Tuesday, 3 March 2015

Chocolate Covered Red Velvet Cookies

Why is it that kids usually give you 1-day notice to whip up a batch of cookies?
First of all, it isn't really a batch of cookies when there are 35 kids in his class.
And these cookies need 2 of them to make a cookie.

My son tells me he needs cookies for his class for the Valentine's Day party.
He wanted to give out cookies instead of cards.
Nice approach.
Shouldn't he be practising his printing skills?

And he tells me at night just before he is ready for bed.
Don't worry he says, I am sure you have all the ingredients.

The recipe states to use white chocolate.
I don't have that.
I have white chocolate chips and let me tell you that is Not the same as white baking chocolate.
They do Not melt the same way.

I think with the white on red it would have looked awesome.
However because I used semi-sweet chocolate on the cookies, they came to look kind of dark.
Nevertheless, very tasty.

Then I ran out of semi-sweet chocolate and I could no longer coat the cookies.
Therefore, I improvised.
I made a single Red Velvet Cookie and spread the chocolate on top and sprinkled with
pink and red sanding sugar.
Obviously the ones with the Chocolate Covered Red Velvet Cookies were amazing.
However, the singular cookies were yummy too.

I used a Tbsp-scoop and made 28 cookies (single).
13 of those were the Chocolate Covered Red Velvet Cookies.
Meaning 15 were the single cookies.
So, that meant once I finished baking and covering the cookies, I had to bake some more of the single Red Velvet Cookies to give out to the class.
We kept the Chocolate Covered cookies for ourselves.

Thanks to my son for picking out the recipe that he found on Give Recipe

Chocolate Covered Red Velvet Cookies

60 grams dark chocolate
1/2 cup butter, room-temperature
1/2 cup brown sugar, packed
1/2 cup sifted confectioners' sugar
1 large egg, room-temperature; slightly beaten (I whisk with a fork)
1 tsp pure vanilla extract
1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1 1/2 Tbsp red liquid food colouring
10 ounces semi-sweet chocolate (for covering)
red and pink sanding sugar for sprinkling on top

**To melt chocolate, place the chocolate in a microwave safe bowl and microwave for
10-second intervals.
I put it on for 10-seconds, stir, and place in microwave for another 10-seconds, stir and repeat until the chocolate is melted.  The chocolate should be smooth.
Make sure not to burn, otherwise you will need to start over again.
Set aside until it reaches room-temperature.

*In a medium-size bowl, whisk together flour, cocoa powder and baking soda.
(dry ingredients).  Set aside.
*Using a paddle-attachment, beat together butter and sugars until light and fluffy.
*Add the egg and beat for 1-minute.
*Add the vanilla extract and red food colouring and beat until evenly distributed.
*Add the chocolate mixture and mix until combined.
*Slowly add the dry ingredients to the butter and chocolate mixture; mix until combined.
**Chill the dough for approx. 1-hour.

*Preheat oven 350F.
Line the baking sheets/pans with either Sil-Pat mat or parchment paper.  Set aside.
*Using a 1-Tbsp scoop, scoop out the batter and place onto the prepared baking sheet/pan.
Slightly flatten using either the bottom of a glass or the palm of your hand.
Space 1-inch apart.
*Bake for approx. 10-minutes.
*Remove and let cool before coating in chocolate.

*Melt chocolate the same as above. (Coating)
*Drop a bit of melted chocolate onto the top of the cookie and press another cookie on top of the chocolate.
*Then coat the entire cookie in the chocolate and place onto a wire-rack or on parchment paper to set.
(I used a spoon to coat the cookie.  I gently shook the excess chocolate off)
*Sprinkle with sanding sugar or sprinkles.
*Repeat until all the cookies are done.

***Please Note:    I always use Salted Butter and then omit the salt requested in recipes.
You should do what you feel is best.


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