Red Velvet Cookies

40 mins
Serves 20
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Directions

  1. 1Whisk together melted butter, light brown sugar and granulated sugar until it forms a thick paste.
  2. 2Whisk together melted butter, light brown sugar and granulated sugar until it forms a thick paste.
  3. 3Whisk together melted butter, light brown sugar and granulated sugar until it forms a thick paste.
  4. 4Add one egg, vanilla and strong red food coloring and mix until smooth.
  5. 5Add one egg, vanilla and strong red food coloring and mix until smooth.
  6. 6Add one egg, vanilla and strong red food coloring and mix until smooth.
  7. 7Sift in plain flour, cocoa powder, bicarbonate of soda and salt, then fold these in until just combined.
  8. 8Sift in plain flour, cocoa powder, bicarbonate of soda and salt, then fold these in until just combined.
  9. 9Sift in plain flour, cocoa powder, bicarbonate of soda and salt, then fold these in until just combined.
  10. 10Add white and milk chocolate chips and fold these in.
  11. 11Add white and milk chocolate chips and fold these in.
  12. 12Add white and milk chocolate chips and fold these in.
  13. 13Chill the dough for half an hour.
  14. 14Chill the dough for half an hour.
  15. 15Chill the dough for half an hour.
  16. 16Scoop up two tablespoons of dough.
  17. 17Scoop up two tablespoons of dough.
  18. 18Scoop up two tablespoons of dough.
  19. 19Place on a cookie sheet.
  20. 20Place on a cookie sheet.
  21. 21Place on a cookie sheet.
  22. 22Bake in the oven at 160C (fan) for 8-10 minutes.
  23. 23Bake in the oven at 160C (fan) for 8-10 minutes.
  24. 24Bake in the oven at 160C (fan) for 8-10 minutes.
  25. 25Let them cool for 10 minutes on the cookie sheet before transferring to a cooling rack.
  26. 26Let them cool for 10 minutes on the cookie sheet before transferring to a cooling rack.
  27. 27Let them cool for 10 minutes on the cookie sheet before transferring to a cooling rack.

Ingredients

  • 115 g unsalted butter, melted
  • 115 g unsalted butter, melted
  • 115 g unsalted butter, melted
  • 150 g light brown sugar
  • 150 g light brown sugar
  • 150 g light brown sugar
  • 115 g granulated sugar
  • 115 g granulated sugar
  • 115 g granulated sugar
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • Strong red food colouring (I used Sugarflair Red Extra)
  • Strong red food colouring (I used Sugarflair Red Extra)
  • Strong red food colouring (I used Sugarflair Red Extra)
  • 170 g plain flour
  • 170 g plain flour
  • 170 g plain flour
  • 10 g cocoa powder
  • 10 g cocoa powder
  • 10 g cocoa powder
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 100 g white chocolate chips
  • 100 g white chocolate chips
  • 100 g white chocolate chips
  • 75 g milk or dark chocolate chips
  • 75 g milk or dark chocolate chips
  • 75 g milk or dark chocolate chips

Equipment

cookie sheetovencooling rack

Tips

  • Allow to cool for 10 minutes before transferring to a cooling rack.