Liz is here today for you from That Skinny Chick Can Bake. She has one of my favorite blogs as she just pumps out amazing recipes, one after another. Alot of them are desserts and she sure can bake. I am so thrilled she brought over Red Velvet Cookies as I don’t think I have one recipe on the blog for red velvet anything. These cookies look absolutely awesome, I want to reach in and grab one. Come follow Liz on Facebook, Twitter, Pinterest, StumbleUpon, Google+ and Instagram. You will be so happy you did!!
These soft and chewy Red Velvet Cookies have all the deliciousness of red velvet cake but in cookie form. Plus, they are chock full of white chocolate chips!
I am thrilled to be guest posting for my friend, Tara, today. We got to know each other through the Sunday Supper group and I admired her vast talents immediately. Some of her photography tips have helped me immensely–she is always so generous with her advice. And her recipes??? I don’t think there is one that I wouldn’t inhale. I thought I’d bake up some red velvet cookies to share with you all today. Thanks for inviting me, Tara!
I consider it a win if three out of five family members enjoy a dish I make. I eat practically anything, but the hubby and kids are another story. For example, my daughter goes wild for anything red velvet. But the hubby is not a fan. He likes sugar cookies, chocolate chip cookies and chocolate cookies, but these gems with their couple tablespoons of cocoa powder don’t cut it for him. Then my youngest doesn’t like white chocolate. What the heck? But three of us love these chewy red velvet cookies, so I think you will, too.
Of course, these contain a lot of red food coloring. And a bit of cocoa powder. If you’d like them with a little more chocolate oomph, feel free to add a bit more cocoa, but subtract that amount from the flour. The color of your cookies won’t be quite so red, but if your family is like mine, they don’t care about looks if the cookies taste terrific! And the shortening helps keep these cookies thick and chewy. If they were made with all butter, they’d definitely spread more. I don’t mind using shortening every once in a blue moon—especially for a special treat! And chilling the dough also helps prevent the dreaded spreading. I hope you’ll give these a shot!
Red Velvet Cookies
Recipe adapted from Cooking Classy
- 2¼ cups flour
- 2½ tablespoons cocoa powder
- 1½ teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoons salt
- 8 tablespoons butter, at room temperature
- 5 tablespoons shortening
- 1½ cups sugar
- 1 egg
- 1 egg yolk
- 1½ tablespoons white vinegar
- 1½ teaspoons vanilla
- 1 tablespoons red food coloring
- 3/4 cup white chocolate chip cookies plus more for garnishing
- Preheat oven to 350º. Line cookie sheets with parchment paper and set aside.
- In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, and set aside. In another bowl, beat butter, shortening and sugar till very pale and fluffy. Add egg and egg yolk and mix until combined. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combined. Carefully mix in ¾ cup white chocolate chips. Chill the dough for about an hour or even overnight.
- Scoop dough out with 2 tablespoon capacity cookie disher and roll into balls and place about 2 inches apart on prepared cookie sheets. Gently press a few of the remaining chocolate into the top of each cookie, then reshape dough into balls if necessary.
- Bake for 14-16 minutes. Remove from oven and gently press a few of the remaining chocolate chips onto the top of each cookie. Allow to cool several minutes before removing to a wire rack to cool completely.
Yield: Makes about 2½ dozen cookies.