One of my favorite cakes...other than chocolate...was always Red Velvet, which is a close cousin of chocolate, if you didn't know. And as per request from a good friend of mine (because apparently I owed her cookies), here's a recipe for to-die-for Red Velvet Cookies!
Red Velvet Cookies
makes 36 cookies
- 3 cups + 2 tbsp all purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter (room temp)*
- 1 1/2 cup light brown sugar
- 1/2 granulated sugar
- 2 large eggs (room temp)
- 2 tbsp milk
- 3 tsp vanilla extract
- 3 tbsp red food coloring
- 2 cup white chocolate chips**
*if using salted butter, omit 1/2 tsp salt
**can substitute with regular chocolate chips or anything you want!
Preheat your oven to 350 degrees Fahrenheit.
In a separate medium-large bowl, mix together the flour, cocoa powder, baking soda, and salt and set aside.
Using a stand mixer with a paddle attachment (a hand mixer will work fine), cream butter on high until smooth and creamy. About 1 minute. Remember to scrape down the sides and bottom of your bowl whenever you need to.
On medium speed, beat in your granulated sugar and brown sugar until combined. Then beat in your eggs, milk, and vanilla.
Add your food coloring and mix until there are no longer any streaks of color (or no color) visible. The red color should now be incredibly intense and the dough should still be quite runny, however feel free to add more food coloring to intensify the color even more if you'd like.
Pour in your dry ingredients. With your mixer on low, mix your dough until just combined. You do not want to over mix.
Still on low speed or by hand, mix in your white chocolate chips until thoroughly visible throughout your dough. Your dough will still be rather sticky, so cover the bowl with plastic wrap or aluminum foil and refrigerate for AT LEAST an hour. THIS IS MANDATORY or your dough will be way too soft.
Prepare two baking sheets and line them with either parchment paper or silicon mats. Gather 1 - 1 1/2 tbsp of dough and roll into a ball. Place them on your baking sheet about 1 1/2 inches apart. Bake for 10-13 minutes.
When you take them out of the oven, they would have only spread just a bit. Using your clean fingers or the back of a spoon and gently flatten them while they are still hot. Also while they're still hot, use some extra white chocolate chips and push them into the top. This gives a little more contrast to the red cookie. Have them cool on the cookie sheet for about 5-10 minutes, then transfer them onto a wire rack to cool completely.
I swear, these are some of the best things I have ever made. They're basically a little cake in cookie form; aka heaven on earth (so my coworker says).
...you're welcome Hilary <3
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