I know it’s rude to talk while speaking *nom nom nom* but ‘Red Velvet Cookies’ anyone? It’s the only way I could convince myself to drink a glass of milk today! 🙂
The original recipe belongs to Sally’s Baking Addiction. However, I have re-written the recipe in my own way.
Yields: approximately 20 cookies
All Purpose Flour: 1 and 1/2 cup + 1 tbsp
Baking Soda: 1 tsp
Cocoa Powder: 1/4 cup
Egg (large): 1
Unsalted butter (at room temperature): 113 grams
Light brown sugar: 3/4 cups
Caster sugar: 1/4 cup
Vanilla Essence: 2 tsp
Milk: 1 tbsp
Red food colour: 1 and 1/2 tbsp
Chocolate Chips: 1 cup
- In a bowl, beat together the unsalted butter, light brown sugar and caster sugar until creamy. Add the egg, followed by the vanilla essence, milk and red food colouring. Beat the ingredients together until well-combined. Set aside.
- In a separate bowl, sift and add the all purpose flour, cocoa powder and baking soda. Combine the ingredients with the help of a spoon or spatula.
- Add the dry ingredients to the wet ingredients and mix (do not beat) with the help of a spatula. Add the chocolate chips and give the batter one final mix.
- Cover the bowl with cling film and refrigerate overnight or at least for an hour. Do not skip this step as it will effect the thickness of the cookies.
- Once your cookie dough has chilled, pre-heat your oven to 180 degrees Celsius.
- Form equal sized cookie balls and transfer to your baking tray. Leave a slight gap between each cookie as they will spread while baking.
- Bake your red velvet cookies at 180 degrees celsius for approximately 10 minutes or until the edges are a bit hard. Do not overbake as otherwise the cookies will not be chewy.
- Transfer the cookies to your cooling rack and allow to cool completely. (Important tip: Get rid of any weighing scale, health-conscious friends and guilt while the cookies are cooling!).
That’s it! Now seize the day by leaving nothing but crumbs on that plate!
What was the last dessert you had?
Until the next post, ‘Let’s Keep it Strictly Lighthearted!’