Cookies

Red Velvet & White Chocolate Chip Cookies

These bright red cookies are soft, chewy, and packed with incredible red velvet flavor!

~Ingredients: 

1/2 Cup Butter, softened.

1/2 Brown Sugar.

1/2 Cup Granulated Sugar.

1 Egg.

1 1/2 Teaspoon Vanilla Extract.

1/2 Teaspoon Salt.

1/4 Teaspoon Espresso Powder.*

1 Tablespoon Buttermilk.**

1 1/3 Cup All Purpose Flour.

1/2 Teaspoon Baking Soda.

1 Teaspoon Cornstarch.

2 1/2 Tablespoon Cocoa Powder.

1 Tablespoon Liquid Red Food Coloring.***

1 Cup White Chocolate Chips.

~Directions:

Step 1: Beat the butter until light and fluffy, for about 1 minute.

Step 2: Add in the brown sugar and the white sugar and beat until well creamed. 

Step 3: Beat in the egg, vanilla extract, salt, buttermilk, and the espresso powder. 

Step 4: Add in the food coloring and mix. Once combined, set aside.

Step 5: In a separate bowl, mix together flour, baking soda, cornstarch, and cocoa powder. 

Step 6: Once combined, slowly incorporate the dry ingredients into the wet ingredients. 

Step 7: Once combined, if the dough is not as red as you would like, feel free to add in more food coloring until it's at your desired color.

Step 8: Add in white chocolate chips. Mix.

 Step 9: Once combined, chill the dough in the fridge for at least 30 minutes.****

Step 10: Bake for 10 - 12 minutes, or until slightly soft to the touch but not gooey.******

Step 11: Allow to cool before eating and serving.

Step 12: Eat and Enjoy!

~Recipe Notes:

*The Espresso Powder is optional if you don't have it on hand, it's fine.

**How to make your own Buttermilk:

-Ingredients:

2 Tablespoons freshly squeezed lemon juice.

1 Cup Milk (full or low fat).

-Directions:

Step 1: Measure the milk into a jug.

Step 2: Stir in lemon juice or vinegar into the milk. Stir to combine. Let sit for 30 minutes at room temperature until the milk begins to curdle and becomes acidic.

Make it before you start making the cake batter and just set it aside until it is called for in the recipe.

Use in place of buttermilk in the recipe as it calls for. And if you don't use it straight away store it in the fridge for up to 3 days.

Also check out our Baking Tips & Tricks book for more information on buttermilk, it also has substitutions for buttermilk (link in the comments below).

***You can use as little or as much red food coloring you want. It depends on your taste and what kind of food coloring you are using (liquid, gel, powder etc...)

****If you're impatient, like Hailey is, pop cookie dough onto a baking sheet, and pop into the freezer for five minutes and then bake.

******Because of the color, red velvet cookies can be hard to tell if they're that "golden brown color", thus the touch method is your best bet.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hannah and Hailey :)