET COOKIES
Ingredients
- 200 gr of cold butter
- 1 cup brown sugar
- 1/2 cup sugar
- 1/4 cup cacao powder
- 1 1/4 cup self- rising flour
- 1 1/2 cup all purpose flour
- 2 eggs
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1 tsp salt
- 2 1/2 cups chopped white chocolate
- 1 tbsp liquid red food coloring
Instructions
- Preheat the oven at 392 degrees.
- In the bowl of a sanding mixer, cream butter and both sugars until light and creamy. (around 2 to 3 minutes)
- Add vanilla and food coloring, mixing a little bit more.
- Add eggs one at a time. Mix well between each one.
- With a silicone spatula or spoon add in dry ingredients. Stir until just combined.
- Add white chocolate.
- Weigh your cookies and place them in the fridge for 15 minutes.
- Bake for 11 to 12 minutes in a prepared baking sheet and let cool for 15 minutes before eating.
- Enjoy!
