I’m sitting here trying to write a post but nothing comes to mind, mostly because I’m super hungry, waiting for Ryan to come home for dinner, thinking should I order some buche tacos or a buche burrito, or should I go bug my neighbor for some left over tamales again… cuz the chicken didn’t defrost in time today and it’s too cold to leave the house to go to the grocery store. If I live in the snow, I swear to you that nobody will see me for the entire winter season. If it’s below 50F, I will be below my mountain of blankets. I will board up my windows and doors. The oven will be on and cookies will be baked.
So let’s talk cookies, when I realize The Great Food Blogger Cookie Swap was coming up, I started thinking about what cookies to make. One of my (and Ryan’s) all time favorite cookie is this chocolate chip cookie. And I’ve baked a couple variations as chocolate cookies with peanut butter chips and white chocolate chips. I’ve always been partial to red velvet cupcakes, which surprisingly I do not have on the blog, so a red velvet cookie was obviously a no brainer, with white chocolate chips, done!
I sent the first test batch with Ryan to work. They were so popular, his office manager asked me to make cookies for their work party, twice, once as blue velvet, it totally worked. After this, I’m definitely ready to open my own shop (kidding!) Don’t worry ma, I’m not quitting my day job. But I will be baking a whole lot of these cookies up for Christmas!
- 8 oz unsalted butter (2 sticks)
- 2 cup + 1 tablespoon all-purpose flour
- 3 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoon red food color
- 1 1/2 teaspoon pure vanilla extract
- 1 bag of white chocolate chip (about 11 oz)
- Melt the butter over medium low heat in a small sauce pan. Let cool to room temperature.
- Meanwhile, sift or mix together flour, cocoa powder, salt, baking soda and baking powder in a medium bowl.
- In a small measuring cup, add the eggs, red food color and vanilla extract, whisk together. Set aside.
- Add the cool butter and sugar in another mixing bowl and beat with a paddle attachment on medium speed until fluffy and lighten in color, about 2 minutes.
- Add the egg mixture to the butter/sugar mixture and beat another 2 minutes.
- Lower the mixer speed and gradually add the flour mixture, scraping the side and bottom of the bowl as necessary.
- Once all the flour is incorporated, turn the mixer speed to stir and add the white chocolate chips, mix until the chips are evenly distributed.
- Refrigerate for at least 1 hour.
- Preheat oven to 350°F.
- Use a small ice cream scoop to portion 1 oz of cookie dough or a large ice cream scoop to portion 2 oz of cookie dough onto a parchment paper lined baking sheet, spacing 1” apart. Bake small cookies for 13 minutes and large cookies for 15-16 minutes. Bake in multiple batches.
- Let cool on the baking sheet for 5 minutes then transfer with a spatula to cool on a wire rack.
Nutrition facts are for one large cookie, cut in half for the small one.
A big thank you to Maryanne at The Little Epicurean, Jennifer at Girl on the Range, and Nina at Crazy for Cookies and more for all of your awesome cookies! It felt like Christmas came early every time a package was dropped off at my door. The best part was I didn’t have to wait until Christmas to open them ;). And I sent these red velvet white chocolate chip cookies over to Corinne at Reverberations, Samantha at Haute Pepper Bites and Cortney at Little Red Hen. I hope everyone enjoyed them as much as I do baking them!