If you let it sit in the fridge for too long, the dough will harden too much and be difficult to scoop. When refrigerating the cookie dough in the mixing bowl, set a timer so you don’t forget about it.However, the dough may be wet and sticky at this stage and you won’t be able to roll them into balls just yet. You can portion the cookie dough right after mixing and refrigerate the dough balls for at least an hour before baking.For rounder cookies with neater edges, you could roll the cookie dough into balls. Refrigerate for at least another 30 minutes before baking. Portion the cookie dough with a large cookie scoop and place them on a parchment lined baking sheet.A little bit of kosher salt to enhance the flavor of the cookies.Both baking powder and baking soda are used for leavening.I use AP flour here, you can use bread flour for even chewier cookies.I use McCormick red food color, you can get a small bottle at the grocery store.You might be tempted to omit the vanilla, don’t! Even though we have cocoa powder to flavor the cookies, vanilla extract will enhance the flavor and keep it from tasting flat.Save the egg white for meringue cookies or Swiss meringue buttercream. Don’t use 2 whole eggs, it would be too much liquid. You’ll need 1 whole egg and 1 egg yolk.I showed chocolate wafers here, but chocolate chips, chocolate chunks, and chopped chocolate are all fine. Any kind of white chocolate should work in this recipe.I used dutch-processed cocoa powder for a stronger chocolate flavor, but you can use whichever type of cocoa powder you have at home.Both granulated sugar and brown sugar are used here.If you want more cakey cookies, use softened butter instead. Melted butter is used in this recipe for a more chewy cookie.The list of ingredients, quantity, and instructions are also in the recipe card at the end of this post. You will need a total of 12 ingredients to make this red velvet cookies recipe. That’s the best reason for cookies! What you’ll need And they’re so festive for the holidays, but there’s nothing wrong with baking them up just because you want to. They’re chewy, buttery, sweet and creamy. ![]() ![]() These red velvet cookies have a good dose of cocoa and lots of white chocolate. I made some slight tweaks to the original recipe and they were a huge hit! I made a few batches of these Red Velvet Cookies during Christmas and sent them off to friends since we weren’t able to see anyone during the holiday season.
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