Red Velvet Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
Cookie batter2 oz unsweetened baking chocolate1/2 C butter at room temperature2/3 C brown sugar1/3 C sugar1/2 tsp baking soda1/2 tsp salt1 large egg1 T red food coloring3/4 C sour cream2 C flour (pack it down in the cup when you measure it)1 C chocolate chipsCream Cheese Frosting1/4 C softened butter4 oz softened cream cheese1/2 tsp vanilla extract2 C powdered sugar
Line your cookies sheets with parchment paper. Spray the parchment paper with nonstick cooking spray.
Melt chocolate and set it aside to cool.
Combine the butter and sugars together until smooth. Add baking soda and salt. Beat until incorporated. Add the egg and beat on medium speed until batter is smooth. Add the red food coloring and mix for about 30 seconds. Add the melted chocolate and mix again for another minute on medium speed.
On low speed, mix in half the flour until incorporated, then half the sour cream. Alternate until all flour and sour cream has been added. Mix in the chocolate chips by hand.
Drop by rounded teaspoon full onto parchment paper. Bake at 375 for 9 to 11 minutes.
Slide the parchment from the cookie sheets and onto a wire rack. Let the cookies cool on the rack while the next sheet of cookie sis baking. When all the cookies are cool, peel them off the parchment paper and put them on waxed paper for frosting.
Cream Cheese Frosting
Mix butter, cream cheese and vanilla until smooth. Slowly add powdered sugar until the frosting is spreading consistency.
There is a note in the book that you can brush the cookies with melted raspberry jam, let it dry, and then frost them with Cream Cheese Frosting.
I didn't have sour cream, so I used plain fat free yogurt and they came out just fine.
Melt chocolate and set it aside to cool.
Combine the butter and sugars together until smooth. Add baking soda and salt. Beat until incorporated. Add the egg and beat on medium speed until batter is smooth. Add the red food coloring and mix for about 30 seconds. Add the melted chocolate and mix again for another minute on medium speed.
On low speed, mix in half the flour until incorporated, then half the sour cream. Alternate until all flour and sour cream has been added. Mix in the chocolate chips by hand.
Drop by rounded teaspoon full onto parchment paper. Bake at 375 for 9 to 11 minutes.
Slide the parchment from the cookie sheets and onto a wire rack. Let the cookies cool on the rack while the next sheet of cookie sis baking. When all the cookies are cool, peel them off the parchment paper and put them on waxed paper for frosting.
Cream Cheese Frosting
Mix butter, cream cheese and vanilla until smooth. Slowly add powdered sugar until the frosting is spreading consistency.
There is a note in the book that you can brush the cookies with melted raspberry jam, let it dry, and then frost them with Cream Cheese Frosting.
I didn't have sour cream, so I used plain fat free yogurt and they came out just fine.
Nutritional Info Amount Per Serving
- Calories: 179.5
- Total Fat: 9.4 g
- Cholesterol: 20.9 mg
- Sodium: 43.8 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 1.0 g
- Protein: 1.9 g
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