Who is in the mood for LURVE????
With it being Valentines day tomorrow I thought I would hook you guys up with one of my favourite Red Velvet recipes – Cookies of course!
This is a simple and delicious recipe to make and share with someone special – Cookies are always best shared after all.
Before I give you the recipe I am going to share one of my top baking tips with you today – I hate those little packets of chocolate chips you can buy in the baking aisle at the supermarkets. I never think they taste that great and they are never big enough for my taste with it comes to chocolate cookies.
Instead of using these I like to buy regular bars of chocolate (Green and Blacks if you are feeling super decedent) I use a a large knife and chop the bar up into chunks to add to the cookies…it is so much better I think.
This recipe is a gorgeous combination of tasty vanilla and lush milk chocolate served up in a moreish soft tasty cookie – the only draw back is one cookie is never every enough.
I hope you have a lovely valentines Day and enjoy the cookies.
200g Plain Flour
25g Cocoa Powder
1 tsp Baking Soda
1/4 tsp Salt
115g Unsalted Butter at Room Temperature
120g Light Brown Sugar
50g Granulated Sugar
1 tbsp Milk
2 tsp Vanilla Extract
Red Food Colouring
200g Milk Chocolate (Chips or bar)
In a bowl mix together the flour, cocoa powder, baking soda, and salt, then set to one side
In a large mixing bowl beat the butter with a hand held mixer until it is light and creamy. Add the sugars to the whipped butter and mix again until well combined.
To the butter mixture add the egg, milk and vanilla extract. Give this a good mix together before adding the red food colouring. This is a personal taste thing – I like mine very red so I add quite a bit of food colouring. Add a little at first and keep adding until you get your desired colour
Add the flour mixture into the butter mixture and slowly using a hand-held mixer combine the two together. Be careful not to over mix, just mix until all the flour is fully combined.
Add to the dough 80% of chocolate and using a wooden spoon mix until the chocolate is evenly distributed.
This mixture will feel softer than most cookie doughs – don’t worry about it.
Cover the bowl with cling film and pop in the fridge for at least an hour.
Once the dough is chilled Preheat oven to 175C.
Scoop approx 1.5 Tablespoons of dough and using your hands roll the dough into a ball, and place on a baking sheet. Be sure to leave room for the cookies to spread.
Bake each batch for 10-11 minutes. You may think the cookies are under done when you take them out. You want them to be soft, they will firm up as the cool so don’t over bake them.
If the cookies haven’t spread when the come out of the oven use the back of a spoon just to lightly press them down.
Using the remaining chocolate add a few chips to the top of the cookies and press them in lightly.
Allow the cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool before enjoying.