23 June 2013

Rich, Chewy, Freakin' Yummy Red Velvet Cookies

It's cookie time!
Who here likes a good red velvet cookie, brownie, cake, or even ice cream? Well, I've never tried red velvet ice cream, but it's probably heaven in a bowl... or cone. Anyway, I wasn't sure what to share, and since my blog is about whatever I want it to be about, I thought I'd enlighten you with one of my favorite recipes.
First, let me tell you that I LOVE to bake. I can't cook to save my life, but I'm told my cookies are pretty delicious. I'm also told (by my younger brothers) that I'm going to kill them with my baked goods. Well, I hope not, but seeing as my bros can inhale a dozen or two cookies in one sitting, in one hour more or less, it's probably best that I don't bake. Not that I can. We don't have an oven in the house. Boo. Because of this, I don't have any "procedure" photos for you, and I'm sorry for that, but I do have an official photo that I use for our cookie ads. 
Oh, and if you don't like white chocolate chips, you can use walnuts, or pecans or any kind of nuts if that's more your poison. 
As you can see, we like to load it up, haha. 

Here is the lovely recipe from Cooking Classy. I have made modifications to the ones we sell, because I just like to change stuff around to make it more "mine" if that's possible. However, they are perfect as is. 

Red Velvet White Chocolate Chip Cookies
Yield: 3 dozen
  • 2 1/4 cups all-purpose flour
  • 2 1/2 Tbsp cocoa powder*
  • 1 1/2 tsp cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbsp butter, at room temperature
  • 6 Tbsp all vegetable shortening, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tsp white vinegar
  • 1 1/2 tsp vanilla extract
  • 1 Tbsp red food coloring
  • 1 1/3 cups white chocolate chips, divided
  • Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Silpat lined cookie sheets. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 - 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.
  • *If you want a more chocolaty cookie you could replace 1 - 2 Tbsp flour with an additional 1 -2 Tbsp cocoa, the red just won't be quite as vibrant. Or, you could replace the white chocolate chips with chocolate chips.
  • **Note: this recipe has been completely revised as of 9/7/12 due to comments stating cookies are flat and not red enough. I myself thought them to be flat. This recipe completely eliminates both of those issues. These are thick, vibrantly red and completely delicious (they better be, these were my 4th batch. Fourth times a charm right =).
  • ***Anyone wanting the original recipe I posted back in August, I finally found it thanks to Break It, Make It, or Bake it, thanks Audrey! She posted it before I had deleted my first version and added in the revised version above. To be honest I like the ones below best I just got a few complaints that they were flat and not red enough so I added the recipe above in hopes of solving the issue for the complaints. The recipe below is also the ones that are pictured.
  • Recipe Source: Cooking Classy
Do you like baking? Or eating baked goods? What's your favorite? What do you think of my cookies? 

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1 comment:

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