Description
These heritage-style Red Velvet Cookies are thick, soft-centered, and bursting with a gentle cocoa flavor. Adorned with sweet white chocolate chips and a vibrant crimson hue, they bring a touch of nostalgic elegance to any dessert platter.
Ingredients
- Unsalted Butter, softened
- Light Brown Sugar
- White Sugar
- 1 Medium Egg
- Pure Vanilla Extract
- Red Food Coloring
- Plain Flour
- Cocoa Powder
- Baking Powder
- Bicarbonate of Soda
- Sea Salt
- White Chocolate Chips
Instructions
- In a large mixing bowl, beat together the softened unsalted butter, light brown sugar, and white sugar until the mixture is light and fluffy.
- Add the egg, vanilla extract, and red food coloring to the bowl, beating until the color is vibrant and thoroughly combined.
- Gently sift in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and sea salt, mixing until a soft dough forms.
- Fold in the white chocolate chips by hand to ensure they are evenly distributed throughout the red dough.
- Roll the dough into eight large balls (weighing approximately 115-120g each) and chill them in the refrigerator for at least 60 minutes.
- Preheat your oven to 180C (350F) and bake the chilled dough balls on a lined tray for 12 to 14 minutes before allowing them to firm up on the sheet.
Notes
For the best results, use gel-based food coloring to achieve a deep red tone without thinning out the cookie dough. Ensure your butter is softened at room temperature rather than melted to maintain the structure of these thick, bakery-style treats during the baking process.
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American