Go Back
Dark Red Velvet Cookies With Melting Chocolate

Dark Red Velvet Cookies With Melting Chocolate

A recipe for red velvet cookies with a melting chocolate egg.
Prep Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 big cookies

Ingredients
  

  • 130 g unsalted butter room temperature
  • 120 g brown sugar
  • 1 egg room temperature
  • 1 egg white room temperature
  • 2 tsps vanilla extract
  • 195 g flour
  • 50 g cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tbsps cornstarch
  • 150 g chopped white chocolate
  • a pinch of salt
  • 8 mini chocolate eggs frozen
  • 2 tsps vinegar
  • ½ tsp red food coloring

Instructions
 

  • Preheat the oven to 170°C. Prepare the baking sheet with a baking paper.
  • Start by mixing the butter and brown sugar until creamy. Continue by adding eggs, egg white and vanilla extract. Mix again.
  • Add red food coloring. Add as much food coloring as needed. The better quality coloring you use, the richer the red color will be. Also add vinegar.
  • In a bowl whisk the flour, baking soda, baking powder, cornstarch, salt, and cocoa. Add the flour mix into the bowl and whisk on medium speed.
  • Once your cookie dough is soft, add chopped white chocolate and mix well with a rubber spatula.
  • Make 110 g balls from the dough and hide a frozen chocolate egg inside of the ball. Make cookie balls and let them chill in the freezer for at least 30 minutes.
  • Put cookie balls on the baking sheet and bake them for 13 minutes. Take them out of the oven and let rest on the baking sheet for the next 10 minutes.

Notes

  • put the chocolate eggs in the freezer before making these cookies
  • use less cocoa powder for nice red velvet color (30-40 g of cocoa)
  • if you decide to make smaller cookies, bake them for 9-11 minutes 
  • for a nice look add extra white chocolate on top of the cookie ball before putting the baking sheet into the oven 
Keyword brownie cookies, easter, red velvet