Chocolate Dipped Red Velvet Cookies

I found this recipe on Pinterest taken from sallysbakingaddiction.com.  I seriously LOVE this cookie.  I am trying to think of ways I can make this cookie for every occasion other than Valentine’s Day.

I dipped my cookies in semi-sweet chocolate, but you can always dip them in white.

I used Wilton’s red (no-taste) gel icing colour. I also used up my Christmas Red colour in one batch, the colour was slightly darker but it still had good results.

Give yourself time to make this cookie since you do have to chill the dough before baking. YIELD: 18 cookies.

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1 1/2 cups + 1 tablespoon all-purpose flour (careful not to over measure)
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
3/4 cup light brown sugar (or dark brown)
1/4 cup granulated sugar
1 egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1 tablespoon red food colouring (liquid or gel)
2 cups semi-sweet chips or 12 semi-sweet chocolate squares
2 tablespoons shortening

1. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food colouring and beat until combined. Turn the mixer off and pour dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food colouring if you’d like the dough to be redder. The dough will be sticky.
3. Cover the dough tightly with aluminium foil or plastic wrap and chill for at least 1 hour. Chilling is mandatory.
4. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
5. Scoop 1.5 tablespoons of dough and form into a ball. Place balls onto each baking sheet. Bake each batch for 10 minutes. Allow to cool for at least 30 minutes before dipping.
6. In a small saucepan, melt the semi-sweet chips with 2 tablespoons of shortening, stirring until smooth. Dip half of each cookie into the chocolate and top with sprinkles.
7. Allow the chocolate to set. I stuck my cookies in the refrigerator for 20 minutes. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months – thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for an extra 1-2 extra minutes (do not thaw).

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