Chocolate? or vanilla? The delicious mix of both worlds in these red velvet cookies, with added white chocolate is surely going to keep you wanting more. Soft melt with a rich flavour.
Soft and luscious is what you think of when of you hear velvet and these Red velvet cookies are sure to leave you with that feeling..Drizzled with white chocolate to take it up a notch!
Like these Red velvet cookies? Try my other cookie recipes –
Red Velvet Cookies
Course: Cookies30
CookiesChocolate? or vanilla? The delicious mix of both worlds in these red velvet cookies, with added white chocolate is surely going to keep you wanting more.
Ingredients
200 g All Purpose Flour
20 g Cocoa powder
1 tsp Baking powder
¼ tsp Salt
115 g Unsalted Butter, softened
150 g Soft Brown Sugar
50 g Caster Sugar
1 egg
2 tbsp Buttermilk/ Yogurt
1.5 tbsp Vanilla extract
1/2 tsp Red gel food colour
75 g White Chocolate
Directions
- Preheat the oven to 177 degrees C / 350 degrees F.
- Beat softened butter and sugar for 5 minutes or until light and fluffy. Add in the egg and beat it well.
- Mix in the buttermilk , food colour and vanilla , beat until just blended.
- Sieve the flour, cocoa powder, baking powder and salt. Add it to the mixture in batches.
- Once fully incorporated, fold in the chopped white chocolate.
- Refrigerate the cookie dough for at least an hour, to make it easy to work with.
- Once chilled, scoop out the cookie dough into 20-25 g balls and place them on a lined baking tray 2 inches apart, as they will spread.
- Flatten the cookie balls slightly.
- In case, the cookie balls are warm, refrigerate the shaped cookies for 10-15 minutes.
- Remove from the refrigerator and bake in the preheated oven for 12-15 minutes.
- Once baked and let them cool on the tray for 20 minutes before transferring to a wire rack to cool completely.
Notes
- The butter should be softened and at room temperature when using, to fluff up when beaten.
- Chilling the dough is important to keep the cookies from spreading too much.
- Once the cookies are baked, they will be soft. So, let them cool on the tray before moving it to a wire rack.
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Wonderful recipes! Keep it up Sejal !
Thank you so much!
Your recipes are magic, wonderful
Loads of blessing and good wishes .
Thank you