Red Velvet chocolate chip cookie recipe
For your significant other, your children, a friend or someone you've got your eye on, with this Red Velvet chocolate chip cookie recipe, you will show all your love to your Valentine!
In addition to maximum flavor, this delicious treat contains beetroot powder, a valuable asset for cardiovascular health, muscle health and inflammatory balance.
Makes 12 cookies | Prep time: 30 minutes | Can be stored in the freezer
Ingredients for the Red Velvet chocolate chip cookie recipe
- 1 1/3 cup of all purpose flour
- 2 tbsp of Blume Beetroot Blend
- 1 tsp cornstarch (optional)
- A pinch of salt
- 1/2 cup of softened unsalted butter
- 1/2 cup of cane sugar
- 1/2 cup of brown sugar
- 1 large egg
- White chocolate chips
Steps to prepare the Red Velvet chocolate chip cookie recipe
In a large bowl blend the flour, Beetroot blend, cornstarch & salt.
In a separate large bowl, beat the butter and sugar together until light & fluffy. Beat in the egg, but avoid over beating.
Beat in the flour mixture with the wet ingredients.
Cover the bowl with plastic wrap and refrigerate for 15 minutes, or overnight.
Preheat the oven to 350°F degrees when the batter is ready.
Roll dough into 12 cookie shapes and top with white chocolate chips.
Bake in the oven for 10-15 minutes or until cookies are golden brown underneath.
Let the cookies cool on a rack before serving or storing away.
Store in an airtight container for up to 3 days or longer in the freezer.
Recipe by Blume
