Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp red food coloring
- 1 cup white chocolate chips
- 1/2 cup chopped pecans
Special equipment needed:
- Cookie cutter in desired shape
- Parchment paper
- Cookie sheet
- Mixing bowls
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a separate mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the white chocolate chips and chopped pecans.
7. Roll out the cookie dough on a floured surface to 1/4 inch thickness. Cut out desired shapes with a cookie cutter.
8. Place the cookies on the prepared cookie sheet and bake for 10-12 minutes or until the edges are lightly browned.
9. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
350°F (175°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories per serving: 200
Total fat: 11g
Saturated fat: 6g
Cholesterol: 35mg
Sodium: 120mg
Total carbohydrates: 24g
Dietary fiber: 1g
Sugar: 14g
Protein: 2g
Substitutions for ingredients:
- White chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Chopped pecans can be substituted with walnuts or almonds.
Variations:
- Add cream cheese frosting to the cookies for a more traditional red velvet flavor.
- Use different cookie cutters to create different shapes and sizes.
- Add sprinkles or edible glitter for a festive touch.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugars.
- Do not overmix the cookie dough, as this can result in tough cookies.
- Chill the cookie dough for 30 minutes before rolling it out for easier handling.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Reheat the cookies in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 3-5 minutes.
Presentation ideas:
Arrange the cookies in a bouquet by placing them in a vase or jar with a ribbon tied around it.
Garnishes:
Add a ribbon or bow to the vase or jar for a festive touch.
Pairings:
Serve the cookies with a glass of milk or a cup of hot chocolate.
Suggested side dishes:
Serve the cookies with fresh fruit or a salad for a balanced snack.
Troubleshooting advice:
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too wet, add a tablespoon of flour to the dough.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cookies in an airtight container to prevent contamination.
Food history:
Red velvet cake originated in the 1800s and became popular in the United States during the 1900s. The cake's red color was originally achieved through the use of beets, but modern recipes use red food coloring.
Flavor profiles:
The red velvet cookie bouquet has a sweet and slightly tangy flavor with hints of chocolate and vanilla.
Serving suggestions:
Serve the cookies as a gift or as a dessert at a party or gathering.
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Taste: Rich, Sweet, Creamy, Chocolatey, Moist