I’m kind of ambivalent about these cookies. I certainly like the artistic concept of them: wonderfully dark red cookies with white chocolate chunks for interesting contrast in appearance, taste and texture. But I think I missed somewhere on execution because mine didn’t look as good as the original blog I got the recipe from. Plus I wasn’t wowed by the taste. It’s possible I just wasn’t in the mood for cookies or red velvet at the time I made these (pigs do fly, you know) or I didn’t bake them properly or something.
It’s a standard cookie recipe in that you throw the ingredients together and I followed my normal process of making dough balls, freezing them and baking off the frozen dough for less spread. These did spread somewhat so that was a disappointment. They weren’t as pretty as the ones I was trying to copycat from the original blog. And the taste didn’t grab me either even though I used the good cocoa.
I know, not a rousing endorsement, eh? You could still try them, especially for Valentine’s Day, Christmas, Memorial Day and 4th of July. But I think I’ll stick with my red velvet cookies with cream cheesefrosting if I really want red velvet.
1/4 cup full fat cream cheese
3/4 cup brown sugar
1/4 cup superfine granulated sugar
1 3/4 cups all-purpose flour
1/8 cup cocoa powder
1 teaspoon baking soda
2 teaspoons vanilla extract
1 teaspoon white vinegar
1 tablespoon milk
red food coloring
1 1/2 to 2 cups white chocolate chips or chunks
- In the bowl of a stand mixer, beat butter, cream cheese and sugars until light and fluffy, about 4 minutes.
- Sift together flour, cocoa powder and baking soda; set aside.
- Whisk together egg, vanilla extract, vinegar. milk and red food coloring. Add to sugar mixture and mix until combined.
- With the mixer on low speed, slowly add flour mixture and eat just until combined. Do not overmix. Mix in white chocolate chips and/or chunks.
- Portion dough into golf-ball-size dough balls and flatten slightly into thick discs. Cover and chill or freeze overnight or for several hours.
- Preheat oven to 350 degrees F. Line several baking sheets with parchment paper.
- Evenly space discs on baking sheets and bake 9-11 minutes or until edges are set and middles no longer look raw. Remove from oven and let cool for 5 minutes before moving cookies to wire racks to cool completely.