I have been craving cookie dough for the past two weeks and finally decided to give in to the temptation.
While perusing the internet, I stumbled upon these beauties.
I ate an obscene amount of this cookie dough…it’s the kind of dough you make and never end up baking.
Other people do that too, right?
I sense some red velvet cookie dough stuffed cupcakes in my near future…
Remember my post for cookie dough stuffed cupcakes?
They were one of my first super time consuming baking endeavors. I made them for Mikey’s bday.
They were well worth the work!
They were also one of my first posts and therefore the pictures and content are prettttttyyyyyyy awful.
Recipe: Red Velvet White Chocolate Chip Cookies
1 Stick Butter, Softened (1/2 Cup)
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
1 Teaspoon Vanilla
1 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/3 Cup Cocoa Powder
2 Tablespoons Red Food Coloring
1 Tablespoon Milk
1/2 Cup White Chocolate Chips
Preheat oven to 375 degrees.
Combine butter and sugars in the bowl of a mixer and cream together until light and fluffy, about 2 minutes
In a separate bowl, combine flour, baking soda, salt and cocoa, set aside.
Add food coloring, more or less until you reach a desired color.
Add egg and vanilla and mix until well incorporated.
Slowly add flour mixture, in 3 additions, scraping down sides after each addition.
If mixture is too thick, you can add more than 1 tablespoon of milk. Add more or less depending on your consistency. (I like a thinner cookie, not a fat/squat cookie. I added 1 tablespoon and was happy with the result).
Finally, stir in chocolate chips.
Roll batter into balls/scoop with a small batter/ice cream scoop and place on a parchment lined pan. Place in oven for around 8 minutes, or until the edges of the cookie begin to lift up off pan.
Remove from oven and let cool on a cooling rack.
found from curvy carrot