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I am not really sure what the big deal is about Red Velvet, but seeing as we might be the only blog out there that doesn’t have some form of a red velvet dessert, I thought it was time to get one up. What even is Red Velvet? Why is it such a hot item, these days?
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The reliable Wikipedia source (yea, I trust it) tells us that the original red velvet came about because of a reaction from the cocoa powder and buttermilk turning the color a reddish-brown! And all this time I thought it was just a red chocolate cake. From a foodie standpoint, it’s much more than that.
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It’s a glorious rich, decadent take on the average chocolate cake, normally dressed with that tangy cream cheese frosting, that you just can’t seem to get enough of. The perfect flavor combo.
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Valentine’s Day may be over, but today is as good as any to showcase these tasty gems.
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Red Velvet Chocolate Chip Cookies
Adapted from How Sweet It Is
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 tsps vanilla
1 1/2 cups all purpose flour
1 1/4 tsp baking soda
1/8 tsp salt
1/2 cup cocoa powder
1 tsp red food coloring
3/4 cup chocolate chips
Directions:
In a stand mixer, beating on high, cream together the butter and sugars until fluffy. Add in the egg and vanilla and mix on high until fully incorporated. Mix in the red food coloring. Meanwhile in a separate bowl, sift together the flour, cocoa, baking soda, and salt. Then while the mixer is on low speed, add the dry mixture, a little at a time, until all mixed in. Add the chocolate chips and fold them in. Drop about 1 1/2 tablespoons of dough place on a lined baking sheet. Bake at 375 degrees F for 10-12 minutes.
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From the Little Yellow Kitchen,
Chrissy
