Sunday, October 14, 2012



For these cookies, I tried 3 types of white chocolate. I used Ghirardelli chips, a Ghirardelli bar and a bakers thicker bar.  All baked up equally well, so choose the one you like best!

red velvet & white chocolate cookies
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

Beat butter and sugars.  Add egg and vanilla.  Add all dry ingredients, along with a lot of red food coloring to reach the shade of red you like. I used the wilton gel so I would need less.  Stir in chocolate chips or a white chocolate bar that you've chopped.  Bake 7-10 minutes at 375 on parchment lined cookie sheets.  Cool.

adapted from The Curvy Carrot


Debra Kapellakis said...

as usual...drooling... ;P

Anonymous said...

I love your recipies and I am heading out the door to buy the ingredients to make about three of them tonight but I was wondering if you could maybe include a serving size with your recipes. Sometimes I cant tell how much a recipe will provide so I dont know if I should double it or half it. it would be a wonderful wonderful help!!!


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