White Chocolate Chip Red Velvet Cookies
These gorgeous red cookies have a delicate chocolate flavour and are soft, chewy and still super crispy.
Servings: 18 Large Cookies
Ingredients
- 125 g Caster Sugar
- 100 g Dark Brown Sugar
- 2 tbsp Unsweetened Cocoa Powder
- 235 g self raising flower
- 125 g Unsalted butter, softened
- 1 tsp Vanilla bean paste
- Red food colouring Follow the instructions on whichever brand you use as quantity needed varies.
- 100 g White chocolate chips
- 1 Egg
Instructions
- Pre-heat your oven to 160°C
- In a large bowl combine the sugar, vanilla, butter, egg and cream together with a whisk.
- Following the instructions on your food colour, add this to your mix. Some food colourings are stronger than others. I used Wilton Cakes’red food colouring and it only requires a very small amount.
- When you’ve got it the colour you want, add the 2 tablespoons of cocoa powder. This will give the cookies their subtle chocolate flavour without affecting the colour of the cookies.
- Fold in the self raising flour into the mix. Fold a part at a time, adding to it once the former has been fully combined.
- Add your white chocolate chips – reserving some to top on to the cookie dough just before you bake.
- Line a baking tray with baking paper
- Weigh out 35 g of cookie dough and roll into balls. Place the dough balls on the baking tray. They will spread to about 8 cm so give them plenty of space between each cookie.
- Bake for 12 minutes
- Using a spatula transfer from the baking tray to a cooling rack. The cookie will look quite wet from the tray, if its TOO wet, give it an extra minute or too. It’s ready when it’s pliable but movable.
- Leave to cool and eat when ready! That’s if the kids don’t get there first!