These cookies are based on the traditional New York City cookies, which are deliberately huge so that you get a decent crisp on the outside yet retain the gooey centre. I adapted the recipe from Janes Patisserie recipe- I’m not fond of overly sweet biscuits and I found hers just slightly too sweet for my liking. The ones I made were also slightly smaller, hence the reduced cooking time from the original recipe. Feel free to check out her recipe if you have a really sweet tooth.
In case you wondered, red velvet bakes are a mix of chocolate, vanilla, and red!
125g unsalted butter
100g light brown sugar
50g granulated sugar
1 large egg
1 tsp vanilla bean paste
1 tsp red food colouring (paste, not liquid)
265g plain flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp sea salt
200g chopped white chocolate or chocolate chips
Beat the butter and sugars until nice and creamy. A stand mixer saves a lot of elbow grease.
Add the egg, vanilla and food colouring and beat again util well mixed.
Sift in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat (carefully at first) until a dough is formed.
Add the white chocolate and mix gently until they are well distributed.
Divide the dough into 12 balls, mine were approximately 100g each, and roll into balls. Gently squash each ball to flatten them slightly. Pop into the freezer to chill for 30 minutes. NB wear plastic gloves for this unless you want to have red hands for the foreseeable.!
Heat the oven to 180°C fan or 200°c regaular.
Pop the cookies onto a prepared baking sheet, leaving loads of space between each one. These bad boys will spread!
Bake for 8-10 minutes until the cookies are just crisping slightly. The cookies should still appear a little raw when they are done. They have to be left to cool on the tray for 30 minutes- this will finish off the cooking. If you prefer a crisper cookie then cook for 12 minutes and cool on a rack immediately.