Prepration time : 30-35 minutes
Cooking time: 10-15 minutes
Servings: 12 cookies
Indulge in the luxury of red velvet cookies, crafted with our Perfect Oil TM.
These cookies boast a rich, velvety texture and a deep, vibrant hue that's truly captivating. Each bite offers a delightful blend of subtle cocoa flavour and a hint of vanilla, perfectly balanced with a tender, buttery finish. The addition of our Perfect Oil TM not only enhances their moistness but also adds a touch of sophistication, making these cookies an irresistible treat for any occasion.
INGREDIENTS
For the cream cheese hearts
- 125 ml (1/2 cup) cream cheese
- 30 ml (2 tbsp.) powered sugar
For the cookies
- 180 ml (3/4 cup) brown sugar
- 60 ml (1/4 cup) sugar
- 180 ml (3/4 tasse) Maison Orphée Perfect Oil TM
- 1 egg
- 15 ml (1 tbsp.) red food colouring
- 10 ml (2 tsp.) vanilla extract
- 30 ml (2 tbsp.) milk
- 5 ml (1 tsp.) Maison Orphée Apple Cider Vinegar
- 15 ml (1 tbsp.) cocoa powder
- 500 ml (2 cups) flour
- 5 ml (1 tsp.) baking soda
- 5 ml (1 tsp.) Maison Orphée Sea Salt
- 250 ml (1 cup) white chocolate chips
INSTRUCTIONS
- In a bowl, beat the cream cheese and sugar until completely smooth and creamy. Place in heart-shaped moulds (or other shapes if desired) to make 12. Refrigerate for 30 minutes.
- In a large bowl, combine brown sugar, sugar, oil, egg, vanilla extract and red colouring. Whisk for 1-2 minutes. Then add the milk and cider vinegar, and mix well.
- In a separate bowl, whisk cocoa powder, flour, baking soda and salt together until combined.
- Add the dry ingredients into the wet ingredients and mix well. Stir in white chocolate chips. Refrigerate dough for about 15 minutes.
- Preheat the oven to 350°F (175°C).
- Roll out 12 balls of cookie dough on a baking sheet lined with parchment paper. Separate onto two baking sheets if necessary to ensure that cookies are evenly spaced. Bake for 10 to 11 minutes or until the edges are lightly browned.
- When cookies are still warm, press the cream cheese hearts at the centre of each cookie.