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Red Velvet

This is a step-up from the rest of the recipes on this list. It requires more precision, ingredients, and tools than the other cookies. The reward is beautiful novelty that looks as good as it tastes. Red velvet is one of my all-time favorite flavors, so I decided to save this recipe. Bake these if you already know the baking drill, have access to an electric mixer, and want that cocoa taste.

This is the original recipe.

Ingredients

• 3/4 cup (170g) unsalted butter, at room temperature
• 4 ounces (115g) cream cheese, at room temperature
• 1 cup (200g) white sugar
• 1 cup (220g) packed brown sugar
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg YOLK
• 1 tablespoon red food coloring
• 2 3/4 cups (385g) all-purpose flour
• 1/4 cup (25g) natural cocoa powder (not Dutch process)
• 2 cups (340g) white chocolate baking chips, divided

Special Equipment

You need an electric hand mixer, or a stand mixer for this recipe

Instructions

1. Add butter, cream cheese, both sugars, baking soda, salt, and vanilla extract in a bowl and mix until creamy, uniform in color, and clings to the side of the bowl. It should look and feel like kinetic sand, if that makes sense.
(In a mixer, medium speed for 1 or 2 minutes)
2. Add the egg and egg yolk, mix (medium), then add food coloring, then mix (low)
3. Add flour & cocoa powder. Mix (low) until homogeneous.
4. Add 3/4 of your white chocolate chips (the rest will be used for topping the cookies later). Mix until chips evenly distributed.
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5. Roll this cookie dough into 1-inch balls and place onto a baking sheet (It helps to dampen your hands by washing them and drying them right after).
6. Bake the cookies, one baking sheet at a time, for 11 to 13 minutes at 350°F or until the edges of the cookie are dry and set. The cookies will look a bit puffy and plump.
7. While the cookies are still warm, press several white chips into the top of the cookies while they are still hot and puffy. Let the cookies cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack. The cookies will deflate a bit and flatten slightly as they cool.