Red Velvet Crinkle Cookies

Ini ceritanya Red Velvet Cookies, tapi kok gak merah yaa. Hehe... Hmm, mungkin karena saya coba pake rebusan buah bit, warna merahnya jadi nggak keluar kali ya. Secara crinkle-nya atau retak-retaknya udah 100% berhasil. :D

Dari segi tekstur, cookies ini chewy banget. Mungkin karena pengaruh jumlah cairan rebusan bit yang terlalu banyak. Tadinya sih karena punya stok buah bit di kulkas, akhirnya dimanfaatkanlah. Kalau soal rasa not bad-laah, udah mirip Red Velvet Cake. Cuma kalau nanti bikin lagi, emang mesti pakai pewarna merah atau lebih baik pake pasta red velvet kali ya. Beda halnya sama pembuatan Red Velvet Cake, penggunaan cairan yang agak banyak atau dalam hal ini jus buah bit, nggak akan jadi masalah. Karena si caira itulah yang bikin tekstur cake jadi moist banget.

No problemo, yang penting udah nyoba. Dan anak-anak suka cookiesnya, habis deeeh... tinggal beberapa puing lagi, hehe...

Yang mau nyoba bikin atau sekedar penasaran, boleh juga tuh di-eksekusi resepnya. saya pake resep ini hasil penemuan saya di pinterest.

RESEP

Ingredients

• 3 cups all-purpose flour (saya: segitiga)
• 1/4 cup unsweetened cocoa powder* (saya: van houten)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 3/4 cup unsalted butter, softened (saya: orchid)
• 1 1/3 cups granulated sugar
• 3 large eggs
• 1 Tbsp milk or buttermilk  (saya: pake susu UHT)
• 1 1/2 tsp vanilla bean paste or vanilla
• 2 tsp lemon juice
• 5 tsp red food coloring (saya: gak pake, diganti air rebusan bit.)
• 1 cup white chocolate chips (saya: White Cooking Chocolate dicincang)
• 1 cup powdered sugar

Directions

• In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
• Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
• *If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.
• Recipe Source: Cooking Classy