So I am a TA for a class of second years that have offered me plenty of ideas for my blog this quarter and been lovely taste testers as well and with the quarter coming to an end, I wanted to make them one last special thing for their final critique class.
All quarter students have kept suggesting that I make red velvet cupcakes but I had already done that and I don’t particularly like repeating recipes anymore (unless for a special reason) so I decided to g for a variation and make red velvet cookies! Lucky for me my new favorite food blog, Cooking Classy, had a recipe for some here! But I did replace the some of the ingredients for a few healthier options so my variation is listed below.
I hope my class enjoys them tomorrow! If any of you guys see these before tomorrow, I look forward to you getting to try them.
Red Velvet Cookies
2 1/4 cups all-purpose flour
2 1/2 Tbsp cocoa powder
1 1/2 tsp more flour (or cornstarch)
3/4 tsp baking soda
1/2 tsp salt
7 Tbsp butter, at room temperature
6 Tbsp applesauce (or all vegetable shortening) at room temperature
1 1/2 cups granulated sugar
1 large egg
1 large egg yolk
1 1/2 tsp white vinegar
1 1/2 tsp vanilla extract
1 Tbsp red food coloring
1 1/3 cups white chocolate chips, divided
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. Add butter, applesauce (or shortening) and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Silpat lined cookie sheets. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 – 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.