Red Velvet Cookies

Currently on a 3 weeks break before my new job starts again! As much as i would like to have a good rest after my ending my previous job, i'm actually having mixed feelings towards this long hiatus. I guess this shows how excited i am to embark on a new journey of my working career! Well but that aside, i finally have more time to catch up with people that matters! Mon & I decided to be adventurous (well, in our perspective because both of us seldom bake), and firmed up on the idea of baking homemade Red Velvet Cookies. We initially wanted to use the typical Betty Crocker Mix, but ditched the idea because it was way too uncool. Right from scratch that is!

Verdict? It was pretty damn successful though some of the cookies turned out a lil too big. We both liked how chewy the cookies were when they were fresh out of the oven. Heh heh. Of course, being social media addicts, we couldn't have ended the baking session without a instagram-worthy photo.

Red Velvet Cookies:

(adapted from Chez CateyLou)

all-purpose flour - 1 1/2 cup + 1 tablespoon

cocoa powder - 1/4 cup

baking soda - 1 teaspoon

salt - 1/4 teaspoon

unsalted butter - 1/2 cup (softened to room temperature)

brown sugar - 3/4 cup

granulated sugar - 1/4 cup

eggs. (r.t.p) - 1

milk - 1 tablespoon

vanilla extract - 2 teaspoon

red food coloring - 2 1/2 teaspoon

chocolate chips - 1 cup (white/dark up to your preference; tip: more the merrier)

Directions:

In a medium bowl, whisk together the flour, cocoa powder, baking soda & salt.

With a standing mixer,  cream the butter on high speed until smooth and light coloured, about 1 minute. 
Add the sugars and mix until well combined, scraping down sides as needed. 
Add the egg, milk, vanilla extract and mix well. Lastly, add the red colouring.

Add the dry ingredients to the wet ingredients, and mix on low speed until well combined.

Mix in the chocolate chips. (we suggest to fold them in instead)

Cover the dough with plastic wrap & refrigerate for at least an hour. (due to time constraint, we put it into the freezer for only 10 minutes *guilty as charged*)

Preheat oven to 350 degrees F.

Line baking sheets with parchment papers.

Scoop the dough into desired ball shape.

If desired, press decorative sprinkles into the tops and side of the balls.

Bake for 15 minutes. If the cookies don't spread all the way, gently press on the warm cookies with the back of a spatula. This will flatten them & form a crackly texture.

Let the cookies cool on the sheets for a few minutes.

Transfer the cookies on a wire rack to cool completely.