Imagine Creativeness: Red Velvet Cookies

Hey Guys!

I feel like I haven't done a baking post in ages, and to be honest I actually made these ages ago with Charlotte and have had so many other ideas that I've kept moving this post backwards. But here it is! Before this, I had never actually made red velvet cookies before and when they turned out pretty well, I must admit I was quite pleased. The recipe we used was supposed to have nutella in but we didn't have much time so adapted it to what we had and could do. They tasted really good and the recipe actually made quite a few - so here it is. (The pictures are also slightly different than usual as they were taken by Charlotte, so thank you!)

For the cookies you will need:

360g all-purpose flour
1¼ tsp. bicarb soda
½ tsp. salt (melted)
238g unsalted butter
280g packed dark brown sugar
60g granulated sugar
1 tbsp liquid red food dye
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 tablespoon plain Greek yogurt (can substitute with sour cream)
1 cup semi sweet mini choc chips (or regular)

Whisk together the flour, baking soda, and salt in a bowl and set aside.
Mix the melted butter, sugars and red food dye (how much you wish to put in) until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt/sour cream until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
Chill your dough for 2 hours in the refrigerator or because we had no time, 30 minutes in the freezer works too!
When dough has chilled for 2 hours, measure about 1½ tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place dough balls on cookie sheet, 2 inches apart and flatten slightly and gently with your hand.
Bake the cookies at 180C degrees for 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets for at least 2 minutes.