How to make red velvet cookies
December 1, 2017
RHSToday.com is excited to introduce the new blog, Baking with Amelia. This blog will discuss the making and baking of many new sweet treats and the aftermath of the project. This first segment includes a colorful twist on a common cookie.
Cookies are always a treat, and making red velvet white chocolate chip cookies at the start of December adds a bit of holiday cheer to a normal cookie mix. Most of the ingredients are things that will probably already be in your house, but you may have to do a bit of shopping. Here is the best recipe I could find for red velvet cookies.
- 2 medium-large bowls
- A cookie sheet
- 1/2 cup of softened butter
- 3/4 cup of sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 teaspoon of red food coloring
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 cup of cocoa powder
- 1 1/4 cup of flour
- 1 1/2 cups of white chocolate chips
1. Beat 1/2 cup of softened butter and 3/4 cup of sugar in a large bowl until fluffy. With an electric mixer the recommended time is about 3-4 minutes; I hand beat the ingredients and it took about 7 minutes.
2. Once the sugar and butter are beaten, add egg, vanilla extract, and red food coloring. Whisk together until smooth. The batter will look kind of gross and bright red, but it won’t be like that for long.
3. Now, get the other bowl and pour in the 1/2 teaspoon of baking soda, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1/4 cup of cocoa powder, and 1 1/4 cup of flour. Gently whisk the ingredients together until they are all mixed. The result will be a light brown powdery substance. Now, add 1 1/2 cups of white chocolate chips.
4. Pour the dry mix into the wet mix and gently whisk together. I mixed the two together for about 3 minutes until I could see no white. The result will be a dark reddish brown mixture that has the texture of normal cookie dough.
5. Now comes the most important part, put the dough in the fridge for 30 minutes. It allows the sugar in the cookies to absorb the liquid fully and ensures that the cookies will not spread out too much. While the cookies are in the fridge, preheat the oven to 350 degrees.
6. After they have cooled, roll the cookies into 1-inch balls and place them on the cookie sheet. Put them in the oven for 9-12 minutes- 9 for more chewy cookies, and 12 for crispier cookies. Once they are done baking, allow them to cool for about 10 minutes and then, enjoy.
As I don’t normally bake from scratch, I originally thought this recipe was rather daunting. However, once I had finished baking the cookies, I was surprised at how easy it was. The process was a little messy and sometimes I was worried I had messed the recipe up, but the final product proved me wrong. The cookies tasted great and I enjoyed making them.
Amelia Foster is a senior and the Print Managing Editor for RHSToday and Knight Writers. This is her fourth year on the staff, and her third as an editor....