Red Velvet Chocolate Chip & Macadamia Cookies
Level
intermediate
Cooking
25 min
Preparation
75 min
Ingredients
Servings
24
Egg large | 1 |
Butter softened to room temperature | 65 g |
Plain Flour | 170 g |
Cocoa Powder | 10 g |
White Chocolate Chips | 250 g |
Baked Macadamia (chopped) | 125 g |
Granulated Sugar | 100 g |
Brown Sugar | 55 g |
Liquid Red Food Colouring | 2 tsp |
Vanilla Extract | 1⁄2 tbsp |
Lemon juice | 1 tsp |
Baking Soda | 1⁄2 tsp |
How to cook
Prepare flour mixture
- In a mixing bowl whisk together flour, cocoa powder and baking soda, set aside.
Prepare cookie mixture
- In the bowl of an electric stand mixer fitted with paddle attachment, cream together butter (should be softened to room temperature first), granulated sugar and brown sugar until combined.
- Mix in egg. Add in red food colouring, vanilla and lemon juice.
- Add flour mixture and mix until combined.
- Mix in chopped macadamia and 200g white chocolate chips (set aside the remaining 50g to use after baking).
- Cover bowl and chill dough for 1 hour or until dough are nearly firm.
Start baking
- Preheat the oven to 170ºC near the end of dough chilling.
- Scoop 25g of dough out and shape into balls and place onto a large baking tray with parchment paper with spacing 2-inches apart.
- Bake one sheet at a time (keep remaining dough chilled and repeat process), until cookies appear set on the edges but slightly under-baked in the center, about 10-11 minutes.
- Melt the remaining 50g of white chocolate chips and place it in a piping bag.
- Remove cookies from the oven and drizzle the top with the melted white chocolate chips.
- Let cool on a baking sheet for 5 mins, then transfer to a wire rack to cool.
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