Author of Ed Engoron’s Choclatique, Running Press, 2011
When certain foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes and to retain moisture. I use minced red beets in many of my chocolate cake recipes.
Red Velvet cake was made famous by Waldorf-Astoria Hotel in New York City. Now you can find Red Velvet cupcakes most anywhere at places like Sprinkles which specializes in a line of very unique cupcakes.
So, I thought if you can “red velvet” cakes and cupcakes, why not cookies? My Valentine’s Day Red Velvet cookie recipe has a light cocoa flavor, is deliciously chewy, gorgeously red and most scrumptiously delicious! Red Velvet is a delicate combination of cocoa and vanilla flavor blended so one does not stand out from the other. If you use too much cocoa, not only does it take the flavor out of balance, it muddies up the beautiful, pure red color.
Prep Time: 10 minutes
Bake Time: 9 to 11 minutes
Ready In: 20 minutes
Yield: 36 Cookies
1 1/2 cups all-purpose flour
3 tablespoons Choclatique Natura Unsweetened Cocoa Powder
1 teaspoon cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 cup granulated sugar
1 teaspoon distilled white vinegar
1 tablespoon canned red beets, minced
1 large egg
2 teaspoons pure vanilla extract
1 1/2 teaspoons red food coloring
1 cup Choclatique Snowy White Chocolate Chips
- Preheat oven to 375º F.
- In a mixing bowl whisk the flour, cocoa powder, cornstarch, baking powder and salt and set aside.
- In the bowl of an electric mixer fitted with paddle attachment, cream the butter and sugar until pale and fluffy, about 4 to 5 minutes.
- Add in the vinegar and beets continuing to blend until completely incorporated.
- Mix in the egg.
- Add in the vanilla extract and red food color and mix until completely blended and the color is red throughout the dough.
- With mixer on low speed, slowly add in the dry ingredients and mix just until combined. Do not over-mix or the cookies will get tough.
- Fold in white chocolate chips.
- Scoop the dough out by the heaping tablespoonful and shape into balls. Place on parchment paper lined baking sheets and bake for 9 to 11 minutes in the center of the oven turning the baking sheet half-way through.
- Allow the cookies to cool on cookie sheet before transferring to a wire rack.
- If you don’t eat them all at once you can store the cookies in an airtight container.
ChefSecret: If you want more chocolate flavor you can easily substitute the white chips with Choclatique Dark Chocolate Chips.