Monday, December 24, 2012

Red Velvet White Chocolate Chip Cookies

Still don't have enough of red velvet? Oh wait, one does not simply not have too much red velvet.

My initial thought when I first hear of red velvet is "huh?". How exactly do you make a velvet cupcake? o.o (I associate with the material LOL). Anyhoo, after looking through recipes, I realise the difference between chocolate and red velvet is probably the red food colouring and vinegar (please correct me if I'm wrong).

So, I chanced upon this red velvet cookie & attempted this 3 weeks ago! It was my first bake after August.

Red Velvet White Chocolate Chip Cookies

  • 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 (caster 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

  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside.
  3. 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.
  4. Add egg and egg yolk and mix until combine.
  5. Add vinegar, vanilla and food coloring and mix until well blended.
  6. Slowly add in dry ingredients and mix just until combine.
  7. Mix in 1/2 cup white chocolate chips.
  8. 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.
  9. Gently press about 6 white chocolate chips into the top of each cookie (Be 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).
  10. Bake in preheated oven 8 - 9 minutes.
  11. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool.
  12. 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.

Recipe Source: Cooking Classy

For my 1st attempt, I didn't want too much redness, so I replaced 2 Tbsp flour with 2 Tbsp cocoa. But it turned out like a chocolate cookie :( Well, lesson learnt.

I don't usually like baking cookies because I have to make the shape. So shua gu right, but then I realise not all cookies recipes require the shape thing. An example is this. All you need to do is to roll it into a ball and it will be flatten when it is being baked.

How about you? Will you try this recipe with many ingredients or do you like simple ones? Basically, if you bake, you will realise the steps are almost the same or similar. I'm sure you will love it after you have attempted. successkid.jpg

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