Yields or Serves:
Red Velvet Cookies
Red Velvet Cake is one of my favorite cakes so I wondered if I could transform them into cookies. With a couple of tries I had great success. I found that putting the dough in the fridge for a couple of hours really helped. Don’t be afraid of using red food coloring. I found a fabulous plant based food coloring that works just as well as the traditional chemical ones.
3 Cups Unbleached Flour
1/2 Cup Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1 Cup Softened Unsalted Butter (2 Sticks)
2 Cups Sugar
2 Large Eggs
1 Tablespoon Red Food Coloring
2 Teaspoons White Vinegar
1 Tablespoon Vanilla Extract
12 Ounces White Chocolate Chips
Line baking sheets with parchment paper. Whisk together flour, cocoa, baking soda, and kosher salt in medium-size bowl. Beat butter and sugar in large-size bowl for 5 minutes until fluffy. Beat in eggs, food coloring, vanilla, and vinegar. Mix flour mixture into butter mixture just to combine. Stir in white chocolate chips. Cover with plastic wrap and place in refrigerator for 2 hours. When ready to bake preheat oven to 350 degrees and remove from fridge. Let cookie dough warm up for 10 minutes before scooping. Scoop dough with ice cream scoop onto lined baking sheets. Bake cookies for 10 to 12 minutes until edges are set. Remember that every oven heats differently. You don’t want to overcook these cookies. Remove from oven and let cookies cook on baking sheets for 5 minutes. Remove from baking sheets and transfer to cooling racks. Makes about 3 dozen cookies.