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This Red Velvet Cookie is sized down for two, just in time for Valentine's Day and is chewy, chocolate filled and full of flavour!

Red Velvet Cookie For Two

This Red Velvet Cookie is sized down for two, just in time for Valentine's Day and is chewy, chocolate filled and full of flavour!

Prep Time 5 minutes
Cook Time 25 minutes
Servings 2
Author Annie N

Ingredients

  • For the cookie:
  • 1 stick (113g) unsalted butter
  • 1/4 cup (50g) caster/white sugar
  • 1/4 cup (50g) light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cup (175g) plain/all-purpose flour
  • 2 tbsp cocoa powder
  • 1 tsp cornflour/cornstarch
  • Pinch of salt
  • 1/2 cup (87g) white/milk/dark chocolate chips
  • 1 tsp bicarbonate of soda/baking soda
  • 1 tsp white vinegar
  • For the topping:
  • Red food colouring, Amount will change depending on what type you use. I advise using a professional gel, otherwise you'll probably have to use an entire bottle of food colouring.
  • 5 tbsp store bought vanilla or cream cheese frosting
  • Sprinkles to decorate, optional

Instructions

  1. Preheat the oven to 180C/350F and spray an 8 inch skillet with cooking spray. You can use any small baking dish, just be aware that the cooking time may change.

  2. Place the butter, white and light brown sugar into a large bowl, or the bowl of a stand mixer and beat until light and fluffy, around 2 minutes on medium-high speed.

  3. Add in the egg and vanilla, scraping down the sides as necessary, mixing on medium speed until everything is well combined.

  4. Place the flour, cocoa powder, cornflour, salt and chocolate chips into a small bowl and stir until all the chocolate chips are coated in flour.

  5. Place the bicarbonate of soda into a small glass, then add the vinegar and stir. It will froth up and then calm down. Pour this into your egg and sugar mixture and mix until combined.

  6. Add in your red food colouring, a little at a time, until you have your desired colour. If you're using liquid food colour you will probably need the whole bottle. I used Wilton gel colour and needed around 1/2 a teaspoon.

  7. Tip in your flour mix and then mix on medium speed until everything comes together into a dough. If once you've added the flour, you're not happy with the colour, add a bit more and mix. Once you're happy with the colour, spoon your mixture into your prepared skillet and smooth into an even layer.

  8. Place your Red Velvet Cookie into the oven for 20-25 minutes, until risen, the top looks matte in the oven light and an inserted skewer into the centre comes out clean/with one or two crumbs on. It's fine if the centre still feels a bit soft.

  9. You can either dig straight in, or wait around 30 minutes to decorate. I spooned the frosting into the centre of my cookie, then drizzled raspberry sauce on and added sprinkles. You can either cover the whole top of the cookie with frosting, by spreading it using a small angled spatula, or pipe frosting around the edge.

  10. If you don't eat it all in one go, be sure to not leave it in the skillet as it may start to taste metallic. I cut the leftovers into wedges and then placed them in an airtight container. This Red Velvet Cookie will keep at room temperature, for 5 days. You can serve it at room temperature or warmed in the microwave.