Red velvet cookies

Name: Red velvet cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Ingredients: 210 g Essential Plain Flour; 2 tsp cocoa powder; 1 tsp baking powder; ½ tsp bicarbonate of soda; ½ fine salt; 125 g Essential Unsalted Butter, softened; 90 g Billington's Golden Caster Sugar; 90 g Billington’s Dark Brown Soft Sugar; 1 British Blacktail Medium Free Range Eggs; 1 tsp vanilla bean paste or extract; 19 g tube Cooks’ Ingredients Red Gel Colouring; 150 g white chocolate, chopped into chunks

Crisp at the edges, chewy in the centre and a little bit showy, these are everything you want from a cookie. Make a double batch of dough and freeze half to bake later.

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Makes12
CourseSnack
Prepare20 mins
Cook15 mins
Total time35 mins

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210g Essential Plain Flour
2 tsp cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
½ fine salt
125g Essential Unsalted Butter, softened
90g Billington's Golden Caster Sugar
90g Billington’s Dark Brown Soft Sugar
1 British Blacktail Medium Free Range Eggs
1 tsp vanilla bean paste or extract
19g tube Cooks’ Ingredients Red Gel Colouring
150g white chocolate, chopped into chunks

In a bowl, combine the flour, cocoa, baking powder, bicarbonate of soda and salt. In a separate mixing bowl, use an electric hand mixer to cream together the butter and both sugars until light and fluffy (about 4 minutes). Beat in the egg and vanilla, followed by the red gel colouring.
Beat in the flour mixture until completely combined, then finally fold through the chopped white chocolate. Chill the cookie dough, covered, for at least 1 hour or up to 24 hours.
Preheat the oven to 180ºC, gas mark 4. Line 2 large baking trays with baking parchment. Roll the dough into 12 equal balls (about 60g each) and place, well spread out, on the baking trays. Bake for 12-14 minutes, swapping the trays halfway through, then set aside to cool on a wire rack. Store the cookies in an airtight container for up to 5 days.