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Red velvet cookies

Red velvet cookies

By William Dhar
20’ Prep time
15’ Cook time
35’ Total time
282 Calories
1 Serving

Summary

Crisp at the edges, chewy in the centre and a little bit showy, these are everything you want from a cookie. make a double batch of dough and freeze half to bake later.
William Dhar 0 Followers

Step by Step

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Step 1

In a bowl, combine the flour, cocoa, baking powder, bicarbonate of soda and salt. In a separate mixing bowl, use an electric hand mixer to cream together the butter and both sugars until light and fluffy (about 4 minutes). Beat in the egg and vanilla, followed by the red gel colouring.
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Step 2

Beat in the flour mixture until completely combined, then finally fold through the chopped white chocolate. Chill the cookie dough, covered, for at least 1 hour or up to 24 hours.
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Step 3

Preheat the oven to 180ºC, gas mark 4. Line 2 large baking trays with baking parchment. Roll the dough into 12 equal balls (about 60g each) and place, well spread out, on the baking trays. Bake for 12-14 minutes, swapping the trays halfway through, then set aside to cool on a wire rack. Store the cookies in an airtight container for up to 5 days.

Ingredient

  • Baking powder
    Baking powder
    1 tsp
  • Vanilla bean paste
    Vanilla bean paste
    1 tsp
  • British blacktail medium free range eggs
    British blacktail medium free range eggs
    1
  • White chocolate
    White chocolate
    150 grams
  • Bicarbonate of soda
    Bicarbonate of soda
    0.5 tsp
  • Billington's golden caster sugar
    Billington's golden caster sugar
    90 grams
  • Essential unsalted butter
    Essential unsalted butter
    125 grams
  • Cocoa powder
    Cocoa powder
    2 tsp
  • Fine salt
    Fine salt
    0.5
  • Red gel food colouring
    Red gel food colouring
    19 grams
  • Essential plain flour
    Essential plain flour
    210 grams
  • Billington’s dark brown soft sugar
    Billington’s dark brown soft sugar
    90 grams

Nutrition Facts

View nutrition facts
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