Wednesday, July 15, 2009

Red Velvet Cookie recipe

A few of you have recently partaken of my fabulously amazing Red Velvet Cookies, and I've had a couple requests for the recipe. So, out of the goodness of my heart, I decided to post it online for all of you!!

Isabelle's Red Velvet Cookies
  • 2 ounces unsweetened baking chocolate
  • 1/2 cup (1 stick) butter, at room temp.
  • 2/3 cup brown sugar
  • 1/3 cup white (granulated) sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 tablespoon red food coloring
  • 3/4 cup sour cream (when I wrote this recipe down, I put "sour scream"...haha)
  • 2 cups flour
  • 1 cup semi-sweet or milk chocolate chips (whatever floats your boat)
  1. Preheat oven to 375 degrees. Line 1-3 cookie sheets (depending on how many you have and how many batches you're doing) with parchment paper.*
  2. Melt baking chocolate in the microwave (it takes mine about 90 seconds). Stir until smooth and set aside to cool down a bit.
  3. Combine butter, sugar, and brown sugar in the mixer**. Beat on medium speed until smooth. Add baking soda and salt, beat on medium until incorporated.
  4. Add the egg, beat until smooth (NO lumps!!). Add red food coloring, beat until the batter looks red (about 3o seconds).
  5. Scrape the bowl down, add melted baking chocolate and mix well.
  6. Scrape the bowl down again, add half the flour (which would be 1 cup). Mix in the sour cream. Then add the rest of the flour.
  7. Beat it until everything is all nice and mixed up. It will be wet and sticky and heavy.
  8. Mix in chocolate chips by hand.
  9. Bake at 375 degrees for 9-11 minutes, until they rise and are firm. They will not change color because of the food coloring. Be careful not to overbake--they should be very soft when you take them out (they will firm up as they cool). Put them on a rack to cool and then frost them with this...
Cream Cheese Frosting
  • 1/4 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon vanilla
  • 2.5 cups*** powdered sugar
Mix cream cheese, butter, and vanilla together. If you had to warm them up, stick the mixture in the fridge until cool. Add powdered sugar in half-cup increments. Frost the cooled cookies.

Makes 3 dozen amazing cookies. Both the dough and baked cookies freeze well (but not frosted). Store in the fridge if it is hot, otherwise your frosting will melt. Everyone always loves these, be forewarned you cannot eat "just one", you will end up eating 10.

*Do not use wax paper. Whatever anyone says, your cookies will taste waxy.
**Do not eat the butter/sugar/brown sugar mixture. If you eat "just a little bit", you will be like me and eat loads of it, and then you will throw off the ratios of the cookies.
***Sometimes I only use 2 cups of powdered sugar. For some reason it depends on the day. You can stop adding at 2 cups if the frosting tastes good to you and is nice and thick but spreadable...about the consistency of soft butter.



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