Red Velvet & White Chocolate Chip Crackle Cookies
Press and move to zoom.
Mouse over image to zoom.

Red Velvet & White Chocolate Chip Crackle Cookies

Product Code: R0159

Print Recipe PDF

Ingredients

3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 tablespoon milk
1 teaspoon LorAnn Madagascar Vanilla Extract
2 tablespoons LorAnn Red Velvet Bakery Emulsion
1 cup white chocolate chips
1/2 cup powdered sugar

Directions

  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside. 
  2. In a large bowl (or bowl of a stand mixer), cream the sugar and butter until light and fluffy, about 3 minutes. Mix in eggs one at a time, mixing after each. Mix in milk, Vanilla, and Red Velvet Emulsion. With mixer on low, gradually add the dry ingredients and mix until just combined. Stir in the white chocolate chips. Cover bowl with plastic wrap and chill at least 2 hours or until dough is firm. 
  3. Preheat oven to 350°F. Spray a cookie sheet with non-stick baking spray, then line with parchment paper (spraying the pan helps the paper to stay in place). Place powdered sugar into a small bowl. 
  4. Remove dough from refrigerator and roll into balls using about 2 tablespoons of the dough (or use a small ice cream scoop). Roll each ball into powdered sugar, coating evenly. Place on prepared cookie sheet and flatten slightly with the heel of your hand or the bottom of a flat drinking glass. Bake for 12 - 14 minutes. Cool for 3 minutes on baking sheet then transfer to a wire rack to cool completely. Store in an airtight container. 
Makes about  2-1/2 dozen cookies.

Red Velvet and White Chocolate Chip Crackle Cookie


Red Velvet and White Chocolate Chip Crackle Cookie
By
Rich and chewy red velvety goodness.
Ingredients
  • 3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon milk
  • 1 teaspoon LorAnn Madagascar Vanilla Extract or LorAnn Mexican Vanilla Extract
  • 2 tablespoons LorAnn Red Velvet Bakery Emulsion
  • 1 cup white chocolate chips
  • 1/2 cup powdered sugar
1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.2. In a large bowl (or bowl of a stand mixer), cream the sugar and butter until light and fluffy, about 3 minutes. Mix in eggs one at a time, mixing after each. Mix in milk, Vanilla, and Red Velvet Emulsion. With mixer on low, gradually add the dry ingredients and mix until just combined. Stir in the white chocolate chips. Cover bowl with plastic wrap and chill at least 2 hours or until dough is firm.3. Preheat oven to 350°F. Spray a cookie sheet with non-stick baking spray, then line with parchment paper (spraying the pan helps the paper to stay in place). Place powdered sugar into a small bowl.4. Remove dough from refrigerator and roll into balls using about 2 tablespoons of the dough (or use a small ice cream scoop). Roll each ball into powdered sugar, coating evenly. Place on prepared cookie sheet and flatten slightly with the heel of your hand or the bottom of a flat drinking glass. Bake for 12 - 14 minutes. Cool for 3 minutes on baking sheet then transfer to a wire rack to cool completely. Store in an airtight container.
Prep time:
Cook time:
Total time:
Yield: 2 1/2 dozen cookies
Average Rating:
We would love a review from you for this item!
You may also be interested in
Pure Organic Madagascar Vanilla Extract 4 oz.
  • $15.64
Red Velvet Bakery Emulsion 4 oz.
  • $6.50