Who doesn’t love a little cookie action?
And what with it being Valentines in a few days I thought I would hook you guys up with a great cookie recipe to whip up to share with the people you love, because in my opinion nothing says ‘I love you, you’re important’ more than baked goods.
This cookie recipe is delicious, it’s not my regular style of cookie which is usually a thin soft butter cookie. This chocolate red velvet cookie is a bit on the thicker side, and almost cake like in texture.
Now I have made these as sandwich with a white chocolate cream cheese frosting, but you could easily just eat these as straight cookies. Or just top them with a little frosting. Or if you don’t like cream cheese frosting ( why do you not like cream cheese frosting? it’s the king of all frostings, what is wrong with you? 😛 ) you could use a simple butter frosting. What I am trying to say is that these cookies work in a number of ways so don’t be put off if you don’t fancy the frosting – but for me it is the sweet creamy frosting that makes these cookies so good.
A little tip, I normally never keep cookies in the fridge ever. But because these I do because of the cheese cheese, which reallys needs to be kept chilled. I quite like them from the fridge tho 🙂
I hope you guys love this recipe, it’s one I don’t make for often because it takes just a wee bit longer than my regular cookie recipes, but everytime I make it I always think ‘ why don’t I make these more?’
Red Velvet White Chocolate Cookie Recipe.
200g Plain Flour
30g Cocoa Powder
1 tsp Bi Carb of 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
150g White Chocolate (Chips or bar chopped into small pieces)
Step 1. In a bowl mix together the flour, cocoa powder, baking soda, and salt. Set to one side for later
Step 2. 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.
Step 3. To the butter mixture add the egg, milk and vanilla extract. Mix again with the hand held mixer until well combined. Add the red food colouring, how much depends how red you want the cookies. 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
Step 4. Add the flour to the butter mixture, and using a spoon mix the two together. Be careful not to over mix, just mix until all the flour is fully combined.
Step 5. Add to the dough 80% of chocolate and using a spoon mix until the chocolate is evenly distributed.
Step 6. This mixture will feel softer than most cookie doughs – don’t worry about it, it will firm up in the fridge. Cover the bowl with cling film and pop in the fridge for at least an hour, but ideally aim for 3-4 hours. This is a good time to whip up the white chocolate cream cheese frosting as you will want to chill it before use. Directions are below.
Step 7. Once the dough is chilled Preheat oven to 175.C Scoop approx 1.5 tablespoons of dough, and using your hands roll the dough into a loose ball, place on a baking sheet and using a spoon press them very lightly down. Be sure to leave room for the cookies to spread.
Step 8. Bake each batch for 12 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 be careful not to over bake them. Once the cookies are a little cooler (5-10 minutes after coming out of the over) Using the remaining chocolate add a few chips to the top of each cookie and press them in lightly.
Step 9. Once cookies are completely cooled you can construct your cookie sandwich – simply get two cookies of a similar size, pipe a little frosting on top of one and place the other on the top….and they are done 🙂
White Chocolate Cream Cheese Frosting
100g Good Quality White Chocolate
90g Unsalted Butter
110g Full Fat Cream Cheese
1 tsp Vanilla Extract
200g Icing Sugar
Step 1. In a large glass mixing bowl measure out the chocolate. Bring a pan of water to a light simmer and place the bowl over the pot. Stir occasionally until the chocolate is just melted. Remove the bowl from the pan, and set to one side too cool for a little while.
Step 2. In a large mixing bowl beat the butter and cream cheese until light and fluffy with a hand held mixer.
Step 3. Add the Icing Sugar to the butter mix along with the Vanilla, and beat with a handheld mixer until well combined. Add the cooled melted white chocolate, whip again with the mixer. The frosting will be on the soft side so I like to put it in the fridge for at least an hour to allow it cool and thicken up prior to use.