The red velvet trend continues in baking; first came red velvet cake, and now these delicious red velvet cookies with white chocolate chips have made an appearance.
These moreish cookies are the perfect addition to a coffee morning with friends, or just a mid-morning munch by yourself.
11 ingredients9 steps
Nut Free
Method
Step 1
Preheat the oven to 190°C/170°fan/Gas Mark 5 and line two trays with baking parchment.
Step 2
Combine the flour, cocoa powder, salt and bicarbonate of soda in a bowl.
Ingredients for this step
Allinson's Plain White Flour(150g)
Cocoa powder(1 1/2 tbsp)
Bicarbonate of soda(1/2 tsp)
Salt(1/4 tsp)
Step 3
Beat together the butter and sugar until very soft and fluffy. Add the egg, vanilla, vinegar and red food colouring. Mix until smooth.
Add the dry ingredients to the sugar and butter mixture. Add 30g of the white chocolate chips.
Ingredients for this step
White chocolate chips(60g)
Step 5
Chill the dough for 30 minutes.
Step 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.
Step 7
Press some of the reserved chocolate chips into the top of each cookie.
Step 8
Bake the cookies for 9 minutes.
Step 9
Allow to cool on the tray for 5 minutes before transfering them to cool on a wire cooling rack.
Ingredients
MetricImperial
For the Cookies
150gAllinson's Plain White Flour
1 1/2 tbspCocoa powder
1/2 tspBicarbonate of soda
1/4 tspSalt
100gButter (unsalted, softened)
150gBillington's Unrefined Light Muscovado Sugar
3/4 tspWhite wine vinegar
3/4 tspNielsen-Massey Vanilla Extract
1Egg (free range) (large)
1/2 potRed food colouring (professional grade)
60gWhite chocolate chips
Utensils
Baking tray
Cling film
Cooling rack
Nutritional information per 26g serving
Energy 130cal
Fat 6.2g
of which Saturates 3.8g
Carbohydrates 16g
of which Sugars 10g
Protein 1.7g
Salt 0.19g
5 Baker Ratings
dunno about them hope they are good gonna cook them soon just wanna try something new checking out the comments now!!!
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0 bakers loved this!
These were really satisfying to make and delicious. You really do need that much food colouring to get the bright red colour. 18 is the perfect cookie size. My only criticism is don’t start by heating the oven, as you need to chill the mix in the fridge for 30mins. Turn the oven on then instead. Will definitely be making these again.
