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.
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.
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.
Step 4:
Add the dry ingredients to the sugar and butter mixture. Add 30g of the white chocolate chips.
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
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
- 150g Allinson's Plain White Flour
Utensils
- Baking tray
- Cling film
- Cooling rack
Nutritional Information
per 26g- 130cal Energy
- 6.2g Fat
- 3.8g of which Saturates
- 16g Carbohydrates
- 10g of which Sugars
- 1.7g Protein
- 0.19g Salt
Recipe Reviews
dunno about them hope they are good gonna cook them soon just wanna try something new checking out the comments now!!!
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.
hi I was wondering if the white wine vinegar can be left out since this is for prom fundraising at my school and I want it to suitable for everyone to purchase
Hi
This ingredient is included in the recipe as it is acidic and will react with the bicarbonate of soda to create the correct consistency for red velvet. Whilst we have not tried this, you could attempt to substitute the vinegar for lemon juice (which is also acidic) to make this bake more suitable for your needs.
Happy Baking
I made these and they were lovely!
The best cookies for everyone
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
- 150g Allinson's Plain White Flour
Utensils
- Baking tray
- Cling film
- Cooling rack
Nutritional Information
per 26g- 130cal Energy
- 6.2g Fat
- 3.8g of which Saturates
- 16g Carbohydrates
- 10g of which Sugars
- 1.7g Protein
- 0.19g Salt