Yeah, I know-- they aren't exactly red. That's what happens when you don't plan ahead, and you only have a teeny tiny amount of red food coloring.
All the other ingredients are there, though. The important ones, like chocolate, butter and sugar.
I had a cookie or cake craving, and I didn't want the refrigerated break-n-bake sugar cookies in the fridge. I wanted chocolate. Or richness. And I wanted to actually make something from scratch. This Saturday morning has been filled with cleaning and laundry, so I wanted to do something relaxing. Baking is therapeutic to me. SO, I started digging through my recipes, trying to find something I had all the ingredients for. Strawberry cream cheese cupcakes--- nope, no strawberries. Knock-you-naked brownies--- nope, no caramel. Salted caramel 6-layer chocolate cake--- nope, again, no caramel. What about my old stand-by, boyfriend chocolate cake? Nope--- no buttermilk.
SO, this is what I came up with. I love red velvet. And I love white chocolate chip cookies, so this intrigued me.
I gathered my ingredients:
Pulled up this recipe on the ipad:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
Red food coloring liquid or gel
1/2 cup white chocolate chips
And started mixing:
1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper; set aside.
2. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, about 2 minutes. (I do not have a paddle on my stand mixer, so I used a mixture of my hand mixer, and a spatula.)
3. Add the food coloring gel or liquid until you reach the desired color. Mine was slightly red. Maybe even pink.
4. Reduce the mixer speed to medium-low and add the egg and vanilla, mixing well until combined.
5. Reduce the mixer speed to low and add the flour, baking soda, salt, and cocoa powder, mixing until thoroughly combined. I was completely out of food coloring at this point, so when my mixture turned brown, I decided they would just be brown velvet cookies. :)
6. Using a rubber spatula, gently fold in the white chocolate chips until incorporated.
7. Using a cookie dough scoop or a tablespoon, drop the dough into mounds about two inches apart from one another. Lightly flatten each cookie dough mound with your fingers or the back of a spoon.
8. Bake until slightly golden and crisp around the edges, about 10-12 minutes. Cool on pan for about 1 minute, and cool on wire rack.
I ate one cookie while they were still warm. Usually this is the absolute best time to eat a from-scratch cookie, in my opinion. And, I didn't like it. I was VERY disappointed. BUT, after they cooled, I sampled another one, and was pleasantly surprised. I think these are actually better once they've cooled!
You know what made them even better?
What have you been baking lately? Have an awesome recipe that's on the must-try list? What do you do for relaxation while doing household chores?