Red Velvet #Cookies

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Red Velvet Cookies 


Ingredients


  •  1 1/3 cups (180 g/6.3 oz) all-purpose flour
  •  3 tablespoons (20 g/0.7 oz) unsweetened cocoa powder
  •  ½ teaspoon baking soda
  •  ¼ teaspoon salt
  •  ½ cup (1 stick/113 g) unsalted butter, softened to room temperature
  •  ½ cup (100 g/3.5 oz) brown sugar
  •  ½ cup (100 g/3.5 oz) granulated sugar
  •  1 large egg
  •  2 teaspoons vanilla extract
  •  2-3 teaspoons red food coloring gel (or liquid)
  •  1 cup dark or white chocolate chips


Instructions


  • In a large bowl sift together the flour, cocoa powder, baking soda and salt. Set aside.
  • Using a mixer fitted with the paddle attachment, beat butter and sugars on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Beat in the egg and vanilla extract. Once mixed, add the food coloring (add 2 teaspoons at this point, and add more if needed, after the dry ingredients are mixed). Add the dry ingredients and beat on medium-low speed just until combined. Fold in chocolate chips. The batter will be sticky.
  • Chill the dough in the refrigerator for at least 1 hour or overnight. This will help the cookies stay thick and spread less while baking.
  • Preheat oven to 350F/180C degrees. Line two large baking sheets with parchment paper. Set aside.
  • Take cookies out of the fridge. If the cookie dough is hard to handle, leave it at room temperature for 15 minutes.
  • Drop rounded balls of dough, the size of 1.5-2 tablespoons, onto prepared baking sheet, spacing them 3 inches (8 cm) apart. Bake for 9-10 minutes, just until the edges start to set. Leave to cool on the pan for 10 minutes and then carefully transfer to a wire rack to cool completely.
  • Store cookies in an airtight container for up to 4 days. Cookies can be frozen for up to 2 months.


Source : https://prettysimplesweet.com/red-velvet-chocolate-chip-cookies/

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