By: Grace Wright
Recipe-
Ingredients
▢ 1 1/2 cup butter, softened
▢ 1/2 cup granulated sugar
▢ 1 1/2 cup brown sugar
▢ 2 egg
▢ 1 1/2 tbsp vanilla extract
▢ 4 cups all purpose flour
▢ 1/2 cup cocoa powder
▢ 2 tsp baking soda
▢ 1 tsp salt
▢ red food coloring
▢ 2 cup white chocolate chips
Instructions-
Preheat the oven to 350°.
Cream together the butter, granulated sugar and brown sugar.
Add the egg and vanilla. Mix until light in color and creamy.
Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
Mix in the red food coloring (add until it looks like the desired color), then fold in the white chocolate chips.
Use a 1/2 cup measuring cup to portion out the dough. Roll the dough and flatten them slightly. Arrange 6 cookies per cookie sheet. This will make 12 cookies.
Bake at 350° for 15-17 minutes – the cookies should spread slightly, crackle a little bit and the centers should not look shiny and wet anymore.
Allow the cookies to cool for at least 10 minutes on the pan before serving. Serve warm.
These cookies were pretty easy to make but there would be some modifications I would make. One, I would change when you add the food coloring. The dough is a thicker kind so when it said to add the food coloring last, I struggled. I couldn’t mix the coloring evenly throughout the dough, so it ended up streaky and not really red velvet. I would recommend adding the food coloring when you are mixing all the wet ingredients. This makes sure the food coloring mixes nicely and you can add some more in the middle of mixing the dry ingredients in if you want it more red.
I would also recommend mixing the chocolate chips by hand. Once again, because the dough is thicker my stand mixer struggled getting the mix evenly throughout the dough. This made some of my cookies to have no chocolate chips or some to have a lot.
Finally, I would recommend that if you don’t like huge cookies to make them smaller. I think they are good this big but for my family we just like smaller cookies so then you don’t have to break them apart if you don’t want that big of a cookie. My parents agreed that they would have enjoyed them more if they were smaller.
I would say these are pretty close to the ones from Crumbl, but Crumbl’s have a better texture and are more flavorfull. Overall, I really liked making these cookies and they were tasty. I think most people can bake them with ease with just a few adjustments.
Here is the link to the recipe I used:
Plaid Line + PRIZM + Scottie News 