Hello Everyone! I don’t think I ever mentioned it in the past 3 posts for the month of November, but I’m pretty sure that most of you who follow my blog are smart little ducklings and have already probably figured out that the theme for Amcarmen’s Kitchen this month is all about Procrastibaking – well, really, not really. The theme isn’t just centred around baking, but it is most definitely about baking with… CHOCOLATE! How did I come up with this month’s theme you ask (well if you didn’t ask then read ahead hehe), I wanted to bake a Chocolate cake for my birthday this month, and I had two chocolate-linked recipes sitting in my archives waiting to be post up on my blog, and so… Baking with Chocolate came into play!
Or you could probably just say that I’ve been lazy and haven’t been in the mood to cook on Sundays for the past few weeks – which is partially true. It’s not that I was being lazy – it was more like I wanted to have a Sunday to myself doing whatever I want, meaning doing nothing actually *cheeky grin* instead of slaving away in the hot kitchen the whole afternoon. I’ve probably mentioned this in a post before, but for those of you who don’t know, I work 6 days a week from 8am to 5pm. By Sunday, all I want to do is just sit back and do nothing, however, if I did do that, I wouldn’t be able to keep up with Amcarmen’s Kitchen any longer.
Anyway, enough of my rants, let’s move on to tonight’s recipe – an adaptation from none other than my favourite baker out there, Sally’s Baking Addiction. You can find the original recipe for these cookies over on her blog. If you went over to visit her blog, you’d notice that they are actually Red Velvet Chocolate Chip Cookies, but I decided to do a little twist and use white chocolate chips instead and pair them with macadamia nuts! The perfect combination in my opinion! I’d like to take this opportunity to share a recipe by a friend of mine, also known as Brendon The Smiling Chef, for his “I Love You This Much” Giant Red Velvet Cookie. I remember the time we met up and cooked together for my Auguest series last year, Brendon baked a Giant Chocolate Chip Cookie from the left over cookie dough he had from his “Cookies & Cream” inspired dessert. I think I might bake a Giant Cookie for next week actually!
PREP TIME 1 HOUR 10 MINS* | COOKING TIME 10 MINS | SERVES 18 COOKIES
*Includes chilling time
- 1 & 1/2 cups + 1 tbsp plain flour, spooned and leveled
- 1 cup semi-sweet white chocolate chips (plus a few extra for after baking)
- 3/4 cup packed light (or dark) brown sugar
- 1/2 cup raw macadamia nuts, roughly chopped
- 1/4 cup granulated sugar
- 1/4 cup unsweetened natural cocoa powder
- 115g unsalted butter, softened to room temperature
- 1 large free range egg, room temperature
- 1 & 1/2 tbsp red food colouring
- 1 tbsp milk
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt together until incorporated well. Set aside.
- In a large bowl, beat the softened butter using a handheld or stand mixer with a paddle attachment on high speed until creamy, about 1 minute. When necessary, scrape down the sides and the bottom of the bowl. Add in the brown and granulated sugar, beating until combined and creamy, about another minute. Then, beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food colouring and beat until combined.
- Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on and slow beat on low speed until a very soft dough is formed. Beat in more food colouring if you’d like the dough to be a brighter red.
- Add in the white chocolate chips, and roughly chopped macadamia nuts and use a spatula to combine with the dough mixture. At this point, the dough will be sticky.
- Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 3 days). Chilling is mandatory.
- Preheat the oven to 180C (350F or gas mark 4) (177°C). Line two large baking trays with parchment paper or silicone baking mats and set aside.
- Scoop about 1 and 1/2 tablespoons of dough and roll into a ball, as pictured above. Place 9 balls onto each baking sheet and bake each batch for about10-11 minutes. The cookies may have only spread slightly and that’s ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (optional and only for looks).
- Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool down completely. Enjoy and share with family and friends!
– Ally xx