These New York style red velvet cookies, from a Jane’s Patisserie recipe, are soft and gooey and studded with white chocolate chunks.
In a bowl or stand mixer beat 125g (4.4 oz) of unsalted butter with 75g (2.65 oz) of white sugar and 100g (3.5 oz) of brown sugar until creamy. Add in 1 egg, 1 teaspoon of vanilla and 1 teaspoon of red food colouring and beat again. Next add 265g (9.35 oz) of plain flour, 15g (½ oz) of cocoa powder, 1½ teaspoons of baking powder, ½ a teaspoon of bicarbonate of soda and ½ a teaspoon of salt. Beat until everything is well combined and comes together into a dough. Add 300g (10.5 oz) of white chocolate chips and beat until they’re well distributed. Divide the the dough and roll into 8 balls of 115-120g (4 – 4.2 oz) each. You can make them smaller or bigger if you prefer! Put the dough balls into the freezer for at least 30 minutes (or longer in the fridge). While the cookie dough is chilling preheat your oven to 200ºC (390ºF) or lower if your oven is hot or fan forced. Place the cookies on lined baking trays allowing plenty of space between them. Leave the dough as balls – they will flatten during baking – and bake for 12-14 minutes. If you prefer thinner cookies, flatten them before baking and reduce the baking time to 9 minutes. Remove from the oven and leave to cool on the tray. The cookies may look a little raw but will continue to cook as they cool.
michelle picker cooks 