White Chocolate Red Velvet Cookies
20
130 min
12 min
Ingredients
- 210g all purpose flour
- 21g natural cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 115g Lakeland Unsalted Butter, softened to room temperature
- 150g brown sugar
- 50g granulated sugar
- 1 Coccodi Italian Free Range Eggs
- 15ml milk
- 2 teaspoons vanilla extract
- 3/4 teaspoons red food colouring
- 226g white chocolate
- 2-3 tablespoons sprinkles
Method
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer, beat the butter, brown sugar, and granulated sugar together on medium speed until creamy, about 2 minutes. Add the egg and vanilla extract and mix on high until combined, about 1 minute.
- Pour the dry ingredients into the wet ingredients, add the milk and food colouring, and then mix on low speed until everything is combined. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 3 days). If chilling for longer than a few hours, allow dough to sit at room temperature for at least 15 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop and roll cookie dough and arrange on the baking sheet about 3 inches apart. Bake for 11–13 minutes or until the edges appear set. Centres will look very soft.
- Remove cookies from the oven and cool for 5 minutes on the baking sheets. Transfer to a wire rack to cool completely.
- White Chocolate Dip: In a microwave-safe bowl, melt the white chocolate in 15 second increments stopping and stirring after each until perfectly smooth. (Stir in 1 teaspoon vegetable oil if chocolate seems too thick for dipping.) Dip half of each cooled cookie into white chocolate and garnish white chocolate with sprinkles.
- Allow chocolate to set completely at room temperature or in the refrigerator.
