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 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.