Saturday, May 24, 2014

Recipe: Red Velvet Chocolate Chip Cookies

Have I already mentioned I'm a dessert monster? Although I try to be very conscious of my sugar intake, dessert will always be my weakness. Luckily, my little girl never really got addicted to sugar. It probably helped that I delayed the introduction of sweets to her till she was almost a year old. We don't have to tell her to stop eating candies and chocolates. She usually just stops after a piece or two.

I hope she keeps that self control even if I've been spending a lot of time with our oven of late. My latest baking adventure has yielded this soft, chewy creation which was actually inspired by my baking idol, Maggie!

Mags and I both agreed this would probably level up if you added a few chunks of macadamia nuts. I have yet to get my hands on some macadamia nuts but my taste testers (the hubs and the little girl of course) both gave their approvals already.

Maggie's cookies looked waaaay better than the ones I baked. I didn't get the chance to bookmark the recipe she shared to me earlier so I made do with the recipe that I already had printed out from Sally's Baking Addiction.

My little girl is also visiting her lola and her cousins for a week and so I packed her a dozen of these to give as pasalubongs to her cousins. I hope they liked it!

What you will need:
1 and 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter (i just cut a bar of butter in half), softened to room temp
3/4 cup muscovado sugar
1 egg, at room temp, slightly whisked
1/4 cup white granulated sugar (refined sugar)
1 tbsp filled milk
2 tsps vanilla extract
2 1/2 tsps red food coloring (I used liquid)
about 80 grams of white chocolate chip cookies (you could use more, the original recipe actually called for 180grams)
ready to bake!
sometimes, i do amaze myself. all this time it's all been purely muscle power that i've been using to cream butter and sugar. so really, if you really want to learn to bake you don't have to have plenty of equipment to do it.

food color and dry ingredients added!
white chocolate chip cookies galore!
How I did it:

1. Combine all the dry ingredients - flour, cocoa powder, baking soda and salt (I just used a wire whisk).
2. In a separate bowl, cream the butter until smooth then add the sugar and mix thoroughly.
3. Add egg, milk, and vanilla. Mix well and add the food coloring next.
4. Continue to mix then add the dry ingredients gradually (I did this in 3 sets so I didn't have a hard time mixing everything when the dough started to stiffen. Mix in the white chocolate chips. Cover dough with plastic wrap and freeze for about 30mins (or refrigerate for at least an hour)
5. Preheat oven to 350 degrees Fahrenheit (around 180 Celsius).
6. When ready to bake, take our frozen dough and cut to about 1/2 inch thick and form into a ball. Line baking pans with parchment paper and place each of the cookie dough balls about 2 inches apart. I added colored sprinkles to some of the dough since the colors will look attractive to the kids.
7. Bake for about 12-15 mins (top most layer of my oven).
8. Take our from oven after baking time is finished. Let cookies cool on the sheets for around 5 mins and then transfer to wire rack to cool.

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