Red velvet is counted as one of the most loved fancy desserts off late. A lot of dessert variations of this flavour has come up recently. The flavour was first mentioned by James Beard in American Cookery in 1972. Earlier in 1940, Canadians used to sell cakes made with beetroot puree which enhanced the colour of cakes and also made it moist.
The red velvet phenomenon has already taken over the world and people all over the universe simply crave for it and so did since I first saw it. I’ve not yet got my perfect red velvet layer cake, still trying it and the day I get it, I’ll share it here. I hope that happens soon.
Anyway, today’s recipe is a fancy take on the red velvet flavour but its not a cake. They are chocolate chunk cookies. Yes, these are soft baked, chewy and moist cookies. If you expect crunch, you may have to bake it little more than the required time. The best part was that I was looking for an eggless recipe since long and tried many and at last I managed to pull off this recipe successfully.
The recipe calls for chocolate chips but unfortunately I did not have them at home. I had compound chocolate which I chopped into small chunks and used them like chips. White chocolate is preferred for this recipe particularly, as it gives a colour contrast, plus they make the cookies look beautiful. Just like red velvet cake is frosted with cream cheese, these cookies pair up with white chocolate the best. If you dont have white chocolate chips, use normal chocolate chips, but make sure to use them because, “Whats life without a little CHOCOLATE?”
I recommend using butter in the recipe instead of oil, butter and vanilla are the heroes in this recipe. If you skip butter, you may be disappointed with the taste. Still if you plan to use oil, include a little butter essence in the recipe. Dont even think about skipping vanilla essence!
The amount of cocoa powder mentioned in the recipe should not be increased as it may overpower the butter and vanilla flavour. This will reduce the red velvet feel from cookies.
I did not get a bright red colour but I love the dark red which I got. The colour which you get completely depends on the quality of food colour, prefer using gel based food colours. I used liquid colour. The cookies were chewy from centre and had a slight crunch on the sides which was perfect for me.
- Unsalted softened Butter - 100 gm / 1 stick
- Powdered sugar - ½ cup/ 100 gms
- Vanilla Essence - 1 tsp
- Red liquid food colouring - 2 tbsp
- All purpose flour / maida - 1 cup
- Cocoa powder - 2 to 3 tbsp
- Baking powder - ½ tsp
- Baking soda - ½ tsp
- Milk - 3 tbsp
- White chocolate chips / chunks - ½ cup + few more (to stick on top of warm cookies to make it fancier).
- Preheat oven at 180 degree celsius.
- To begin, cream butter and powdered sugar with a hand blender until fluffy.
- Now add vanilla essence and give a mix.
- Add the food colouring and mix it well.
- Now, sift in the all purpose flour, cocoa powder, baking powder, baking soda and fold them in the wet mixture until you get a dough.
- Add the chocolate chips/chunks and mix it with the dough. This should be the last step before refrigerating the dough.
- If your dough is dry add milk and combine it well, this can make your dough sticky but dont worry, if your dough gets sticky, wrap in a cling film and refrigerate for an hour. I frimly believe in refrigerating the cookie dough because it can be handled so easily after that.
- Come back after and hour, line a baking tray with parchment paper or foil, this prevents darkening up of cookies soon as most of the baking trays are black in colour.
- Scoop or spoon out cookie dough (it will be so easy to handle the dough after refrigeration), about a tablespoon per cookie and place them on the baking tray 1 inch apart from each other and flatten them little bit by hand.
- Now bake in a preheated oven for about 12 minutes at 180 degree celsius. If your oven is small and you are baking in batches, for the second batch keep a check after 10 minutes to avoid browning.
- Once done, take them out, they are really soft so be careful, Immediately stick chocolate chips/chunks on top before the cookies cool and harden. These chips are sticked to make the cookies look good and is an optional step. The cookies are already stuffed with chocolate chips.
- Once cooled, transfer them to cooling rack and then on store them in a air tight container.
These cookies are apt for valentines day or christmas, also an awesome recipe for your loved ones. For me this is perfect any day irrespective of any occasion. These cookies can bring a smile to everyone’s face without even tasting it, such is the power of these red, decadent beauties. I got this recipe right only at once, thanks to Radhika! it is not at all tough, its just rich, filled with butter, vanilla and white chocolate makes it taste even better. The soft chewy cookies will surely please your tastebuds. Try it out and Enjoy!
Recipe adapted from : sugarnspicebyradhika