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Red Velvet Cookies

Quick and easy

5 Reviews

  • Nut free

About the bake

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.  

24Total Time
15Prep Time
9Bake Time
18Serves
Easy

Method

  1. Step 1:

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

  2. Step 2:

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

  3. 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.

  4. Step 4:

    Add the dry ingredients to the sugar and butter mixture. Add 30g of the white chocolate chips.

  5. Step 5:

    Chill the dough for 30 minutes.

  6. 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.

  7. Step 7:

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

  8. Step 8:

    Bake the cookies for 9 minutes.

  9. Step 9:

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

Ingredients

  • For the Cookies

    • 150g Allinson's Plain White Flour
    • 1 1/2 tbsp Cocoa powder
    • 1/2 tsp Bicarbonate of soda
    • 1/4 tsp Salt
    • 100g Butter (unsalted, softened)
    • 150g Billington's Unrefined Light Muscovado Sugar
    • 3/4 tsp White wine vinegar
    • 3/4 tsp Nielsen-Massey Vanilla Extract
    • 1 Egg (free range) (large)
    • 1/2 pot Red food colouring (professional grade)
    • 60g White chocolate chips

Utensils

  • Baking tray
  • Cling film
  • Cooling rack

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