Red Velvet white chocolate chip Cookies

Red Velvet white chocolate chip Cookies recipe, which is not just easy to make but is also eggless! Red Velvet white chocolate chip cookies are made from scratch and do not use any boxed premix. These cookies turn out to melt in the mouth. and bursts with flavors in every bite. The rich red color and the use of buttermilk give these Red Velvet Cookies its classic look and flavor.

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What equipment do I need to make red velvet crinkle cookies without cake mix?

Big Bowl

Spatula

Weighing Scale

Baking Tray

Big Bowl

Whisk

Set of teaspoons and tablespoons

How I make this recipe?

Well, I hope you know I love cookies and people who love cookies. So, ever since I learned how to make buttermilk, I have been dying to make red velvet cookies. It turned out to be surprisingly easy. Any basic red velvet recipe uses cocoa powder and buttermilk, so I did the same and played around with the cookie dough recipe. And there you go; I got one of my favorite cookie recipes.

Why these cookies are the best?

This recipe is made entirely from scratch to encourage everyone to let go of packaged ingredients laden with additives, preservatives, and colors. I can go on and on about the harmful side effects of packaged products. These products are meant to last for a prolonged period, hence the use of preservatives to extend it’s shelf life.

We all look for the best-looking product when making our purchases, thereby unconsciously encouraging retailers to opt for additives such as artificial color and flavor enhancers. I would always encourage everyone to read labels before purchasing a product, as it is important to know what one is putting in their bodies. Although I am still new to these practices, it always starts somewhere.

I hope reading this blog helps at least one person to be mindful of the choices they make next time. The product you buy may seem cheap and consumer-friendly but might turn out to be expensive later on.

Let’s talk about our ingredients.

First, you must be wondering where the buttermilk recipe I said I would share is. Of course, I remember. For the buttermilk, take 88 ml of milk and add 2 tsp of vinegar to it. Now, let that sit for around 5 minutes. Your buttermilk is ready! Sounds too easy? It is that easy.

I have not used castor sugar or breakfast sugar in this recipe to make it easier for you to be able to make these cookies anytime without having to worry about rushing to the store.

I replaced it with powdered or icing sugar, which I am sure is available in your kitchen, and even if it is not, simply use your mixer grinder to make some. Get your hands on some good quality organic food coloring for the red velvet cookies. Make the cookie dough for my cookies and let it rest in the refrigerator.

 I have used white chocolate chips on the cookies. White chocolate chips tend to brown on the top if baked for a prolonged period. It is thus advisable to place them on the cookies after a certain amount of baking has already been done. Just a heads up, you are going to add a lot of color to the dough, so don’t be shy.

How to make these cookies?

• In a bowl, we start by sifting all the dry ingredients, i.e. flour, cocoa powder, and baking powder. Cocoa powder clumps up when stored, so straining it is essential.
• Next, we need to get our buttermilk ready. You can go ahead and purchase it if you want. It is available quite easily. Avoid flavored buttermilk and buy the plain one.
• Now, we start with our dough. Beat the butter using a hand blender or a whisk.
• Add the sugar and continue beating until light and fluffy.
• Add vanilla essence and red color to the mix and mix well. You can add vanilla extract or vanilla pods.
• Now add the dry ingredients and mix them using a spatula. Once your entire mixture is mixed properly, add the buttermilk.
• Mix lightly. Once the dough comes together, wrap it up in some cling film or cover it well and let it rest in the refrigerator for 30 minutes to an hour.
• Preheat the oven to 180 degrees Celsius/ 356 degrees Fahrenheit before we start shaping our cookies.
• Line a baking tray with some parchment paper or baking paper. You can even use a piece of silver foil if you do not have anything.
• I recommend lining your baking tray because that increases the lifespan of your baking tray.
• Shape your cookies into roundels and place them on top of the baking tray.
• Bake 180 degrees Celsius/ 356 degrees Fahrenheit for 15 minutes in your convection setting. Add the white chocolate chips to the cookies at this stage.
• Place again in the oven and bake at 180 degrees Celsius/ 356 degrees Fahrenheit for 5 minutes in your convection setting. 

P.S.: Cool the cookies before having them!