To be honest with you, I don’t really care for red velvet cake/cupcakes.
I know what you are thinking, how can bright red color and the concept of the cake doesn’t intrigue me? It could be because it’s not chocolaty enough or it might be one of my weird food related phase. I used to avoid everything with coconut, but now I’m obsessed with it. Maybe it’s something to do with the age. I turned 25 few months ago and I honestly feel that as I’m growing older I prefer different things as apposed to when I was 20. I still didn’t develop the taste of eating dessert which contains citrus fruits like lemon and orange. Go figure how taste buds changes as we go through life.
I know you are yawning. Lets move on to the cookies.
Anything baked into small size is utterly delicious, mini cupcakes, cookies, truffles, you name it. Even though I will pass on the red velvet cake but these cookies are little bit hard to resist. Possibly because of white chocolate chips?
I really liked the texture of these cookies. It’s truly scrumptious, but it was little bit on the sweeter side than I prefer. I like how the white chocolate mixed with the cookie gave it a nice pleasant taste. Chocolate makes everything yummylicious!
Next time, I will cut down on the sugar for sure. InshaAllah.
You will need:
- 2 1/4 cups all-purpose flour
- 2 1/2 Tbsp cocoa powder
- 1 1/2 tsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, at room temperature
- 1/3 cup vegetable shortening, at room temperature
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp white vinegar
- 1 1/2 tsp vanilla essence
- 1 Tbsp red food coloring
- 1 1/3 cups white chocolate chips, divided
Preheat oven to 375 F.
In a bowl whisk together flour, cocoa, cornstarch, baking soda, and salt. Set aside.
In a large bowl of a electric stand mixer, combine butter, shortening and sugar until fluffy.
Add egg, egg yolk, vinegar, vanilla, and food coloring. Beating well after each addition.
Add in dry ingredients until just combined.
Mix in 1/2 cup of white chocolate with spatula.
Take a heaping tablespoon of dough and roll into balls.
Place it on the greased baking sheet or parchment paper 2 inches apart.
Gently press few chocolate chips in each balls, make sure not to flatten the balls.
Bake for 8-9 minutes. Let it sit on the baking sheet for several minutes before transferring it to cool down.
Makes around 40 cookies.
Source: Cooking Classy