White Chocolate Chip Red Velvet Cookies

11 Jul

Guess what? I was bad this weekend. REAL bad.

I made up some recipes. Each of which was more devilish than the first. Trust me, devilish is good. REAL good.

Is this post starting to sound like a 1950’s detective show? Oh good, because that’s what I was going for.

We’ll start with the lesser of two evils since it’s only Monday. Maybe on Wednesday you will be ready for pure evil that materialized itself in the other recipe.

I have been in love with red velvet cake since I took my first delectable bite back in 2002. Actually, I have no idea what kind of cake I was eating in 2002, the date was just for effect but we’ll roll with it. I loved it then and I love it now. I noticed it has become quite popular recently and there have been all types of variations and new recipes popping up with a red velvet theme. I thought I would join the pack and alter my favorite Chocolate Chip Cookie recipe to make a Red Velvet dough studded with white chocolate chips.

Yum-a-licious.

White Chocolate Chip Red Velvet Cookies

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 tablespoons cocoa powder
1 cup (2 sticks) butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 tablespoons red food coloring.
2 cups (about 12 ounces) White Chocolate Chips

Preheat oven to 350 degrees.Prepare either non stick cookie sheets, or regular cookie sheets lined with parchment paper. Sift together the flour, baking soda and cocoa.

In an electric mixer, cream the butter and sugars at medium speed until light and fluffy. Lower the speed on your mixer and add in the eggs, vanilla, salt and food coloring. Slowly add the flour mixture and beat until combined (just a minute or so.)

Remove bowl from mixer and hand mix in the white chocolate chips.

Scoop heaping tablespoon sized balls of dough onto the cookie sheets and bake about 8-12 minutes until set around the edges but still soft in the center. Remove from oven and let sit on the sheets for a moment or two. Once rested, transfer the cookies to a wire rack to cool completely.

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