Here's the riddle..."What do you get when you cross Red Velvet Cake with White Chocolate, Bittersweet Chocolate, and Semi-Sweet Chocolate?" The answer is...the most decadent chocolate chip cookie I've ever made!
Red Velvet cake is typically associated as a Southern dessert with a cream cheese icing, but it's roots can be traced back to Eaton's Bakery in Canada, where in the 1940s and 50s this was a popular choice in desserts. The red color comes from the use of Red Food Color, which was actually banned in the 50s due to the fact it was associated with health issues from cancer to hyperactivity in children. The government changed the standards how much dye could be used in food and in the 60s a new guideline allowed companies to start using Red Dye #40 again.
I found a new product at King Arthur, Red Velvet Cake flavoring, that I used in the cookies today. Because of the concentration I only used a teaspoon to get the color and flavor, which makes me feel a lot better than a 1 oz. bottle (2 tablespoons) of red food coloring.
Red Velvet Triple C Cookies
1 1/4 cups (2 1/2 sticks) unsalted butter, softened to room temperature
1 1/4 cups light brown sugar, packed
1/2 + 2 T granulated sugar
2 large eggs
1 T Vanilla extract
1/2 tsp. Vanilla powder (optional)
1 tsp. Red Velvet Cake flavoring
2 T Dutch-processed cocoa
1 1/2 cups King Arthur all-purpose flour
1 1/2 cups Queen Guinevere cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. Kosher salt
1 cup each of Bittersweet, Semi-sweet (Mini), and White Chocolate Chips
1 cup Pecans, toasted and rough chopped (optional)
Preheat oven to 350F-degrees. Line baking sheets with parchment paper.
In a stand mixer, using a paddle attachment, cream the butter and sugars until light and fluffy, about 6-8 minutes on medium speed. Add the eggs, one at a time, beating well after each addition. Add the Vanilla extract (and powder, if using), and Red Velvet Cake flavoring, and mix to combine.
In a medium bowl, add all the dry ingredients (flours, cocoa, baking powder, baking soda, and salt) and whisk to combine. Add to the batter and mix on low to combine.
Rough chop the pecans, if using, and add to the batter along with the three chips. Mix again on low to combine.
The dough has a lovely brownish-red hue to it. Use a 1/4-cup scoop to measure of the cookies and place about 2-inches apart on the prepared baking sheets. Press lightly on the tops to flatten. Bake for 12 minutes.
The cookies have a wonderful, familiar flavor that is so inviting and they would make a great cookie for your holiday baking because of the rosy color to them. Enjoy!