Wednesday, March 6, 2013

Red Velvet White Chocolate Cookies with SECRET INGREDIENT

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OH BOY are these ever good... And I mean REALLY good.  And there is indeed a secret ingredient that I have never seen in a Red Velvet cookie recipe.

But first, allow me to vent my spleen a bit.  Adding food coloring to a chocolate cake does not make it a red velvet cake.  While the ingredients may vary from cake to cake, there are a few tastes that need to shine through.  One of them is vinegar.  You can use buttermilk to get the taste or as in this recipe, actual vinegar.  I like to use a very premium Champagne Vinegar for a maximum punch.

The other pet peeve is that the cake is called a chocolate cake.  Sure, there is cocoa powder, but honestly not as much as you would think.  Like all really interesting dessert recipes, there are hints of flavors, the tart of the vinegar, the sweetness of the sugar and indeed hints of chocolate.  But in no way is this a full thick chocolate taste.  Just enough to be interesting.

Alright, that's enough venting... Let's enjoy.

Oh, and the secret ingredient...  I add a couple of TBS of Mascarpone Cheese to the mix.  A traditional Red Velvet cake is always topped with a cream cheese frosting.  Mascarpone cheese is an Italian version of cream cheese, not as savory, instead there is a sweetness to it.  I think it adds sweet, makes the cookie more soft and chewy and makes this cookie recipe a tad bit more in keeping with the legendary cake recipe.

 OK... Here's what I did...

Red Velvet White Chocolate Cookies

  • 1-1/2 Cups Flour
  • 2 TBS Cocoa Powder
  • 1 tsp Corn Starch
  • 1 tsp Baking Powder
  • 1 Pinch Salt
  • 1/2 Cup (1 Stick) Butter, Softened to Room Temperature
  • 1 Cup Sugar
  • 1 tsp Champagne Vinegar
  • 1 Large Eggs, whisked
  • 2 tsp Vanilla
  • 2 tsp Red food coloring (add slowly, every brand is different, stop when you get the color you like)
  • 1 Cup White Chocolate Chips (divided)
  • Plus the secret ingredient... 2 TBS Mascarpone Cheese
Cooking Directions
  1. Preheat oven to 350 degrees
  2. Whisk together the dry ingredients... Flour, Cocoa Powder, Baking Powder and Salt, set aside
  3. In a stand mixer, using the paddle attachment, blend the Butter, Vinegar and sugar together, mixing for about 5 minutes until fluffy.
  4. Mix in the egg, Vanilla, food coloring and the secret ingredient, Mascarpone Cheese, continue to stir until well blended.
  5. With the machine set on lowest speed, add the dry ingredients 1/2 cup at a time. With the last 1/2 cup, add 1/2 a cup of the white chocolate chips, reserving the remaining 1/2 cup for adding to the top.
  6. Scoop dough out in a ball about 1 Table Spoon worth.
  7. Arrange on a parchment paper covered baking sheet
  8. Press the remaining white chocolate chips into the tops of the dough so they shine through.
  9. Bake for 9 minutes
  10. Remove from the oven, allow to cool on the cookie sheet for a couple of minutes until the cookie has set, then move to a cooling rack and allow to cool completely...
  11. OR, SERVE WARM with a glass of milk and ENJOY!!!


So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 
Stop on by, there's always a new cookie in the cookie jar!


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