About this recipe:Red velvet cookies dotted with chocolate chips are perfect for Christmas gifts or Valentine's Day! I really recommend chilling the dough - it really does make a difference in the texture of this cookie. You can dip the cookies in white chocolate or use a combination of both white and dark chocolate chips for a contrast in colour. If chilled overnight, remove dough from refrigerator about 30 minutes before working with it.
190g plain flour
30g cocoa powder
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon salt
115g butter, softened
115g brown sugar
50g caster sugar
1 1/2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 tablespoons red food colouring
170g dark chocolate chips, or as needed
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Whisk flour, cocoa powder, bicarbonate of soda, baking powder and salt together in a bowl.
Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and caster sugar until smooth, about 1 minute. Beat egg, milk and vanilla extract into butter mixture; beat in food colouring until uniformly coloured.
Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in chocolate chips. Cover bowl with cling film; place in the fridge for 1 hour or up to overnight.
Preheat oven to 180 C /Gas 4. Line baking trays with baking paper.
Roll dough into 5cm balls. Place on prepared baking trays, leaving some space for them to spread out as they cook; flatten slightly.
Bake in the preheated oven until edges are lightly browned, about 10 minutes. Sprinkle cookies with a few additional chocolate chips; allow to cool completely.
If you have chilled the dough overnight, remove dough from fridge about 30 minutes before working with it.