The attic of my house is home to stored holiday decorations, several Christmas trees, boxes containing 'old' documents, my preserved wedding dress, boxes of Beanie Babies, seasonal wreaths, some pillows/cushions and boxes that have been unopened for almost 19 years (the year we moved into the house). Needless to say, there is way too much stored in the attic. The painful process of beginning to cull through and get rid of some of things started right before Christmas. Over the past weekend my nephew and I started an attic project that will enable us to better organize and get a handle on what exactly is stored up there. In moving things around we discovered one of those 'unopened' boxes. After bringing it down we unwrapped everything in the box. There was mostly glassware in the box, but there were a few more forgotten treasures. The absolute best find of the day was the lid to a slow cooker. For nineteen years I kept a slow cooker with no lid (I have trouble getting rid of things) and always wondered if the movers had broken the lid and never told us. Needless to say, I was beyond thrilled to now have two fully functional slow cookers (because we all need more than one most things or at least one thing that is functional). Because life is always better when you have at least two of something. And having at least two slow cookers is almost as good as having at least two recipes for Red Velvet Cookies.
It was a little more than two years ago that I shared a recipe for Red Velvet Crinkle Cookies. Maybe it didn't get your attention at the time or you decided to it was one of those seasonal Christmas and/or Valentine's Day cookies. But just like a Red Velvet Cake, Red Velvet Cookies are just different versions of chocolate confections. And in my world, a chocolate dessert goes into the category of 'perfect to eat 365 days a year'. Which means Red Velvet Cookies were always meant t to be made and enjoyed year-round. And especially more fun when made for the Memorial Day, Fourth of July and Labor Day holidays! Or maybe to make when watching your favorite sports team, one whose team colors are dominated by the color red! I guess what I am trying to say is don't wait for a special occasion for make these incredibly scrumptious Red Velvet Cookies-Levain Style! Especially if you are a chocolate lover!
With that red velvet flavor, load of white chocolate chips and ribbons of cream cheese, these cookies are heavenly!
Do not be deterred by the two-step process used in the making of these cookies. In your first bite of a baked cookie, you will be more than happy you took the time to make them. Because they truly are one of those divinely delicious cookies, the kind destined to get rave reviews from your family and friends. To get those swirls of cream cheese in the cookie you need to first begin by making a cream cheese mixture. Once made, it needs to be placed in the freezer for 2-3 hours, so it has time to harden up. If it's too soft you will lose the ribbons of cream cheese in your cookies. And it's those ribbons that bring added flavor and allure to these cookies.
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The recipe makes 12-13 bakery sized (at least 4 inches in diameter) cookies. It's important that your balls of dough weigh the same (or as close to the same as possible) so they bake up evenly in the oven. While using a cookie scoop helps to create beautifully rounded cookies, these too benefit from being more perfectly rounded using the bowl and swirl method.
If you are looking to add another decadent cookie to your life, then you definitely want to make these Red Velvet Cookies - Levain Style. Keep the recipe in a handy, visible place. You wouldn't want it to get lost or forgotten for years!
Recipe
Red Velvet Cookies - Levain Style
Makes 12-13 Large Sized Cookies
Ingredients
Cream Cheese Filling
1/2 cup (113g) cream cheese, slightly softened
1/3 cup (40g) confectionary sugar
2 1/2 Tablespoons (20g) cornstarch
1/4 cup (50g) white chocolate chips, melted and cooled
1 teaspoon vanilla
1/4 teaspoon Kosher salt
Cookies
2 3/4 cups (358g) all-purpose flour, preferably organic
1/3 cup (35g) unsweetened cocoa powder (NOT Dutch Processed), sifted
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon cornstarch
1/2 teaspoon Kosher salt
1 cup (223g) unsalted butter, cubed
1 cup (200g) light brown sugar
2/3 cup (133g) granulated sugar
1 large egg
2 large egg yolks
2 teaspoons vanilla
1 teaspoon red food coloring gel Note: For a deeper red flavor use 2 teaspoons of red food coloring gel.
1 to 1 1/4 cups white chocolate chips (170-212g) or white chopped chocolate Note: More is better here.
Flaky sea salt
Directions
Cream Cheese Filling
1. In a medium sized bowl, use a hand mixer to cream the cream cheese. Add in the remaining ingredients. Beat until well blended and smooth.
2. Spread the mixture on a 9"x12" parchment paper lined baking sheet. Spread to a generous 1/4" thickness. Place in the freezer.
3. Freeze the filling for 2-3 hours. At the 2-hour mark start making the cookie dough batter.
Cookies
1. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter.
2. Add in the granulated sugar and light brown sugar. Beat just until blended.
3. Add in the eggs, one at time.
4. Mix in the vanilla and red food coloring gel.
5. In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, Kosher salt and cornstarch.
6. Add in the dry ingredients in two additions.
7. Mix in the white chocolate chips or chopped white chocolate.
8. Remove the cream cheese filling from the freezer. Cut into 1/2" wide strips. Cut each strip into 2 to 3 inch pieces. Add these pieces to the dough. Mix just until blended (do not over mix as you want the strips to remain as much as possible).
9. Using a large (2 1/4" wide) cookie scoop, make 12-13 cookie balls. Place on a small baking tray. Cover and freeze 3-4 hours or overnight. Note: Balls of dough will weigh approximately 3.6 oz or 102g.
10. Preheat oven to 350 degrees (F). Place 5-6 cookie dough balls on a large baking sheet. Lightly sprinkle with flaky sea salt. Bake 15-18 minutes on a parchment paper lined baking sheet. Allow cookies to cool on baking sheet.
Notes: (1) Red food coloring gel is preferable to liquid red food coloring. (2) Begin making the cream cheese filling at least 2-3 hours before assembling the cookie dough.
