The Prettiest Red Velvet Chip Cookies
When you need to make some quick and easy cookies that are also delicious and beautiful, this is your answer! As delicious as they are pretty, those you bake for will fall in love with these!
Ingredients
- 1/2 cup (113g) Unsalted Butter Chilled, Cubed
- 1/2 cup (100g) Granulated Sugar
- 1/2 cup (104g) Light Brown Sugar
- 1 Large Egg Chilled, Cubed
- 2 tsp (10ml) Red Velvet Baking Emulsion LorAnn's
- 1 3/4 cups (210g) All-Purpose Flour
- 1/2 tsp (3g) Baking Soda
- 1/2 tsp (3g) Salt
- 1/4 cup (30g) Unsweetened Cocoa Powder
- 1/2 cup (80g) White Chocolate Chips
Instructions
- Preheat oven to 350 degrees F.
- I use perforated baking mats on my cookie sheets for even baking and perfect shapes every time!
- In your mixer bowl (or large bowl with hand-mixer) cream butter and both sugars until light and smooth, about 2-3 minutes.
- Beat in the egg and red velvet baking emulsion, until smooth.
- In a separate small bowl, combine flour, baking soda, salt and cocoa. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended.
- Add white chocolate chips and mix by hand.
- Form dough into balls slightly larger than an inch in size and place a few inches apart on parchment lined cookie sheet.
- Bake at 350 for 10-11 minutes. They will be puffy, and edges will be set.
- Cool cookies on cookie sheet for a few minutes before transferring to cooking rack to cool completely.
Notes
A note about cocoa:
You can use regular unsweetened cocoa powder for this recipe. I use Hershey's!