大象传媒

Yvonne says: "These red velvet cookies are the perfect twist on a classic recipe - chocolatey, chewy, and simple to rustle up at home!"

Ingredients

For the wet mixture:

• 220g melted butter
• 250g light brown sugar
• 150g granulated sugar
• 4tsp vanilla extract
• 2 eggs
• 1tsp extra red food colouring gel

For the dry mixture:

• 450g plain flour
• 40g cocoa powder
• 1 tsp salt
• 1 tsp baking powder
• ½ tsp bi of carb

At the end of mixing:

• 240g white chocolate

Method

1. Prepare your baking trays with greased foil or baking parchment.
2. In a large mixing bowl, add in your melted butter, caster sugar and brown sugar , and whisk together until combined - it should be lump-free, creamy, and pale in colour.
3. Next beat in your eggs, vanilla essence, and your red colouring of choice. It should come out as bright red creamy liquid.
4. In another large mixing bowl, add flour, cocoa powder, bicarbonate of soda, baking powder and salt. Mix until it’s all combined.
5. Then, add your dry mix into the wet mixture bowl and make a 'figure 8’ shape with a strong spatula and keep mixing until it becomes a loose dough.
6. Add chopped white chocolate and gently fold together until evenly distributed.
7. Cover tightly with cling film and place in the fridge for a minimum of 30 minutes.
8. After chilling, use an ice-cream scoop to scoop each dough ball
9. Pre-heat the oven at 180c. Make sure that you leave each dough ball at least 3 cm apart on the baking tray.
10. Bake for 10-12 minutes in the oven, or for 6-8 minutes in the air fryer.
11. Leave on the baking tray as it is ‘still baking’ in the insides.
12. Place some white chocolate chips on top while they're still cooling, then place onto a wire rack to fully cool.
13. Serve with a glass of milk!

Yvonne's Top Tips:

• Measuring your ingredients out is key to the perfect cookie. Too much flour results in a dry, bread-like texture, and too much sugar causes the cookie to spread.
• You can easily omit 25g of sugar from the recipe, or use maple syrup to cut down on sugar content - just add in a splash of milk so you don't lose on moisture.
• You can make the recipe vegan by taking the eggs out and replacing with 1 tablespoon of flaxseeds mixed with3 tablespoons of water, per egg.
• Concentrated beetroot juice is a great alternative for food colouring, the 'redness' of the cookie just won't be as vibrant.
• A dash of white vinegar or lemon juice can help moisten your cookies and bring out the colour.
• Swap your plain flour for wholemeal, or add in chia seeds for more fibre content.
• If freezing your cookie dough, remove it 2 hours before baking and allow the dough to sit at room temperature for about 10 minutes.
• Place a blob of cookie dough under the baking sheet to avoid your parchment paper from moving around.
• Use a glass to swivel your cookies round while they're hot from the oven to ensure the perfect circular shape!