May 23, 2020
NYC Red Velvet Cookies!
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Gooey White Chocolate Chip New York Style Red Velvet Cookies – Utter Cookie Heaven!
Oh hey yet another cookie recipe that you have ALL been asking for! I couldn’t resist. It was time for another cookie recipe. I mean, sorry if you don’t like cookies and all… but how can you not?! They’re the best.
These are, obviously, inspired by my NYC Chocolate Chip Cookies, and my Triple Chocolate NYC Cookies. These two recipes are SO GOOD and honestly, I’m astounded by how many of you already made them.
The thing is, since posting them, I am getting so many requests over and over for other versions – and by far one of the most popular requests was these. Red Velvet Cookies. I of course, was more than happy to oblige. Partly because I’d already made them!
These weren’t to be posted for a while – I do like to try and spread my recipes out a bit, have a bit of variation… but here we are. I like to give you what you want! These are gooey, they’re stuffed with white chocolate chips, and they have the wonderful Red Velvet flavour!
Red Velvet, if you weren’t sure, is a mix of chocolate and vanilla – and red. The red colour typically comes from the mix of red food colouring, vinegar and buttermilk. These are classic, and feature in my Red Velvet Cake and Red Velvet Cupcakes.
When it comes to cookies though, you can’t treat them quite the same way, otherwise it wouldn’t be a cookie! Or at least, it wouldn’t be New York style chunky delicious cookie that we all want and adore so much.
Honestly these basically are a marriage of my two other NYC Cookies, but then influence by my other red velvet recipes. It’s a giant happy delicious mush of recipes. That doesn’t sound good when I phrase it like that… but it really is AMAZING.
One of the MOST IMPORTANT THINGS EVER when it comes to red velvet… is using the correct food colouring. I will say this now, as I do on all my other Red Velvet recipes… supermarket food colourings suck. They just don’t work.
No matter how many times I say that, people still use them, and people still complain that things aren’t red. I can’t help you with that… my advice in these posts is there for a reason! I do realise that buying food colourings online can be faffy and more expensive, but there is a reason – they are SO MUCH BETTER.
My favourite red food colouring is this one. It’s the only one I use for red velvet recipes now! Honestly, I always make sure I have some in the cupboard. The reason it’s so good, is that you only need to use a small amount to get the recipe to work.
It costs more than others, but you use less – therefore it equals out. You can use others… such as this christmas red, or even this wilton version – but my favourite by that is this one. I find with the others you need to use at least double in the recipe, and sometimes they’re still not as good.
Because these are just cookies, the other ‘red velvet’ bits are simplified some what. You still have the cocoa powder, and the vanilla – to get the red velvet flavour, and you of course have the food colouring… but the buttermilk and vinegar is lacking. Luckily, because these are cookies, you don’t need it.
I use white chocolate chips because the colour makes me thing of cream cheese frosting, and I love the colour contrast – but you can use whatever type of chocolate you want. Milk, dark, flavoured and so on! You can also use a bar of chocolate that you chop up!
If you have any questions – let me know below! Happy Red Velvet Cookie baking! x
NYC Red Velvet Cookies!
Ingredients
- 125 g Unsalted Butter/Stork
- 100 g Light Brown Sugar
- 75 g White Granulated Sugar
- 1 Large/Medium Egg
- 1 tsp Vanilla Extract/Bean paste
- 1 tsp Red Food Colouring
- 265 g Plain Flour
- 15 g Cocoa Powder
- 1 + 1/2 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Sea Salt
- 300 g White Chocolate Chips (or chopped chocolate)
Instructions
- Add your butter and sugars to a bowl and beat till creamy - I use my stand mixer with the beater attachment!
- Add in your egg, vanilla and red food colouring and beat again.
- Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat till a cookie dough is formed!
- Add in your white chocolate chips and beat till they're distributed well!
- Weigh your cookies out into eight cookie dough balls - they're about 115-120g each! If you don't want them as big, feel free to make them smaller.
- Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
- Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
- Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
- Bake the cookies in the oven for 12-14 minutes. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking. If you've made half size, they'll take about 9 minutes to bake.
- Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling! They make look a little raw when they come out - but trust me.
- ENJOY!
Notes
- These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
- You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch! If you are baking straight from frozen after some time, I usually bake for the same 12-14 minutes, at the same temp, but an extra couple minutes won't hurt!
- Once baked, these will last for 4-5+ days!
- I recommend using this red food colouring!
- Pre warning... liquid/supermarket colourings do NOT work.
- I use this white chocolate in my baking!
- If your oven runs hot you will want to reduce the temp slightly as mentioned in the method!
- If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture.
- If you want to use self raising flour instead, swap the flours straight out, and also leave out the baking powder. Still use the bicarbonate though!
ENJOY!
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J x
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Hi Jane! I made the cookies and I followed all the steps correctly and I used the exact same ingredients but my cookies turned out really dry.
Has it happened to you or anyone before? I don’t know what I did wrong, but i’m sure your recipe is awesome.
Thank You!
Likely is because you are in a different country the ingredients were different, but also cookies can easily be over baked so that may also be it!
Hi, a little question: can these be made in the airfryer? Love to hear from you x
Hey Jane
Do you have an eggfree / vegan version of this?
Thank you
Hey,
Do you have an eggfree /vegan version of these?
Thanks
Hi Jane
I love your recipes, I wanted to ask if you have an eggfree version of this? I usually make your vegan cookies and they’re lush.
Hiya! No I do not unfortunately x
Hi!
Just wondering could I make this into a giant cookie like your other giant cookie recipes?
Thank you!
Yes for sure!! Use the timings of the other recipes x
Amazing cookies
Amazing. Love all your NYC recipes. Quick question – how long can the dough balls be frozen for before baking? Is it 3 months?
Thanks!
I would say 3+ months – usually the advice is 3 months, but longer is fine in my eyes personally. x
Hi Jane!
Thank you so much for the recipe. This cookies are amazing.
I always remenbered th first time i visited Levain Bakery in New York, this cookies are like that one.
Kisses from Buenos Aires, Argentine.
PS: My english is a little bit rusty.
Hi Jane! Thank you for this recipe, I always love your recipes. But for this one, my dough turned out to be too oily even though I used the right measuring. I put it in the freezer and baked it after but the end result was also oily. Do you have any idea why?
Thanks!
What type of butter did you use? its the only thing that could be oily really!
I used Anchor Unsalted Butter.
Hi Jane – I baked 4 cookies…they were delicious, but a little burned on the bottom, didn’t flatten much, and aren’t gooey. I accidentally froze them, and baked them 14 mins. I put the other 4 in the fridge, and will bake them when they defrost a bit. Based on responses from you that i’ve seen, maybe my oven is too hot? I converted temp to 400° F, my oven doesn’t usually run hot that I’ve noticed. Also, does using parchment paper effect anything? Thanks!
Yes you should use parchment paper – I always recommend lining the tray. But they sound over baked and like the oven is too hot so reduce both a bit and they should be fine. Not flattening often comes from too hot an oven too!
Hi,
What difference to the cookie does adding self-raising flour or plain flour + baking powder make, as opposed to just plain flour? Just interested to learn these things, as I will be attempting these cookies tomorrow 😊
Thank you,
Chloe
For my NYC Cookies I prefer to use the plain flour and baking powder – but self raising flour on its own works in a very similar way. You can just use plain flour on its own!
hi tried this out today,,, ingredients were measured in grams, divided the into 12 and baked them for 12 mins 200 C but they came out a bit dry… how many minutes did you cream your butter?
The recipe makes 8 not 12, so you have made them too small and baked for too long. 12 cookies would need less baking time as they are smaller, so maybe 9 minutes?
These are amazing!! Whenever I make your NYC cookies they never spread as much? Is there a reason for this?
This can be over mixing the dough, rolling the cookie dough balls too tightly, or your oven being too hot! x
I love your red velvet cookie recipe I just wondered if I wanted to do half red and half blue would I be able to use the food colour once is split the dough? Or would the colour have to be put in before the flour?
Ideally it would be before the flour because otherwise you are likely to over mixing the dough or not get a god colour!
These were appsaloutly amazing!! Tasted so good will definitely use this recipe again!
i’ve heard many cookie recipes benefit from being chilled for 24-36 hours, would you recommend that for this recipe?? also to make a more red velvet-y flavour i was considering adding in a very tiny bit of lemon juice/vinegar for that acidic note, have you tried that and if so do you recommend? thanks!!
No, its not necessary! The cookie dough can be in the fridge up to 48 hours, or frozen, but it doesn’t need longer than an hour! And you can definitely try adding a bit of lemon (I haven’t tried vinegar in the cookie before though!) x
I was looking for a good cookie recipe & you delivered!
I used a good purple food colouring & they came out with the most amazing deep purple colour. Look incredable & taste perfect.
I have some in balls in the freezer ready to bake feesh for evening munchies.
No questions just a thank you for a lovelly cookie recipe, that will be kept forever.
would this amount of ingredients work as a giant heart shaped cookie using a 22cm tin? I’m inspired by your recent giant valentine’s day cookie but would like to make a red velvet version. Thanks!
Yes, this recipe works with the timings of the heart shaped cookie tin! x
Hi, recipe looks fabulous. Can’t wait to try it this week. I want to make some to post to my son, hopefully will arrive to him the next day. But after reading whole post I’m not sure whether to bake them or send him the dough ready to bake? Any suggestions please?
Thanks
I wouldn’t send raw dough as it needs to be kept cold, so sending the baked cookies is better and he can just reheat them x
Absolutely love this recipe!! Definitely one of my favourites!
I was just wondering whether you think that shaping these into hearts before baking would work? I’m not sure whether they would loose their shape when baking. I was thinking of doing some bakes valentines themed 🙂
They will most likely lose their shape as naturally cookie dough spreads xx
All things considered the best treats I’ve ever constructed. I think I added excessively much milk yet hello, they were so acceptable.
Hi Jane! I was wanting to make these cookies for valentines day and wanted to make a big cookie pie instead of individual cookies. I’m going to be using a 8 inch round cake tin. Will I need to double the mixture and will this affect cooking time? x
You don’t need to double the recipe – you just need to follow the timings of my giant birthday cookie recipe x
Hey!
Would I be able to use this recipe/ the other nyc recipe – put it all into a cake tin and make a big birthday/celebration cookie? I know you’ve posted a recipe for that but the measurements are different, so I was wondering if it would work with something like this.
Thank you! Xx
The timings would be the same as the giant birthday cookie if you baked this into one tin (total weight of ingredients isn’t that far off at all!) Xx
Hi !
Do you think I can substitute regular flour for Gluten free flour?
Yes!!
The mixture came out to be crumbly. I had to convert each ingredient into cups. I believe I had to much flour to the mixture is there anyway to tell me exactly how many cups of flour it would be? I baked a few anyway and they tasted good.
Unfortunately converting into cups will have been the issue – I never measure in cups as its really unreliable so I can’t help you sorry!
sorry I’m a little confused by these. why do you say that because these are cookies your don’t need the vinegar? aren’t these just chocolate cookies without it?
For the cookies, red velvet is just a theme.. can’t really get classic ‘red velvet’ in a cookie as it’s a cookie not a cake. But for me, red velvet is a mix of vanilla and a bit of chocolate.
I was wondering if I wanted the cookies to be less chewy/gooey what adjustments I need to make ?
Just bake for longer!
Hi I was wondering my these cookies turned out so stiff when putting all the ingredients together? They also came out very hard & crumbly.
I’m not sure what you mean by stiff sorry – it sounds like they are just over baked!
Hi I was wondering if there is way I could stuff this with a cream cheese filling ?
As long as you can freeze balls of the cream cheese filling it works wonderfully!
I wanted to make mini bite size cookies for Valentine’s Day. I made them approximately 1.5″ and I used mini white chocolate chips. Amazingly cute! I baked them in 350F for 8 minutes. Left them on the baking sheet for 30 minutes to continue baking until cool. The consistency came out slightly crunchy on the outside and soft on the inside. The perfect cookie! I didn’t have access to any of the suggested food colour brands. I used Americolor, 120 Super Red and they came out the same colour as the cookies on the recipe images. This is a great recipe. Thank you so much for sharing it!
Hiya Jane! I’ve made your NYC red velvet cookies before and we loved them. I’m wanting to make one large red velvet cookie for valentines but I don’t want to end up with a crunchy edge and raw middle. Do you have any tips on converting your recipe into one large cookie? Thanks!
Have a look at my cookie bar recipes as that is already one giant cookie technically x
Hi Jane, just wondering if you could use this recipe for cookie bars or do you have an alternative for red velvet cookie bars?
Yes you can – follow the baking guidance timings of a cookie bar recipe x
Hi Jane! I love this recipe! I managed to get hold of the sugarflair extra red but I am a bit alarmed at the E numbers! Is there an alternative I could use for the red coloring? I don’t mind if they aren’t as red! Thanks!
Due to the amount used the e-numbers aren’t a problem in my opinion (food colouring has restrictions in the uk and this one is perfectly fine), so I wouldn’t know what to recommend instead if thats what you are worried about, sorry! x
These were lovely. Everyone that had a delivery of them gave great feeback.
I’m not a baker by any means, these were the second thing I’ve ever baked solo and despite the mixer breaking down 90% of the way in, they turned out so good. I was afraid they weren’t done so I probably left them in too long and they didn’t really become gooey but they tasted so good. I used chopped up milky bar pieces for the white chocolate and you could really taste it.
I also used liquid food colouring as I missed the bit about not using it but it’s just a colour! I’ll try them again and cook them for less time. Amazing recipes on this site
I made this recipe a month ago and everyone agreed they were some of the best cookies they’d ever tasted! Different relatives asked for the recipe and it has been passed around multiple times for gifts, condolences and Christmas presents with everyone firmly agreeing that they are some of the best cookies ever! I look forward to all your NYC cookie posts! Could not recommend these enough!
Hi Jane,
I tested the recipe out with cheap food colouring just to see how they would taste. They are really good,
although a bit too sweet, so I will try reducing the sugar a little. I realise it may change the texture.
As expected they did not turn out red at all, but I did get hold of the recommended food colouring to bake these again. I was wondering if the 1 tsp of the Sugarflair Red Extra was correct per batch? – It sounds like an awful lot, the container it came in is quite small. I intend to make double the quantity.
Thanks.
Yes when measuring teaspoons it should be level so it really isn’t too much colouring at all!
Simply amazing! I used blue food colouring ab they come out perfectly. Deffo my go to recipe!
Absolutely delicious cookies!!! Can not wait to try some more flavours!! Thank you Jane.
Hi Jane,
If I wanted to make double the amount (so 16 cookies) could I just double the quantities of the ingredients and follow the instructions as normal OR would you recommend only making one batch at a time? Can I also do this for the NYC Gingerbread Cookies? I’m just wondering if I can save time or if it will affect the cookies. Thank you
You can just double them! xx
So tasty but they didn’t go red for some reason even though we added more than the recommended amount. Is there a certain type of food colouring to use?
Yes, read the post and the information about what colour to use!
Hey amazing recipe…just one question…what to substitute the egg with in this recipe…TiA 😊😀
Have a look at my vegan cookie recipe – I use milks. x
Can you suggest another food coloring if sugarflair is not available
Wilton, colour splash or pro gel are good – but they might not be quite as bright as the red extra xx
Hi Jane! I’m a huuuuge fan of your cookies recipes. I’d tried red velvet cookies yesterday and they spread so much in the oven, could it be that the oven wasn’t too hot? They were on the fridge as always but they spread into one giant cookie and stay more chewy than the nyc chips cookies. Of course I’ll try again some day but I don’t want to fail again! Thank you <3 love from Argentina!
It may be the ingredients, but also that your oven wasn’t hot enough – the heat is to shock them into staying the shape so maybe try a hotter heat! x
hey jane
made this recipe and rather then spreading out the cookies just rose and then turned a bit cake-y. any tips? thank you x
The cookie dough may have been over worked slightly or the cookie dough balls rolled too tightly – try a bit less of both next time and even press them slightly and they should be fine! X
Hi Jane, have made a few of your recipes and love them!
If I don’t have baking powder can I substitute for more bicarbonate of soda?
Thanks!
Too much bicarbonate can risk the cookies tasting a bit odd, it would be best to swap to self raising flour and no baking powder x
Can’t explain how incredible these cookies are! I wasn’t convinced they were cooked at 14 minutes in the oven, but followed the instructions and left them to cool. OMG. You are a genius! The gooey center is amazing. Will be following all your red velvet recipes. Thank you!
Hi Jane,
I love ur recipes but, this one tasted a little salty probably because of the baking powder. So what do u think must have gone wrong?
The salty flavour can come from over measuring the salt, and the bicarbonate usually – you definitely don’t want to over measure on raising agents as it will unfortunately x
Very very delicious !
Can I ask why won’t liquid food colourings works? What happens if you use them? Just out of curiosity!
They are basically just awful and won’t ever work – anything from a supermarket just isn’t good enough. They won’t be red, can ruin the mixture, and sometimes taste weird because of the sheer volume you have to use x
I adore your recipes, Jane! This one did not disappoint. They turned out perfectly for me. Thank you so much! 😊🍪
Hi Jane,
I tried your recipe last night but unfortunately my cookies have come out tasting quite floury. I weighed the ingredients out and cooked for 12 minutes on a 180 fan oven. Any thoughts/suggestions on why this might be or what I need to do to fix it? Excited to try again as so many good reviews above!
It could be that they are slightly over done (depends on your oven) so it dried them a bit. But also, it can depend on how you mixed it – it might not be mixed properly x
Did you use melted butter or just softened?
Neither really – if you use baking spread just use it straight from the fridge, and butter you can also (it just takes longer to mix) or let that be slightly more towards room temp.
Hi Jane. I just have a quick question. What is the reason for putting the cookie dough into fridge or freezer before baking? I have just made a batch and didnt put in fridge or freezer and i. Afraid at how they will turn out. Thanks
It can effect the texture/spread without chilling x
Hi Jane! If I have Red Velvet flavoring, does that mean I can use that to swap the red food coloring + vanilla extract but I should still keep the cocoa powder?
I’m really not sure – I’ve never seen it before! x
Hi Jane, i was wondering if you make the batch of cookies but want to cook them the next day to save time; is it best to keep them in the fridge or freezer overnight?
Fridge is perfectly fine for about up to 48 hours, but freezer is also fine! xx
Hi Can these be frozen after baking? Thanks
They can!
I’ve made these several times now and absolutely love them! So do my family and I get regular requests to make them! So glad I found this website!
Hi Jane,
I adapted this recipe and your cookie dough bar recipe to try and make red velvet cookie dough bars. I switched 15g of flour for 15g of cocoa and added 1 tsp of red food colouring gel instead of vanilla. I used the dr oetker extra strong red.
Unfortunately they came out more of pinky/brown colour. Any suggestions on how I could improve the recipe to make them the same striking red as pictured? Thank you so much!
Hiya! So as mentioned on the post, supermarket colours will not work. I’ve linked to the ones I recommend!
The dough was extremely hard to work. Should that be so??
I’m not sure what you mean by hard to work sorry? Have a look at my NYC Cookies video on YouTube as it’s very similar to this one.
Hi,
Can you make one giant cookie with this recipe?
Hey! Yes you will want to lower the temp and bake for longer – about 20-25 minutes!
Can you post the recipe in cups please
I don’t measure in cups, sorry!
Hello Jane,
These cookies are my FAVOURITE.
I was just wondering if you’d recommend the Progel food colouring as an alternative to the sugarflair? I noticed you recommend it in your Aero rocky road but not sure if it would be good enough for these cookies. Thank you x
So for the red, I really do recommend the red extra as its by far the best red out there – ProGel is still a very good brand and can work, but it might not be quiteeee as good or you might need a little more!
These were so tasty. I added some milk chocolate chips to ours as well. Best warm
And they go great with a spoonful of ice cream. Will be making these again!’
OMG these were amazinggggg..the smell of the kitchen when these were bakinng was soo nice. thanks for this delicious recipe!
Hi there, sadly mine turned out puffy and didn’t flatten.
Could it be because of expired baking soda or cold butter? Thanks!
It could be either – but some other NY Cookie recipes use cold butter. So I’m thinking the bicarb!
Hi Jane,
I just can’t across your site looking for red velvet cookies. I must give these I try. Thank you! I was wondering if you had considered how to put cream cheese chips into them? I have seen it done by someone but not sure how. Maybe freeze them and fully cover them in the dough? Did you consider it? Thank you! Subscribing now 👍
Hey! I’ve personally never found cream cheese chips (I would love to though!) but I imagine that yes that’s exactly what you’d do! x
Omg! This is my fave recipe for cookies ever Thanks jane for this one. I made them yesterday and today because everyone loved them lol x
Made these today after making the NYC cookies, these are going to be a favourite in my recipe folder! 😊. I reduced the size to 80g as I find these are plenty bigger enough! Thanks for the link for the food colouring, well worth buying so you can get that truly ‘red’s colour!
Hi, could i reduce the sugar by half so theyre not as sweet?
I personally wouldn’t as it can affect the texture/bake – but that’s up to you!
Hi Jane,
Would the recipe still work if I used gluten free flour? I’ve made them with normal flour and they turned out great and was a hit with my colleagues. But my friend has asked if I can make them gluten free for her.
Thanks in advance
Hey!! I haven’t made them gluten free myself, but quite a few of my readers have made my NYC Cookies (all three flavours) gluten free with a simple switch and have said it worked well! x
Made these today! So so good! I think these are my favourites of the NYC style cookies so far (have tried them all!). Thanks Jane!
Brilliant and very well tasting! How you think of all these is amazing. Just I wouldn’t split them in to 8, I did 13 and they were still very big
Ahh thank you! Yes they’re large as NYC Cookies are typically huge so I followed that to make them classic – but you can easily make them smaller, or even half size and bake for less time! x
Absolutely amazing tasting cookies. Handed these out to friends and they were a huge hit. Thanks for the lovely recipe
SO so glad you loved them!
Can we use dutched cocoa here?
You can, but as the colour/taste can vary slightly you must use the correct food colouring. Otherwise, it should be fine!
Pretty nice Jane but I thought I was making brick mortar for a mo’!
Made these as a treat for my other half who is off back to work after lockdown. They are awesome. I invested in the red food colouring.
hi, may i know why my cookie doesn’t spread 🙁 followed the instructions but unfortunately they didn’t spread when baking!
Hey – if you’re in a different country to me (UK) ingredients reaaaallllyy can vary which is the most common cause of cookies not spreading! The best thing to do would be to squish them slightly before baking next time if you struggle with it!
Hi Jane 🙂
Hope you’re well! Curious as to what chocolate chips you think work best from the UK? I’ve tried the dr oetker ones but they don’t melt as I’d like them to. Desperate to try the Hershey’s ones!
The ones I use are linked on the post! x
Made these today with no problem! Had to chop up the chocolate as no choc chips anywhere but worked just as well! (Everyone must be baking your cakes! 😂)
Absolutely delicious, thanks!!
Not only do they taste great but they look fantastic! My family were all so impressed as I left parcels of them to their doorsteps. I heated mine slightly on day two in the microwave as you said to, and added a side of vanilla icecream… AMAZING! I’m going to attempt the Custard Cream Cupcakes as requested by my kids! 🤩
Made these a few days ago and they are amazing x😍
Yay!! x
can i use dark packed brown sugar rather than light brown sugar?
I’m not sure on the ‘packed’ bit, but dark brown sugar can be used – however, it may make the overall colour a bit darker and therefore not quite as red!
I just made these at the weekend and they were amazing!!! My family and friends loved them too! Deffo the best cookies I’ve ever made, thank you!!x
Ahhh yay! So so happy they were a hit! x
Are the calories stated within the nutritional facts box per cookie? Not that it will stop me eating the entire batch, but my boyfriend calorie counts.
Yes – but they are estimations as it can vary greatly depending on brands of ingredients and so on!
If I can’t get hold of barc of soda can I just just baking powder?
Hey! Unfortunately they are not a straight swap = they react to different ingredients and do work in different ways! For example, in some recipes, you need 3x the amount when using baking powder in place of bicarbonate (but that’s a whole lot of baking powder for one cookie recipe!). I’d use maybe 1.5tsp extra – but the end result still may be different!
Jane these look awesome. Funnily enough I have some white chocolate chips in my baking ingredients box at home, so I will definitely be making these cookies this week 🙂
Ahh thank you! I really hope you love them!! x
Hey lovely, your royal pain in the ass again.
How would I be able to make these into edible cookie dough please?
Thanks lovely xxx
Hey! So I wouldn’t personally turn this into edible cookie dough – the flour, eggs, food colouring, raising agents etc would all not be very nice raw! I am working on an edible cookie dough though which will be on my blog soon, which would work better!
Would you recommend doing the cornflour swap for 25g of flour like you did in the original NYC cookies recipe?
Hey! You certainly can do! For these as they have the cocoa powder I didn’t bother, but you definitely can if you enjoyed the texture change! x
Can’t wait to try this! Do you think (like your Nutella cookies recipe) I could freeze some white chocolate spread to go inside the cookies? Would it take longer to bake at all? Thanks! X
Hey! Yess definitely – It shouldn’t take longer to bake though! x
My fave cookies so far, I only used 200g choc but omg they sooo scrummy!
Is this Dutch processed or natural cocoa? They look lively. Can’t wait to try this recipe for my cookie monsters at home!
I just use regular cocoa powder – but as it’s a small amount (And if you use the correct type of colouring) then either is fine! x
Hi Jane, just a quick question. If I’m making the cookies smaller, do you recommend any changes in cooking time? Don’t want to risk burning them. Thanks
Hey! Yes as mentioned you can bake them for less time – about 9 minutes! X
Can you use caster sugar instead of the light brown sugar because I can’t seem to get it anywhere?
As mentioned on the post I recommend using all granulated if you can’t access light brown!
Hi Jane. Can I please ask what red food colouring you use? I have searched for ages for a good one but have never been successful. Thanks
It’s linked on the post!