RED VELVET CHOCOLATE

Red velvet & white chocolate in soft & chewy cookie form. The perfect way to say I Love You!



Upbeat February!!!!! Welcome to the month of hearts, blossoms, confection and chocolate! I have soooo numerous heavenly things anticipated your exceptional somebody (or yourself). So we should begin with Chocolate Chip Cookies. What's more, to complete off – another giveaway! 


Here's my disclaimer. I LOVE Valentine's Day. Yes, I understand 100% that many individuals consider it to be only a reason for gem specialists to offer more precious stones. Furthermore, I 100% comprehend this supposition. Be that as it may, I like taking a day to value our loved ones – companions, life partners, kids, puppies… And my most loved approach to say I Love You is with home made treats. From my heart to your stomach – I believe you're entirely phenomenal 😉 (Or midsection rubs and scratches in case you're a puppy.)



So to commence the month of I Love You's – we're making Red Velvet Chocolate Chip Cookies. These treats have the ideal indication of chocolate, are absurdly delicate, loaded with white chocolate chips, and ideal for Valentine's Day. So bubbly and so delightful. 


The formula is adjusted from my Soft Batch Double Chocolate Cookies and Chocolate Chip Cookies . They begin with genuine spread for the most heavenly flavor, and utilize a blend of chestnut sugar and granulated sugar to give your treats a milder consistency. Chestnut sugar adds dampness to the mixture to make treats chewy and liquefy in-your-mouth like, and including cornstarch builds the chewiness. At that point a touch cocoa for the mark red velvet flavor. I like my red velvet somewhat more on the chocolate side which gives the treats a more profound, burgundy shading rather than a brilliant redish-pink. The chocolate is unquestionably perceptible yet they certainly aren't twofold chocolate treats.



For the delightful red shading you can utilize fluid or gel nourishment shading, yet be 100% positive it isn't seasoned. I suggest utilizing between 1.5 and 2 tablespoons. The more sustenance shading – the more declared the shading will be. I utilized 2 tablespoons since I needed a dark red shading for photos. 


At that point simply like the greater part of my different treats, you'll cool the mixture preceding preparing. The mixture for this formula is very delicate so chilling is 100% important to decrease spreading and guarantee your treats aren't too thin. I pack my treats loaded with chocolate chips – so they should be thick. In the first place you'll frame the batter into balls, then place on a treat plate or plate, cover with stick wrap and chill for 3+ hours. I certainly prescribe utilizing a treat scoop to shape the treats to abstain from getting red sustenance shading on your fingers. (See notes in the formula on the off chance that you don't possess one).



At that point when you're prepared to say I Love You – or praise yourself on being super amazing – pop them in the broiler. The last trap for super delicate treats is to under heat. The tops ought to be practically set when you remove the treats from the stove – they'll keep preparing on the treat plate as they cool. And after that eat up. With drain and your exceptional someones. 


Possibly I'm excessively energized for Valentine's??? Never. You'll be enamored with these Red Velvet Chocolate Cookies and generally as energized for February fourteenth subsequent to tasting them.


Red Velvet Chocolate
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
Servings26 -28 cookies
Ingredients
  • 1 cup and 1/3 all-purpose flour spooned & leveled (careful not to over measure)
  • 1/3 cup natural cocoa powder
  • 1 teaspoons and 1/2 cornstarch
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter softened to room temperature
  • 1/2 cup packed brown sugar light or dark
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla
  • 1.5 tablespoons to 2 red food coloring liquid or gel
  • 3/4 cup + 1/4 cup white chocolate chips
Instructions
  1. In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt. Set aside.
  2. In a separate large bowl using a stand or hand-held electric mixer beat the butter and sugars together on medium speed until light & fluffy. Once no clumps of sugar remain add in the egg & vanilla and beat until combined. Add in the red food coloring and continue mixing. The batter will look quite neon at this point.
  3. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula and large wooden spoon. Add in 1/2 the flour mixture and beat on low speed until combined. Add in the 2nd half of the flour mixture and beat on low. Turn of the mixer, scrape down the sides of the bowl, and add in 3/4 cup white chocolate chips. Beat on low for about 15 seconds until chocolate chips are mixed in. The dough will be very sticky
  4. Using a cookie scoop, form dough into balls of about 1 tablespoons. I got a total of 27 cookies. Put cookies on a plate, cover with cling wrap, and refrigerate for 3+ hours.
  5. When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. Place cookies 2 inches apart on the tray, and bake for 7-9 minutes. The tops should look almost set when you remove them from the oven. Allow cookies to cool on their tray for at least 10 minutes before transferring to a wire rack to continue cooling. While the cookies are cooling, stud the tops of your cookies with the additional 1/4 cup of white chocolate chips.
Recipe Notes
*Since the dough is sticky - If you don't have a cookie scoop, I recommend first chilling the dough in its mixing bowl for 30 minutes to 1 hour. Then remove the dough from the fridge, form it into balls of about 1 tablespoon and chill for an additional 2+ hours prior to baking.
Hakan Yerlikaya
Hakan Yerlikaya

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