Red Velvet again, satu lagi koleksi Red Velvet saya, kali ini resipi dari Sally Baking Addiction, mudah menyediakannya tetapi cookies ini perlu disejukkan sekurang-kurangnya sejam. Macam chocolate chips yang lain..sedap dan ranggup.
Red Velvet Chocolate Chips Cookies
and 1/2 cups + 1 Tablespoon (198g) All-purpose flour (careful not to overmeasure)
·1/4 cup (32g) unsweetened cocoa powder
·1 teaspoon baking soda
·1/4 teaspoon salt
·1/2 cup (115g) unsalted butter, softened to room
·3/4 cup (150g) light brown sugar (or dark brown)
·1/4 cup (50g) granulated sugar
·1 egg, at room temperature*
·1 Tablespoon (15ml) milk
·2 teaspoons vanilla extract
·1 Tablespoon red food coloring (liquid or gel)
·1 cup (180g) semi-sweet chocolate chips (plus a
few extra for after baking)
Toss the flour,
cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or
stand mixer with a paddle attachment, beat the butter on high speed until
creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as
needed. Switch the mixer to medium speed and beat in the brown sugar and
granulated sugar until combined. Beat in the egg, milk, and vanilla extract,
scraping down the sides and bottom of the bowl as needed. Once mixed, add the
food coloring and beat until combined. Turn the mixer off and pour the dry
ingredients into the wet ingredients. Turn the mixer on low and slowly beat
until a very soft dough is formed. Beat in more food coloring if you'd like the
dough to be redder. On low speed, beat in the chocolate chips. The dough will
Cover the dough
tightly with aluminum foil or plastic wrap and chill for at least 1 hour.
Chilling is mandatory.
Preheat oven to 350F
degrees. Line two large baking sheets with parchment paper or silicone baking
mats. Set aside.
Tablespoons of dough and mold into a ball, as pictured above. Place 9 balls
onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have
only spread slightly, that is ok. Simply press down on the warm cookies to
slightly flatten and form crinkles. Stick a few chocolate chips into the tops
of the warm cookies (as explained in the post) - that's optional and only for
Allow the cookies to
cool on the cookie sheet for 5 minutes before transferring to a wire rack to
cool completely. Store cookies in an airtight container at room temperature for
up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be
frozen up to 2 months - thaw overnight in the refrigerator. Cookie dough balls
may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).
egg is preferred. To bring egg to room temperature quickly, simply place in a
cup of warm water for 5 minutes. I usually set out my egg when I set out my
butter to soften about 1 hour before beginning.
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