My daughter has a love for anything Red Velvet. I, however, do not. I am not a fan of the dyes that are in traditional Red Velvet Desserts. This recipe is a Win Win. She gets her Red Velvet, and I don’t have to dye my kiddo’s insides with unnecessary dies. These cookies are sure to hit any Red Velvet Lovers taste buds in a decadent way.
I first take the dry ingredients and whisk them together until the cocoa powder is blended well with the flour. Combine 1 1/2 cups plus 1 tablespoon of flour, 1/4 cup cocoa powder, 1 teaspoon baking soda, and 1/4 teaspoon salt.
In a stand mixer cream together 1/2 cup softened butter, 1/2 cup brown sugar, 1/4 cup coconut sugar, 1/4 cup white sugar, 1 egg, 1 tsp vanilla and 1 tablespoon milk.
Combine the dry ingredients with the wet. Then add 2 cups of white chocolate chips into the batter. Cover with foil or plastic wrap and refrigerate for 1 hour.
Scoop the cookie dough onto a parchment paper or silicon lined baking sheet. Bake at 350 degrees for 10-11 minutes.
Let the cookies cool for 5 minutes on the baking sheet and then place them on a sheet of wax paper to cool the rest of the way. Grab a glass of milk and enjoy!
Velvet Cookies
Ingredients:
- 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (careful not to overmeasure)
- 1/4 cup (21g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature.
- 1/2 cup (150g) packed light brown sugar (or dark brown)
- 1/4 cup coconut sugar
- 1/4 cup (50g) granulated sugar
- 1 egg, at room temperature*
- 1 Tablespoon (15ml) milk
- 1 teaspoon vanilla
- 1 cup (180g) White Chocolate Chips
Directions:
Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the sugars until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. On low speed, beat in the chips. The dough will be sticky.
Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop the cookie dough onto the baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that is ok.
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wax paper to cool. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months – thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).
NOTE: If you don’t want to use the coconut sugar, the sugar should be measured as 3/4 Cup of Brown Sugar and 1/4 Cup of White Sugar.
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