Today I have a batch of red velvet cookies, which can be made and finished in under an hour… Perfect if you’re having a Halloween party or have trick or treaters knocking the door.
Halloween is something I like but this year and the last haven’t been the best for me to celebrate. Maybe next year I’ll be able to make more Halloween goodies to share with you.
I know these cookies aren’t exactly a Halloween exclusive bake but the bright red colour fits the theme perfectly. They are chocolate and vanilla flavoured with white chocolate chips in the dough and to finish – he perfect combo, right?
Anyway, these cookies are perfect all year round and not just for Halloween. So why don’t you join me as I show you how to make a batch of these cookies?
Let’s get started, shall we?
75g Light brown sugar.
75g Granulated sugar.
1 tsp Vanilla extract.
150g Plain flour.
25g Cocoa powder.
½ tsp Baking powder.
Pinch of salt.
Red food colouring (gel or paste).
100g White chocolate chips.
Before you get into making these cookies, you’ll want to do some prep work. Preheat your oven to 180˚c/350˚f, line your baking trays with greaseproof paper/parchment, weigh up all your ingredients and prepare any other equipment you may be using.
To start making the cookies, you’ll want to take your mixing bowl (I’m using my stand mixer but feel free to use a hand mixer and a mixing bowl) and place the butter, light brown sugar and granulated sugar into it. Beat them all together over medium-high speed until they are all well combined.
Once they are all combined, you can then stop the mixer and give the bowl a good scraping down. This is just to incorporate any bits that may not have been worked in from earlier on.
Add in your egg and mix on a medium-high speed, as the egg incorporates you’ll notice that the consistency changes, this is what you want. Add in the vanilla extract and mix until its fully incorporated.
Give the bowl another good scraping down, to incorporate any bits that haven’t been fully worked in.
Add the plain flour, cocoa powder, baking powder and salt into the bowl, passing through a sieve first to remove any lumps (cocoa powder quite often clumps up and causes lumps). Start the mix on a low-medium speed, working your way up to a medium-high.
Once the dry ingredients have started to incorporate, you can start adding the red food colouring. If the colour doesn’t look too red, it will darken as it develops (this is common with red and black) plus when it bakes, it will darken in colour. I recommend using a concentrated food colouring, nothing too liquidy.
Now all of the dry ingredients and food colouring have been added, you can give the bowl a scrape down then add in the white chocolate chips and fold them in by hand using a silicon spatula, mix until they are fairly distributed.
If your dough is a little sticky, cover the bowl with cling film/plastic wrap and place in the fridge for 30-60 minutes and it should help with making the dough less sticky.
You can then take two scoops of dough per cookie. Rolling the two balls together until they form one, place it onto your lined baking tray and flatten slightly. They will spread so on a standard baking tray I place 6 cookies at a time. Adjust the amount per tray depending on your baking tray size.
Bake the cookies for 12-15 minutes, I normally go with 12-13 minutes but seeing as all ovens are different, it may take more time, depending.
Now that the cookies are baked. Take from the oven and top with a few more chocolate chips, I mean who doesn’t want more chocolate in a cookie?!
Allow them to cool for around 5 minutes on the baking tray, before transferring to a cooling rack, where you can leave them to cool fully.
So, that’s how I would normally make a batch of my red velvet cookies. You get the chocolate and vanilla flavour along with white chocolate – is there anything more you could ask for?
That’s all for this week guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.