New York Red Velvet White Chocolate Cookies

Makes 8 | under 30 minutes

Cookie Ingredients

200g butter (cold and cubed)

180g dark brown sugar

80g white sugar

250g self-raising flour

200g plain flour

1/2 tsp salt

1 tsp baking powder

2 large eggs

2 tbsp cocoa powder

3-4 drops red food coloring

200g white chocolate chunks or chips

1 tsp vanilla extract

Cream Cheese Frosting Ingredients

225g cream cheese (room temperature)

110g unsalted butter (room temperature)

360g icing sugar

1 tsp vanilla extract

Pinch of salt

Method

1. Preheat the oven to 195°C and line two baking trays with parchment paper. Place the cubed butter, brown sugar and caster sugar in the bowl of your electric mixer. Mix on medium-high speed for 4-5 minutes, or until the mixture is creamed and pale in colour.

2. Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and food colouring and mix until combined.

3. Add the cocoa, flour, bicarbonate of soda and salt. Mix on low speed until just combined. Stir in the chocolate chips. You may need to use your hands for this part as the dough will be quite firm.

4. Divide the dough into 8 equal balls and place 5 on each baking tray. Bake for 11-12 minutes, or until just golden on top. Remove from the oven and let them cool on the baking tray while you make the cream cheese frosting (optional). 

5. Place the cream cheese and butter in the bowl of a stand mixer on high speed until smooth and creamy. Add the icing sugar, vanilla and salt. Start mixing on low speed for about 30 seconds to prevent the sugar from flying out, then increase to high speed and beat for 2 minutes until the mixture is light and fluffy. Once the frosting is ready, transfer it to a piping bag fitted with a small round tip. Pipe the frosting onto cooled cookies and serve. 

Notes

You can freeze individual portions of the raw cookie dough and bake as needed

If you forget to leave your butter out to soften, simply grate it with a cheese grater for easier mixing.

Store any leftover frosting in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw in the refrigerator, then beat for a few seconds to restore its creamy texture.