@ayman_al_burhan: Crimson Velvet Sparkle Cookies🍪🍪 "Baked with passion and sprinkled with a little bit of magic." Ingredients The Dry Base: All-purpose flour: 1 ½ cups Unsweetened cocoa powder: 2 tablespoons Baking soda: ½ teaspoon Salt: ¼ teaspoon The Wet Mix: Unsalted butter (softened): ½ cup Granulated sugar: ¾ cup Brown sugar (packed): ¼ cup Egg (room temperature): 1 large Milk: 1 tablespoon Vanilla extract: 1 teaspoon Red food coloring (gel preferred): 1–2 teaspoons (until the desired deep red color is achieved) The "Sparkle" & Texture: White chocolate chips: ½ cup Semi-sweet chocolate chips: ½ cup Coarse sparkling sugar or sea salt: For topping Instructions Whisk Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Cream Butter and Sugars: In a large bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy. Incorporate Wet Ingredients: Beat in the egg, milk, and vanilla extract. Slowly add the red food coloring and mix until the color is vibrant and uniform. Combine: Gradually add the dry ingredients to the wet mixture on low speed until just combined. Fold in most of the white and semi-sweet chocolate chips (save a few for the tops). Chill the Dough: Cover the bowl and refrigerate for at least 30–60 minutes. This prevents the cookies from spreading too thin and deepens the flavor. Prep and Bake: Preheat your oven to 175°C. Line a baking sheet with parchment paper. Shape and Top: Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Place them on the sheet and press the remaining chocolate chips into the tops. Sprinkle generously with sparkling sugar. Bake: Bake for 10–12 minutes. The edges should be set, but the centers should still look slightly soft. Cool: Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. 😋

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Thursday 14 May 2026 03:03:53 GMT