Hello! Hope everyone had a great Christmas 🙂 I kept wishing it would snow in Mumbai!
I baked these cookies for my parents, since we’re visiting them in Delhi, and they’re absolutely the best thing to have in this weather, warmed up, gooey chocolate all over. They’re FILLED with chocolate chunks. Having said that, this post had a couple of alternate titles:
(Almost) Red Velvet Cookies
Totally Awesome Chocolate Cookies
They’re both equally true 🙂 I decided to make these knowing I didn’t have enough food colouring but the resulting burgundy-ish cookies were just too good to keep to myself.
Thick, soft, chewy, perfectly shaped and absolutely bursting with chocolate. What’s an inexact shade of red got on all of that? 🙂
I’d been looking for a good recipe for red velvet cookies for a while. What possessed me to try these with only one teaspoon of food colour, is anyone’s guess! To try and get them to be truly red velvet cookies, I reduced the cocoa a bit but liquid food colouring isn’t as strong as gel and I definitely needed as much as I had used in these cupcakes.
What I did do right though, was patiently chill the dough, roll it into 17 golf-ball sized rounds and then bake. The cookies didn’t spread as much as they normally do, staying thick and puffy and almost perfectly round! I’m going to try the chill and roll trick with these.
The inside is almost fudgy and brownie-like, without even trying 🙂
I also used chunks instead of chips and um, maybe 125 gms of chopped chocolate is a bit too much, but when has that ever been a problem 🙂 Stick with the original recipe if you’d like really red cookies though. They do need to be pressed down after baking so they get the little crinkled tops and become more cookie-like. Pressing the chocolate chips in just when they’re out of the oven is optional but recommended just because they look pretty 🙂
I also reduced the white sugar by a couple of teaspoons, but that’s just a personal preference. And I increased the baking time to about 13 minutes because I don’t like under-baked cookies. It’s just enough time to get them cooked through, but not crunchy.
They’re definitely the best chocolate chip/chunk cookies I’ve made so far. Do it! The recipe below is my adaptation of the original, linked above. I had less food colour, so changed a few things around. If you’re in the situation I am but want reddish cookies, try this 🙂
What you’ll need:
1 and 1/2 cups flour
2 tbsps cocoa powder
1 tsp baking soda
1/2 cup butter, softened to room temperature (add 1/4 tsp salt if using unsalted butter)
3/4 cup brown sugar
1/4 cup granulated sugar (if you don’t like very sweet cookies, reduce the sugar according to taste)
1 tbsp milk
2 tsp vanilla extract
1 tsp red food coloring
125 gms chocolate chunks (plus a few chocolate chips for after baking, optional)
What to do:
1. Sift the flour, baking soda, cocoa and salt, if using. Set aside.
2. Cream the butter and sugars till pale and fluffy. Add the egg, milk, vanilla and beat well.
3. Beat in the food colour, adding more according to how red you want it.
4. Fold in the chocolate chunks.
5. Cover the top of the bowl with clingfilm and chill for at least 1 hour.
6. Preheat the oven to 175 C and grease a baking tray. Roll the dough into walnut-sized balls and place on the tray. Bake for 10 to 13 minutes. Press down lightly on the cookies after they’re baked to spread them a bit and create the crinkle tops. Press a few chocolate chips in if you like.
My next post will be in 2014! Have a great start to the new year, and if you bake something off this blog, I think you will 🙂