Red Velvet Cookies
Ingredients
Dough
softened butter (softened)
113 g
brown sugar
100 g
white sugar
100 g
large egg
1 piece
vanilla extract
5 g
red food dye
15 g
all-purpose flour
200 g
unsweetened cocoa powder
15 g
baking soda
3 g
baking powder
1 g
salt
3 g
white chocolate chips
150 g
white chocolate bar
50 g
Instructions
Cream butter and sugars
Cream the softened butter with both sugars until a light, sandy consistency forms.
Add wet ingredients
Add the egg, vanilla extract and red food dye, mixing until the batter is smooth and evenly colored.
Mix dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
Combine wet and dry
Add the dry mixture into the wet mixture and stir just until combined; avoid overmixing.
Fold in chocolate
Fold in the white chocolate chips and chopped white chocolate bar, reserving some for topping.
Shape the cookies
Form the dough into tall, thick balls for a bakery-style center. Top each ball with extra chocolate pieces.
Chill the dough
Cover the shaped dough balls and place in the freezer for 30 minutes. Do not skip this step.
Preheat oven
Preheat the oven to 175°C while the dough chills.
Bake the cookies
Bake for 15 minutes until the edges are golden brown. Cool completely before eating.
Original recipe
Storage
Store in an airtight container. Frozen cookies can be baked straight from frozen, adding 2-3 minutes to bake time.
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