Red Velvet Chocolate Chunk Cookies

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Red Velvet Chocolate Chunk Cookies

By

Iram Mansoor

Chewy, tall red velvet cookies studded with semi-sweet and white chocolate chunks. The dough is chilled for shape and deep color, yielding soft-centered cookies with set edges.

Yield

12

Time

2 hours 48 minutes

Rating

—

Ingredients

2 1/4 cups (285 g) all-purpose flour

2 tbsp cornstarch

2 tbsp natural unsweetened cocoa powder

1/4 tsp baking soda

1/2 tsp baking powder

Pinch of salt

1 cup (225 g) cold unsalted butter, cubed

1 cup (220 g) dark brown sugar

3 tbsp (37 g) granulated sugar

1 large egg + 1 egg yolk, cold

1 tbsp vanilla bean paste (or vanilla extract)

1 tsp white vinegar

1 tbsp gel red food coloring

1 cup semi-sweet chocolate chips, chopped

1/2 cup white chocolate chips, chopped

Instructions

Step 1

In the bowl of a stand mixer (or a large mixing bowl), beat the cubed cold butter on high for about 2 minutes until creamy.

Step 2

Add the dark brown sugar and granulated sugar. Beat on high for 2–3 minutes until the mixture is light and fluffy.

Step 3

Add the large egg, egg yolk, vanilla bean paste, white vinegar, and gel red food coloring. Beat on high for 3–4 minutes until the batter is smooth and deeply red.

Step 4

In a separate bowl, whisk together the all-purpose flour, cornstarch, cocoa powder, baking powder, baking soda, and a pinch of salt.

Step 5

Gradually add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.

Step 6

Fold in the chopped semi-sweet and white chocolate chips until evenly distributed.

Step 7

Portion the dough into tall 4-ounce (about 113 g) balls using a large scoop. Place the dough balls on a tray or baking sheet.

Step 8

Freeze the dough balls for at least 2 hours (or overnight) to firm and hold their tall shape.

Step 9

Preheat the oven to 350°F (175°C). Arrange 3–4 frozen dough balls per baking tray, spacing them about 4 inches apart.

Step 10

Bake each tray for 16–18 minutes, until the edges are set but the centers remain soft.

Step 11

Let the cookies cool on the baking sheet for 15 minutes so they firm up, then transfer to a wire rack to finish cooling. Cookies will remain chewy inside.

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Red Velvet Chocolate Chunk Cookies

By

Iram Mansoor

Chewy, tall red velvet cookies studded with semi-sweet and white chocolate chunks. The dough is chilled for shape and deep color, yielding soft-centered cookies with set edges.

Yield

12

Time

2 hours 48 minutes

Rating

—

Ingredients

2 1/4 cups (285 g) all-purpose flour

2 tbsp cornstarch

2 tbsp natural unsweetened cocoa powder

1/4 tsp baking soda

1/2 tsp baking powder

Pinch of salt

1 cup (225 g) cold unsalted butter, cubed

1 cup (220 g) dark brown sugar

3 tbsp (37 g) granulated sugar

1 large egg + 1 egg yolk, cold

1 tbsp vanilla bean paste (or vanilla extract)

1 tsp white vinegar

1 tbsp gel red food coloring

1 cup semi-sweet chocolate chips, chopped

1/2 cup white chocolate chips, chopped

Instructions

Step 1

In the bowl of a stand mixer (or a large mixing bowl), beat the cubed cold butter on high for about 2 minutes until creamy.

Step 2

Add the dark brown sugar and granulated sugar. Beat on high for 2–3 minutes until the mixture is light and fluffy.

Step 3

Add the large egg, egg yolk, vanilla bean paste, white vinegar, and gel red food coloring. Beat on high for 3–4 minutes until the batter is smooth and deeply red.

Step 4

In a separate bowl, whisk together the all-purpose flour, cornstarch, cocoa powder, baking powder, baking soda, and a pinch of salt.

Step 5

Gradually add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.

Step 6

Fold in the chopped semi-sweet and white chocolate chips until evenly distributed.

Step 7

Portion the dough into tall 4-ounce (about 113 g) balls using a large scoop. Place the dough balls on a tray or baking sheet.

Step 8

Freeze the dough balls for at least 2 hours (or overnight) to firm and hold their tall shape.

Step 9

Preheat the oven to 350°F (175°C). Arrange 3–4 frozen dough balls per baking tray, spacing them about 4 inches apart.

Step 10

Bake each tray for 16–18 minutes, until the edges are set but the centers remain soft.

Step 11

Let the cookies cool on the baking sheet for 15 minutes so they firm up, then transfer to a wire rack to finish cooling. Cookies will remain chewy inside.

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Chinese egg tarts come in a few varieties: these tarts hail from Hong Kong and consist of a puff pastry crust with a slightly less sweet and rich filling than other versions. They are enjoyed throughout the year for breakfast or as an after-school or mid-afternoon snack. In Hong Kong, there are specific bakeries that specialize in egg tarts; when a fresh batch is hot out the oven, the beautiful sweet aroma travels down the block to attract customers.

Torta Caprese (Chocolate and Almond Flourless Cake)

By null

The famous dessert of the Island of Capri I've found, over the years of making this cake, is extremely forgiving. The almond meal, butter, chocolate and sugar should be equal in weight. This is the time to get out the digital scale, as it makes not only preparing this but also remembering it later so easy. I've done this with 85 grams of each and 3 eggs. Or 250 grams of each and 5-6 eggs. Once I only had 125 grams of almond meal and I simply used that as the proportion for the rest of the ingredients, along with 3 eggs. They only change the cake a little in height and size, but each has come out smooth and moist, almost fudgy. And, in fact, the last measurement is my favorite because in an 8 inch round pan, it comes out just over an inch tall, which I think makes for a good-sized sliver. If you like, you can add a splash of rum, some lemon or orange zest or (reminiscent of Elizabeth David's chocolate and almond cake, which closely resembles torta caprese) and a dash of strong coffee. You can also double these ingredients and bake them in a 10 inch pan for a slightly larger cake. Helpful tools for this recipe: Maple Wooden Cake Stand KitchenAid Cordless Hand Mixer Mason Cash Cane Mixing Bowls

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By Joe Sevier

Bake an unforgettable dessert this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

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By null

The famous dessert of the Island of Capri I've found, over the years of making this cake, is extremely forgiving. The almond meal, butter, chocolate and sugar should be equal in weight. This is the time to get out the digital scale, as it makes not only preparing this but also remembering it later so easy. I've done this with 85 grams of each and 3 eggs. Or 250 grams of each and 5-6 eggs. Once I only had 125 grams of almond meal and I simply used that as the proportion for the rest of the ingredients, along with 3 eggs. They only change the cake a little in height and size, but each has come out smooth and moist, almost fudgy. And, in fact, the last measurement is my favorite because in an 8 inch round pan, it comes out just over an inch tall, which I think makes for a good-sized sliver. If you like, you can add a splash of rum, some lemon or orange zest or (reminiscent of Elizabeth David's chocolate and almond cake, which closely resembles torta caprese) and a dash of strong coffee. You can also double these ingredients and bake them in a 10 inch pan for a slightly larger cake. Helpful tools for this recipe: Maple Wooden Cake Stand KitchenAid Cordless Hand Mixer Mason Cash Cane Mixing Bowls

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By Jackie Ourman

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

Ultimate Chocolate Cake

By null

I’ve been making cakes and pies in the Food52 offices since 2014, and couldn’t be happier that they asked me to develop a new cake to celebrate their 10th birthday. This cake is chocolate, plus chocolate, with a little chocolate (I don’t use the word ultimate lightly). It’s impressive to look at it - but more importantly, it’s so, so delicious, just like these last 10 years have been.