Red Velvet Cookies
Desserts Food Nut Free

Red Velvet Cookies

21st June 2020

Prep Time45 minsCook Time9 minsTotal Time54 mins

Yields16 Servings

 200 g Plain Flour
 8 g Cocoa Powder
 1/2 tsp Bicarbonate of Soda
 1/2 tsp Baking Powder
 1/4 tsp of Salt
 115 g Butter (softened)
 80 g Soft Dark Brown Sugar
 80 g Granulated Sugar
 3/4 tsp White Wine Vinegar
 3/4 tsp Vanilla Extract
 1 1/2 tsp Red Food Colour Gel
 1 medium Egg
 100 g White Chocolate Chips

1

Mix the flour, cocoa powder, salt, bicarbonate of soda and baking powder in a bowl.

2

In a separate bowl beat the butter, dark brown sugar and granulated sugar until it's soft. Then add in the egg, vanilla, white wine vinegar and the red food colour gel. Mix together thoroughly until soft.

3

Now slowly add the flour mix to the sugar and butter mixture. Mix thoroughly. Then add 75g of the white chocolate chips and mix again.
(The dough will be quite firm but that's fine).

4

Place the bowl with the cookie mix into the fridge for around 30 minutes.

5

After the 30 minutes pre-heat the oven to 160°C (Fan) and take the cookie mix out of the fridge.

6

Line a couple trays with baking paper. Get heaped teaspoons of dough and lightly roll into a ball shape then place onto the baking sheets. Repeat this with all the dough. Make sure you leave space between all the balls of dough as the cookies will spread as they cook.

7

Ever so slightly press down in the middle of each of the cookie balls then press the remainders of the chocolate chips on top of the cookies.

8

Place in the oven and cook for 9 minutes.

9

Allow to cool for 5-10 minutes and then transfer to a cooling rack.

(I personally love to enjoy a cookie when they're out the oven to enjoy them whilst they're warm and chewy)

Ingredients

 200 g Plain Flour
 8 g Cocoa Powder
 1/2 tsp Bicarbonate of Soda
 1/2 tsp Baking Powder
 1/4 tsp of Salt
 115 g Butter (softened)
 80 g Soft Dark Brown Sugar
 80 g Granulated Sugar
 3/4 tsp White Wine Vinegar
 3/4 tsp Vanilla Extract
 1 1/2 tsp Red Food Colour Gel
 1 medium Egg
 100 g White Chocolate Chips

Directions

1

Mix the flour, cocoa powder, salt, bicarbonate of soda and baking powder in a bowl.

2

In a separate bowl beat the butter, dark brown sugar and granulated sugar until it's soft. Then add in the egg, vanilla, white wine vinegar and the red food colour gel. Mix together thoroughly until soft.

3

Now slowly add the flour mix to the sugar and butter mixture. Mix thoroughly. Then add 75g of the white chocolate chips and mix again.
(The dough will be quite firm but that's fine).

4

Place the bowl with the cookie mix into the fridge for around 30 minutes.

5

After the 30 minutes pre-heat the oven to 160°C (Fan) and take the cookie mix out of the fridge.

6

Line a couple trays with baking paper. Get heaped teaspoons of dough and lightly roll into a ball shape then place onto the baking sheets. Repeat this with all the dough. Make sure you leave space between all the balls of dough as the cookies will spread as they cook.

7

Ever so slightly press down in the middle of each of the cookie balls then press the remainders of the chocolate chips on top of the cookies.

8

Place in the oven and cook for 9 minutes.

9

Allow to cool for 5-10 minutes and then transfer to a cooling rack.

(I personally love to enjoy a cookie when they're out the oven to enjoy them whilst they're warm and chewy)

Red Velvet Cookies

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