NYC Red Velvet Cookies!
Gooey white chocolate chip New York style red velvet cookies - utter cookie heaven!
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 125 g unsalted butter
- 100 g light brown sugar
- 75 g white granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 1 tsp red food colouring
- 265 g plain flour
- 15 g cocoa powder
- 1+1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 300 g white chocolate chips ((or chopped chocolate))
Instructions
- 1
Add your butter and sugars to a bowl and beat until creamy - I use my stand mixer with the beater attachment!
- 2
Add in your egg, vanilla and red food colouring and beat again.
- 3
Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
- 4
Add in your white chocolate chips and beat until they're distributed well!
- 5
Weigh your cookies out into eight cookie dough balls - they're about 115-120g each! If you don't want them as big, feel free to make them smaller.
- 6
Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
- 7
Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
- 8
Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
- 9
Bake the cookies in the oven for 12-14 minutes. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking. If you've made half size, they'll take about 9 minutes to bake.
- 10
Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling! They make look a little raw when they come out - but trust me.
- 11
ENJOY!