I can’t believe we’re half way through February already, which also means it’s Valentine’s Day tomorrow!
So in true keeping with everything red day, I made you some cookie bars! These are special cookie bars though and you should obviously lock yourself away with your sweetie and just eat them all because they taste amazing.
I was sitting in front of the TV reading cookbooks as you do when the idea for these red velvet cookie bars hit me. I frantically searched my cookbooks for a recipe and then turned to my extra brain, Google.
I found about 3 recipes, but they were made from box mixes so I thought “Right, I’m going to write my own recipe” and here we are!
These are for people like me who never think cookies are thick enough and always want more once you’ve eaten them, these are thick and chewy and dense with gorgeous chunks of white chocolate.
My mouth is actually watering whilst writing this so I should probably go ahead and give you the recipe… hope you all have a lovely Valentine’s day!
White Chocolate Chunk Red Velvet Cookie Bars
- 1 cup + 1tbsp plain flour
- 1 tbsp cornflour
- 2 tbsp cocoa powder
- 1/2 tsp bicarbonate of soda
- 1 stick (113g) butter, softened
- 1/2 cup light brown sugar
- 1/3 cup caster sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp white vinegar
- Red food colouring (the amount you need depends on whether or not you have liquid or gel)
- 6 oz good quality white chocolate roughly chopped
- Preheat the oven to 190 degrees C and grease and line your pan.
- Sift the flours, cocoa powder and bicarb together into a medium sized bowl and then add in your chopped chocolate, stir to combine and then leave to one side.
- Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes.
- Add in the egg, vanilla extract and vinegar.
- Mix until well combined and smooth, about 1 minute on med-high speed. Add in the red food colouring, little by little, mixing between, until you're happy with the colour.
- Add in the flour mix and fold in on a low speed until combined. The dough will be stiff.
- Place the dough into the prepared pan and smooth out with a spatula or wooden spoon.
- Place in the oven for 20-25 minutes (mine took 20 minutes exactly) until, slightly risen, the top looks slightly crisp and an inserted skewer comes out clean.
- Leave in the pan to cool for at least 30 minutes before transferring to a wire rack to cool completely.
- Once cool slice in to 9-12 bars depending on how big you want them.
- Bars will keep in an airtight container at room temperature for 4-5 days.
Entered into What’s Cookin’ Wednesday at Buns In My Oven