Red Velvet Chocolate Chip Cookies
You’ve heard of red velvet cake, now try fooodlove’s red velvet chocolate chip cookies! Don’t you hate it when you buy a bag of cookies and they snap like a biscuit?! For me, a cookie has to be squidgy and bendy; crisp on the surface but gooey inside. These are the perfect ‘squidgy’ cookie, with that cocoa-infused red velvet taste and white chocolate chips melting in every bite. What’s more, the colour makes them the perfect Valentine’s Day baking recipe - or birthday party treat!
Try to find a paste food colouring rather than the liquid drops most easily available in the supermarket. The liquid ones just don’t deliver the red colour as thoroughly, and if you use lots of extra fluid the moisture levels in the mix will get too high. Feel free to swap for another colour of chocolate chips, too - but I prefer white, as I think it looks brilliant against the red, and also because that soft creaminess is a bit reminiscent of the cream cheese frosting you might top a red velvet cake with.
Finalise the dough by adding the white chocolate chips and combine them using a spatula. Cover the bowl and refrigerate the dough for 1 hour.
Form the dough into small balls (approx 28g) and place them on a tray covered with baking sheet. While baking the cookies will expand. Therefore make sure they are spread apart.
Bake them in the middle rack of a pre-heated oven for 10 minutes at 180ºC (350ºF). Depending on the size of your tray and oven, you might have to bake multiple cookie batches.
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