Red Velvet Double Chocolate Cookies
Created by Self Proclaimed Foodie • https://selfproclaimedfoodie.comServes: 6 – 12 • Course: Desserts • Diet: Vegetarian • Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1 large beet
- 1/4 cup buttermilk
- 1 1/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter at room temperature
- 3/4 cup brown sugar, firmly packed
- 1 teaspoon vanilla
- 1 large egg
- 1 cup dark chocolate chunks
Instructions
Preheat oven to 400° F.
Make the beet purée that will color the cookies by wrapping the whole beet tightly in foil and cooking it in the oven for at least an hour until soft. When cool enough to handle, remove the skin. Cut into chunks and put in the container of a blender. Add buttermilk a little at a time until you have a smooth purée (you may not need the full 1/4 cup depending on how much liquid the beet contributes).
In small bowl, mix flour, cocoa powder, baking soda, and salt. In the bowl of your stand mixer with the paddle attached, beat butter and sugar on medium speed until well blended. Add 3/4 cup of beet purée and vanilla; mix well and then scrape sides. Mix in egg, mixing well. Add flour mixture, and beat slowly to incorporate, then faster to blend well. Stir in chocolate chunks.
Drop batter in 2-tablespoon portions about 2 inches apart onto lined baking sheets. If the dough gets too sticky to handle refrigerate it for half an hour or until it can be easily spooned onto the cookie sheet.
Bake in preheated oven until edges of cookies are brown, about 9 minutes. Remove cookie sheet from oven and allow to cool for about 5 minutes, then transfer to a cooling rack.