Red Velvet Cookies

  • Total Time

    24m
    • Prep Time

      15m
    • Bake Time

      9m
  • Serves

    18
  • Skill Level

    Easy
  • Dietary Needs

    NF
    • Nut free

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The red velvet trend continues in baking, first the red velvet cake and now these delicious cookies with white chocolate chips. These moreish cookies are the perfect addition to a coffee morning with friends, or just a mid morning munch by yourself.  

Method

  1. Preheat the oven to 190°C/170°fan/Gas Mark 5 and line two trays with baking parchment.

  2. Combine the flour, cocoa powder, salt and bicarbonate of soda in a bowl.

    • 150g Plain White Flour
    • 1½ tbsp Cocoa Powder
    • ½ tsp Bicarbonate of Soda
    • ¼ tsp Salt
  3. Beat together the butter and sugar until very soft and fluffy. Add the egg, vanilla, vinegar and red food colouring. Mix until smooth.

    • 100g Butter (Unsalted, Softened)
    • 150g Unrefined Light Muscovado Sugar (We Like Billington's)
    • ¾ tsp White Wine Vinegar
    • ½ pot Red Food Colouring (Professional Grade)
  4. Add the dry ingredients to the sugar and butter mixture. Add 30g of the white chocolate chips.

    • 30g White Chocolate Chips
  5. Chill the dough for 30 minutes.

  6. Drop large teaspoons of dough onto your prepared baking sheets, making sure they are well spaced out. Leave plenty of room, as the cookies will spread.

  7. Press some of the reserved chocolate chips into the top of each cookie.

  8. Bake the cookies for 9 minutes.

  9. Allow to cool on the tray for 5 minutes before transfering them to cool on a wire cooling rack.

Let's Bake

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