Red Velvet & White Choc Chip Cookies.

People are going pretty bananas for red-velvet at the moment. Red-velvet cupcake, red-velvet whoopie pies, red-velvet fudge, red-velvet velvet, hell, you name it, there is a red-velvet for it! Today I am posting a recipe for some scrummy Red Velvet Cookies I recently made. Its was cold out and I don’t like the whole eat a cup cake and feel guilty for the whole day thing. this way you can have your red-velvet cake and eat it… in cookie form:)

Start by turning your oven on to 180C and line 2 big baking trays with silicone baking paper and put them aside.(This recipe makes approx 50 3,5cm cookies)

250 g flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 teaspoon Bicarb
1/2 teaspoon salt
110g butter at room temperature
250 g sugar
2 eggs
2 tbsp buttermilk
60g white chocolate disks
1 tsp red gel food coloring

Sift together your Flour, Cocoa powder, Baking powder and Salt. Put your Butter and sugar into your Kitchen Aid and, using the whisk attachment, cream them together until you have a beautiful, light and fluffy texture.
redvelvet2Next, crack in the eggs, one by one, and continue to beat the mixture until you have a pale and light texture. (scrape down the sides of your Kitchen Aid Bowl so you don’t end up with blotchy cookies)

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Chuck in the food colouring and Buttermilk and mix until they are well incorporated.

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Turn off the Kitchen Aid and pour all the sifted dry ingredients into the bowl. On a low speed, beat until the dry ingredients are JUST blended.

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Take the bowl off the Kitchen Aid, cover it in Cling Film and put it in the fridge for a good 40 minutes to cool. This will prevent your cookies from spreading into thin, oddly shaped blotch cookies in the oven. When your cookie dough has cooled, grab a piping bag, a 14mm nozzle (or what ever nozzle you have lying around) and fill your piping bag with Cookie dough. You probably think I’m crazy, but I find that piping cookie dough is the best way to get a uniform size and a neat finish. If you do not have a piping bag, you are more than welcome to just spoon dollops of cookie dough onto your baking sheet.
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Back to the piping, I have a little template that I drew up (I traced the circle from the lid of a tomato sauce bottle) that I slide underneath the baking paper. This is awesome if you are looking for exactly the same size cookies. Pipe your cookies into about 1,5cm high domes spaced about 4cm apart.  Break up the white chocolate disks and spike bits of chocolate into the cookies.

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Put your cookies into the oven (on the middle rack) and bake for 12 – 15 minutes. Leave them to cool on a wire cooling rack before you munch them. They are ridiculous when coupled with a big glass of milk.

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