| Cook Time | 11 minutes |
| Servings | cookies |
Ingredients
- 1 1/2 cups Plain Flour + 1 tablespoons
- 1/4 cup Cocoa Powder
- 1 teaspoon Bi Carbonate of Soda
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter softened
- 3/4 cup Brown Sugar
- 1/4 cup White Sugar
- 1 Egg
- 1 tablespoon Milk
- 2 teaspoons Vanilla Extract
- 1 tablespoon Red Food Colouring
- 1 cup Chocolate Chips
Ingredients
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Instructions
- Sift flour, cocoa powder, bi carbonate of soda and salt together in a large bowl. Set aside.
- Using a mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown and white sugars until combined. Beat in the egg, milk and vanilla extract, scraping down the sides and bottom of the bowl as needed.
- Once mixed, add the food colouring and beat until combined. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food colouring if you'd like the dough to be redder. On low speed, beat in the chocolate chips. The dough will be sticky.
- Cover the dough tightly with plastic wrap and chill for at least 1 hour. Chilling is mandatory.
- Preheat oven to 170 degrees C. Line two baking sheets with baking paper or silicone baking mats. Set aside.
- Scoop tablespoons of dough and roll into balls. Place balls onto the prepared trays and flatten slightly.
- Bake for 10-11 minutes. The cookies may spread slightly.
- Allow the cookies to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
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