Red velvet. Yeah, that's right. Red velvet cookies. I have to admit, I'm not a chocolate cookie fan, but these exceeded my expectations. Just chocolate-y enough, and semi-cake-like for just the right texture. I first saw these on my favorite blog, How Sweet It Is, a while ago, but just had the guts to try them last week. If you're in the mood for a new take on the classic CCC recipe, I'd highly recommend this recipe.
The only modifications I made were replacing most of the flour with cake flour in order to make the cookies a bit more cake-like and soft. I'm a big fan of soft, chewy cookies, and these seemed to compliment its cake ancestor nicely. I love the cracks that all of the baking soda makes in them, too!
Red Velvet Chocolate Chip Cookies
recipe adapted from Jessica at How Sweet It Is
1/2 cup (1 stick) unsalted butter
1/2 cup granulated white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup cake flour
1/2 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup cocoa powder
1 teaspoon red food coloring
1/2 cup Ghirardelli 60% cacao chocolate chips
- Preheat oven to 375.
- Cream butter and sugars together until fluffy.
- Add egg and vanilla and combine until smooth.
- Beat in red food coloring.
- Stir in cocoa, flour, baking soda and salt until just combined.
- Fold in chocolate chips.
- Scoop out dough into 1-2 tablespoon balls and set on baking sheet.
- Bake for 10-12 minutes until middle begins to crack a little.
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