Red Velvet Cookies White Chocolate Chips
HAPPY MOTHER’S DAY to all! A special thank you to all mothers, for whom it gives young and empowered women hope for the future of being what we are destined to be – not only wives, friends, partners and workers, but also mothers (and grandmothers). The life cycle depends on women who can not necessarily reproduce, but who can put the lives of others before their own. I hope one day, I will be able to raise a beautiful family of my own and give my children all they desire and push them into a higher direction with a great role model in mind.
For Mother’s Day, I wanted to bake something special for my mother. She is the absolute best, the one and only person I can absolutely trust with no questions asked, and one of my biggest influences/role models. She taught me how to bake, she has taught me how to cook, and most of all, she puts up with me. The love and care she extrudes goes beyond that which I will ever be able to explain, so the only way I know how to thank her is to do what I love the most in this world: bake. Many of the red velvet recipes I researched involved using pre-made cake mixes, and I did not want to take the easy way out. I finally found one that did not use more traditional ingredients, such as white vinegar and/or vegetable shortening, which in my opinion, should never enter into the baking equation. The substitution of a red velvet bakery emulsion in place of the red food coloring gives this cookie the deep balanced bitter tones I feel are desired in this delectable treat, while still adding the red aspect. In other words, red food coloring adds a very artificial flavor (and color) and the emulsion gives it a nice color and texture, without the dye or alcohol.
With a good dosing of cocoa, this cookie hints at a beautifully sweet brownie, without being too rich or overwhelming. The addition of white chocolate chips gives a certain subtly that balances out the bitter cocoa flavor. I am glad I bought the red velvet bakery emulsion when I saw it, because I checked to see if I had food coloring afterwards, and, not to my surprise, I had zero. Talk about innovation and going with your gut!
This recipe is definitely one for the books. I urge everyone to bake or cook for your loved ones this weekend – it is one of the many things that will always bring sparkle and joy to another’s eyes.
History of Red Velvet: This is quite fascinating!
Red Velvet dates back to about 1873, but started circulation in the 1920s!
Adapted from: http://www.howsweeteats.com/2010/10/red-velvet-chocolate-chip-cookies-from-scratch/
Found on: http://www.yummly.com/recipe/Red-velvet-chocolate-chip-cookies-333824?columns=Infinity&position=1/27
My adaptations are highlighted in bold
1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 brown egg (Eggland’s Best)
1 tsp vanilla extract
1 tsp red velvet bakery emulsion (LorAnn’s)
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp low sodium salt
1/3 cup cocoa powder, Ghirardelli
1/2 (to 2/3) cup white chocolate chips, Ghirardelli
1. Preheat oven to 375. (I used a USA baking sheet, coated with Americoat)
2. Cream butter and sugars together until fluffy in the bowl of an electric mixer.
3. Add egg and vanilla and combine until smooth.
4. Beat in red velvet bakery emulsion.
5. Stir in cocoa, flour, baking soda and salt until just combined, scraping down the sides when needed.
6. Fold in white chocolate chips.
7. Using a medium to large sized scoop, scoop out 1-2 tablespoons of dough and set on baking sheet. Spread out on pan about 2 inches apart. Flatten each dough ball, so each is 2 to 3 inches in diameter.
8. Bake for 9 to 12 minutes, or until the edges are golden brown. On the USA pan, it only took about 9 minutes.
USA Pans: http://www.usapans.com/
LorAnn’s Oils & Bakery Emulsions: https://www.lorannoils.com/c-10-bakery-emulsions.aspx
You must be logged in to post a comment.