There's something about exact measurements that just don't do me. Don't get me wrong, I've tried to bake from a simple sponge cake to a basic chocolate cookies. None of them were edible. My hubby is living victim of my inability to bake.
I stumbled over this recipe weeks ago on joy's page and I thought 'what a pretty cookie' and I did the unthinkable. I baked it. And guess what, the cookies turned out great. Ok, they looked like they were made by a 10 years old but hey, they tasted amazing.
Red Velvet Cookies with Chocolate Topping
adapted from Joy the Baker (who adapted it from Rachel Ray)
1 1/4 cup all-purpose flour1 Tablespoon cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
5 Tablespoons butter, at room temperature
3/4 cup sugar
1 egg
1 Tablespoon red food coloring (I added 2 tbs because it wasn't red enough)
1 teaspoon vanilla
1/2 cup buttermilk
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, or grease and flour the pan well so the cookies don’t stick. In a medium bowl, sift together flour, cocoa, baking soda and salt.
Using a mixer, 5 Tablespoons of butter with the granulated sugar until fluffy, about 3 minutes. Beat in the egg, food coloring and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk until smooth.
Place 1/4-cup scoops of batter 2 inches apart of the prepared baking sheet, spread the batter out with a butter knife, so they’re not completely flat but spread out a bit. (I did it slightly differently by placing a spoonful of batter rather than 1/4 cup scoops, so I'll have more cookies : D )Bake until a toothpick inserted in the center comes out dry, 15 to 17 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
For the chocolate toppings, melted 300gr of milk chocolates and spread liquidish chocolate onto the cooled cookie. Leave them in the fridge for about 10 minutes (or until the chocolates set)
Serve with cold milk.
Serve with cold milk.
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