Red Velvet Chocolate Chip Cookies
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus 30 minutes refrigeration time
Cooking time: 17 minutes per tray
- 115g/1 stick butter, melted
- 150g/5ozs. brown sugar
- 50g/1.7ozs. caster sugar
- 1 teaspoon vanilla bean paste
- 1 teaspoon raspberry flavouring
- 1 egg, room temperature
- 2 tablespoons Baileys Red Velvet Cupcake Liqueur
- 1.5 tablespoons red velvet colouring emulsion
- 260g/9.2ozs. plain all purpose flour
- 20g/0.7ozs cocoa powder
- Pinch salt
- 3/4 cup/130g/4.6ozs. white chocolate chips
- 1/4 cup/40g/1.4ozs. white chocolate chips (for the top)
Step 1 - In a bowl add the butter, brown sugar, white sugar, vanilla, raspberry, egg, Baileys Red Velvet Cupcake Liqueur and red colouring and whisk using a balloon whisk until syrupy (around 1 minute).
Step 2 - In another bowl whisk the flour, cocoa and salt. Then add the flour mixture to the butter mixture in 2-3 lots. Add 3/4 cup of chocolate chips and mix in. Place the mixture in the fridge for 30 minutes (or overnight if you want).
Step 3 - Preheat oven to 130C/266F and line two deepish baking trays with parchment. Make balls of the dough around 55g/2ozs. each and place on the lined tray and flatten gently-they'll spread about an inch or so. Place about 4-5 chips on the top of the cookies from the extra 1/4 cup of chocolate. Bake for 10 minutes. Then remove the tray from the oven and cover with foil and bake for 7-8 minutes. They should be a bit glossy still. Cool on the tray for 10 minutes then cool on a rack.