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CartRed Velvet Heart-Shaped Valentine’s Day Cookies
Blog by Julia https://www.instagram.com/juliarecipes/
Everyone loves chocolate chip cookies, right? Well, red velvet chocolate chip cookies are even better—especially when made in the shape of a heart for Valentine’s Day! The combination of red velvet cake, white chocolate chips, and soft macadamia nuts creates a heavenly flavour. It also makes the cookies both chewy AND crunchy. If you make the cookies thin enough you can even fill them with cream cheese buttercream and make cookie sandwiches. I took full advantage of Home Hardware’s Mosaic Bakeware and Cookware collection to make these cookies. The Non-Stick Cookie Sheet made for no-burn, even baking without the use of parchment paper. I was also able to make bigger batches by using their three-section Expandable Cooling Rack. No more hunting around for a second or third cooling rack.
Kitchen Tools:
Ingredients:
1¾ cups (235 g) all-purpose flour
2 tablespoons (15 g) cocoa powder
1/2 teaspoon (1.4 g) salt
1/2 teaspoon (5.25 g) baking powder
1/2 cup (115 g) unsalted butter, melted
1/3 cup (75g) brown sugar
1/3 cup (75 g) white granulated sugar
2 large (100 g) eggs
2 teaspoons (13 g) red gel food colouring
1 teaspoon (4 g) vanilla extract
1/2 cup (100 g) white chocolate chips few extra white chocolate chips for after baking
1/2 cup (59 g) macadamia nuts, chopped
1. Whisk together your flour, cocoa powder, baking powder and salt in a medium mixing bowl and set aside.
2. In a large mixing bowl mix together your brown sugar, white sugar, and melted butter. Then whisk in your eggs, vanilla extract, and red gel food colouring.
3. Add the dry ingredients mixture to the liquid mixture in two separate batches, folding them together with a silicone spatula. Then fold in the white chocolate chips and chopped macadamia nuts.
4. Cover the mixing bowl with foil and refrigerate for 30 minutes.
5. Preheat the oven to 350°F / 177°C. Get a scoop of cookie dough, roll it around in your palms to make a ball, and place it inside the heart-shaped cookie cutter. Squish the dough gently inside so it completely fills up the cookie cutter. Then remove the cutter and repeat until you have 12 cookie hearts, keeping a one-inch space between the cookies.
6. Bake the cookies on the middle oven rack for nine minutes. For softer cookies, bake eight minutes, for crunchier cookies bake 10 to 12 minutes.
7. Remove the cookie sheet from the oven and add more white chocolate chips on top of the cookies. Then transfer the cookies onto the expandable cookie cooling rack.
