FOOD

Red Velvet and White Choc Cookies

You're going to want to make a double batch of these beauties - they'll go fast!
16
20M
40M
1H

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

Method

1.

Grease and line three large oven trays with baking paper. 

2.

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. 

3.

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.) 

4.

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.

5.

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. 

6.

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. 

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