Name: Red Velvet and White Choc Cookies
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16
Ingredients: 250g unsalted butter, chopped, at room temperature; ¾ cup caster sugar; ¾ cup firmly packed brown sugar; 1 teaspoon vanilla extract; 1 egg, at room temperature; 1 tablespoon liquid red food colouring; 2 cups plain flour; ¼ cup cocoa powder; 1 teaspoon baking powder; 1 cup White Choc Bits; 290g bag White Choc Melts

Red Velvet and White Choc Cookies

You're going to want to make a double batch of these beauties - they'll go fast!

Serves 16

Prep

20M

Cook

40M

Total

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TIP! Cookies can be made up to three days ahead. Store in an airtight container at room temperature. For a change, replace White Choc Bits with milk or dark.

Ingredients

250g unsalted butter, chopped, at room temperature

¾ cup caster sugar

¾ cup firmly packed brown sugar

1 teaspoon vanilla extract

1 egg, at room temperature

1 tablespoon liquid red food colouring

2 cups plain flour

¼ cup cocoa powder

1 teaspoon baking powder

1 cup White Choc Bits

290g bag White Choc Melts

Method

Grease and line three large oven trays with baking paper.

Beat butter, sugars and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in egg, until just combined. Beat in colouring. Transfer to a large bowl.

Stir in combined sifted flour, cocoa and baking powder until combined. Stir in Choc Bits. 4 Spoon level ¼ cups of mixture, about 5cm apart, onto prepared trays. (About six on each tray.)

Cook two trays, in a moderately slow oven (160C), swapping halfway, for about 18 minutes, or until just firm to touch. Remove. Stand on trays for 5 minutes. Transfer to wire racks to cool completely. Repeat with remaining tray.

Place Choc Melts in a small microwave-safe bowl. Microwave on High (100%), stirring every 20 seconds, for about 1 ½ minutes, or until melted. Remove.

Working with one cookie at a time, half dip in chocolate, allowing excess to drain away. Place onto trays lined with baking paper to set.

Mel Burge