Cookie Magic

New York Cookies are a gift from the cookie gods. Our Red Velvet NYC Cookie is a bit special.

What is your favourite cake? Tough question right? We like similar things; we want our bakes to be simple and honest, they don’t need a big coating to buttercream to sing- they should do that all by themselves hopefully.

So let’s start with the simple and ever so humble cookie. Without doubt one of our favourite bakes are the New York Cookies. The fat, moist juicy cookies are one of our most popular bakes and it is easy to see why. We like them as they are best baked from frozen - a winner for us making sure they are freshly cooked every day.

Fancy trying them for yourself - here is our favourite red velvet recipe which we have adapted from a Jane Dunn recipe:

The BEST EVER Red Velvet Cookies

COOK TIME: 12 MINUTES

CHILLING TIME: 1 HOUR

MAKES 8 COOKIES (or half the ball size and to make small cookies)

Ingredients

· 125 g Unsalted Butter

· 100 g Light Brown Sugar

· 75 g White Granulated Sugar

· 1 Large/Medium Egg

· 1 tsp Vanilla Extract/Bean paste

· 1 tsp Red Food Colouring

· 265 g Plain Flour

· 15 g Cocoa Powder

· 1 + 1/2 tsp Baking Powder

· 1/2 tsp Bicarbonate of Soda

· 1/2 tsp Sea Salt

· 100 g White Chocolate Chips (or chopped chocolate)

Instructions

1. Add your butter and sugars to a bowl and beat till creamed together and smooth..

2. Add in your egg, vanilla and red food colouring and beat again.

3. Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat till a cookie dough is formed.

4. Add in your white chocolate chips and beat till they're distributed well - they sink to the bottom so make sure they are all mixed in.

5. Weigh your cookies out into eight cookie dough balls - they're about 115g (this is really important to get them all the same size so they look the same). It is also helpful to have a cookie scoop.

6. Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for at least an hour.

7. Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C.

8. Take your cookies out of the freezer/fridge and put onto a lined baking tray. They spread a lot, so leave space.

9. Bake the cookies in the oven for 13 minutes.

10. Once baked, leave them to cool on the tray for at least 30 minutes, as they will harden as they cool.

Credit to Jane Dunn from Jane’s Patisserie for original recipe.

Cookie monster