Tenina.com's Red Velvet Choc Chip Cookies

Need

Do

  1. Line 2 baking trays with paper and set aside.

  2. Place the butter and sugar into the Thermomix bowl and chop 10 sec/speed 8. Scrape down sides of bowl and insert the Butterfly.

  3. Add beetroot powder and vanilla and whip 2 min/Butterfly/speed 4 stopping as needed to scrape down the sides of bowl and lid.

  4. Add egg, cocoa, baking soda and salt and whip 1 min/Butterfly/speed 4. Remove Butterfly.

  5. Add buttermilk and flour and blend 10 sec/speed 8. Scrape down sides of bowl and around the blade to make sure the mixture is all combined.

  6. Add half the white chocolate and raspberries and combine with a spatula. (The raspberries get crushed, but that is supposed to happen.) Refrigerate for 30 minutes or more.

  7. When you are ready to bake, preheat the oven to 180°C for at least 15 minutes. Make sure the racks are in the centre of the oven.

  8. Spoon 2 tbsp dough at a time onto the prepared trays and add the remaining chocolate on top, pressing into the dough slightly.

  9. Bake exactly 12 minutes and cool completely on trays.

  10. Devour!

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