Instructions

1. Preheat your oven to 175°C, it should take around 20 minutes or so, basically during the time you prep your dough

2. Melt the butter in the saucepan until brown bits start to appear

3. Take the pan away from the heat and pour into a large mixing bowl

4. Add in the granulated sugar and light brown sugar, mix until evenly combined 

5. Add in one egg and 1 tsp of vanilla extract and mix again!

6. Finally, using a sieve, sift in your flour and then add baking soda and salt until the mixture becomes dough-like. 

7. Mix in your chocolate chips

8. Place the baking parchment paper on your baking tray and roll out 6 even cookie dough pieces on your tray, distancing each of the pieces at least 7 cm apart

9. Put your tray in the oven for 12-15 minutes until it's golden brown

10. Take the tray out and let it chill for around 10-15 minutes.

Tips

• For a more chewy texture, add 1 tsp of cornstarch with the flour into the cookie dough (before baking in the oven). 

• For better flavour, place your cookie dough into the fridge overnight,for as long as a maximum of 72 hours, allowing the dough to absorb the flavour. It’s not necessary to bring the dough back to room temperature before baking as it will slowly return to room temperature as you work with the dough. Just pop the rolled cookie dough into the oven and bake for the same time!

Instructions

1. Preheat your oven to 175°C, it should take around 20 minutes or so, basically during the time you prep your dough

2. Melt the butter in the saucepan until brown bits start to appear

3. Take the pan away from the heat and pour into a large mixing bowl

4. Add in the granulated sugar and light brown sugar, mix until evenly combined 

5. Add in one egg, 1 tsp of vanilla extract, and a few drops of red food dye and mix again!

6. Finally, using a sieve, incorporate in your flour, adding baking soda, cocoa powder and salt until the mixture becomes more dough-like. 

7. Mix in your white chocolate chips

8. If the dough is slightly more pink, add in more food colouring until it turns red

9. Place the baking parchment paper on your baking tray and roll out 6 even dough pieces on your tray, distancing each piece at least 7 cm apart

10. Put your tray in the oven for 12-15 minutes

11. Take the tray out and let it chill for around 10-15 minutes.

Tips

• While kneading the red velvet cookie dough, wear gloves to prevent dye from seeping into your hands.

• For a more chewy texture, add 1 tsp of cornstarch with the flour into the cookie dough. 

• For better flavour, place your cookie dough into the fridge overnight and for a maximum of 72 hours, allowing the dough to absorb the flavour. It’s not necessary to bring the dough back to room temperature before baking as it will slowly return to room temperature as you work with the dough. Just pop the rolled cookie dough into the oven and bake for the same time!

Instructions

1. Preheat your oven to 175°C, it should take around 20 minutes or so, basically during the time you prep your dough

2. In a large mixing bowl, add in granulated sugar, light brown sugar, and unsalted butter

3. Using a mixer, cream the butter and sugar until the mixture has a light and fluffy texture.

4. Add in one egg and 1 tsp of vanilla extract, mix again!

5. Finally, using a sieve, sift in your flour and add baking soda until the mixture becomes more dough-like. 

6. Mix in your white chocolate chips

7. In another bowl, put in your frozen/ fresh raspberries and coat them with a bit of flour to avoid the raspberries from drying out the dough

8. Mix in the raspberries with the dough gently 

9. Place baking parchment paper on your baking tray and roll out 6 even dough pieces on your tray, distancing each piece at least 7 cm apart

10. Put your tray in the oven for 12-15 minutes

11. Take the tray out and let it chill for around 10-15 minutes.

Tips

• For a more chewy texture, add 1 tsp of cornstarch along with the flour into the cookie dough. 

• For better flavour, place your cookie dough into the fridge overnight, for as long as 72 hours, allowing the dough to absorb the flavour. It’s not necessary to bring the dough back to room temperature before baking as it will slowly return to room temperature as you work with the dough. Just pop the rolled cookie dough into the oven and bake for the same time!

• If you’re a beginner or you’ve never baked these cookies before, consider using frozen raspberries as unfrozen ones are easily crushed

Instructions

1. Preheat your oven to 175°C, it should take around 20 minutes or so, basically during the time you prep your dough

2. In a large mixing bowl, add in granulated sugar, light brown sugar, and unsalted butter

3. Using a mixer, cream the butter and sugar until the mixture reaches a light and fluffy texture. 

4. Add in one egg, 1 tsp of vanilla extract, and mix again!

5. Finally, using a sieve, sift in your flour and add the baking soda.Salt until the mixture becomes more dough-like. 

6. Place the baking parchment paper on your baking tray and roll out 6 even dough pieces on your tray, distancing each piece at least 7 cm apart

7. Mix cinnamon and sugar together in a container, then roll the cookie dough thoroughly 

8. Place your tray in the oven for 12-15 minutes

9. Take out the tray and let it chill for around 10-15 minutes.

Tips

• For a more chewy texture, add 1 tsp of cornstarch along with the flour into the cookie dough. 

• For better flavour, place your cookie dough into the fridge overnight,for as long as 72 hours, allowing the dough to absorb the flavour. *without the rolling cinnamon sugar. 

• It isn’t necessary to bring the dough back to room temperature before baking as it will slowly return to room temperature while you  work with the dough. Just pop the rolled cookie dough into the oven and bake for the same time!

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