Oreo red velvet cookies are chewy and tasty red velvet cookie full of crushed oreos and white chocolate chips. Best of all the recipe is easy to make and requires no chilling. WHY YOU’LL LOVE THEM Perfect texture. They have a chewy centre with slightly crispy …
Red velvet brownie bites are fudgy bite sized brownies that are full of white chocolate chips. This easy recipe creates perfect brownies, with a shiny top, and full of red velvet flavour. I love red velvet and I love bite sized brownies so naturally I …
Triple chocolate cookies are made up of chewy chocolate cookie base full of semi sweet and white chocolate chips. This easy no chill recipe is perfect for any chocolate lover!
No Chilling Required– These cookies hold their shape perfectly so you don’t need to wait to chill them!
Basic Ingredients – The recipe uses common house hold ingredients so no need to make a large expensive grocery store trip.
Perfect Texture– These cookies are fudgy/chewy on the inside and have a slight crunch on the edges. They’re also full of chocolate chip so if you eat them warm there is also lots of gooey chocolate.
Preheat oven to 350 F and line baking sheet with parchment paper.
In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.
In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes a good 3 minutes. Mix in the egg, egg yolk, and vanilla.
Add in the dry ingredients and mix till combined. Add the chocolate chips into the dough and gently fold in with a rubber spatula.
Scoop 3 tbsp worth of the cookie dough and shape into a ball. Place cookie dough balls 3 inches apart from each other on the baking sheet.
Bake for 9 minutes or until edges are set.
After removing from the oven, while cookies are still hot, add extra chocolate chips on top of the cookies. Let cool on the pan until room temperature.
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scrape with knife. Scooping the measuring cup directly into your flour cause the flour to compress and getting more flour than the recipe calls for.
Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
Yes, you can! Scoop 1.5 tbsp sized balls and bake for 8 minutes until edges are set.
If you make these triple chocolate cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
Red velvet brownies are perfect for Valentines Day, Christmas, or anytime you want a delicious treat. They’re chocolaty, chewy, and full of white chocolate chips. They use one bowl and are easy to make! Why You’ll Love Them Easy to make. The recipe is simple …
This year we are pumping out the Valentines day themed treats starting with these Brownie Hearts. There made up of a delicious and fudgy brownie that I cut into a heart shape and drizzle with white chocolate that I dyed pink. The recipe is so easy to do and creates a beautiful treat!
I did a variety of sizes of hearts to use up all the brownies. My daughter had a great time decorating these too! I did mine first and saved a bunch of littles ones for her. She ended up using all the remaining chocolate on just three small hearts. It was chocolate overload, but it was so nice seeing her enjoy herself and I can not wait to make these again!
Valentines Day was a holiday I never really cared to celebrate. However, now that I am a Mom I get excited for all the holidays! This now includes Valentines Day. There is something so special about seeing a holiday through your children’s eyes. So, although I still think it is a silly holiday we will be celebrating.
Start by preheating your oven to 350F and line a 9×9 baking pan with parchment paper. The parchment paper should over hang on the edges slightly to allow you to easily remove the brownies from the pan.
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments.
In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth. Add in the eggs and vanilla and continue to mix. You want the mixture to be very smooth and have no lumps.
Pour in the melted chocolate and whisk until mixture is well combined. Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
Fold in the chocolate chips. Pour batter into the lined pan and spread evenly. Bake for 27 minutes or until the top is set. You do not want to over bake the brownies. Allow brownies to fully cool to room temperature before decorating.
Once the brownies have fully cooled remove them from the pan by pulling on the parchment paper. Place them on the counter. Use heart shaped cookie cutter to cut out your hearts. I like to use a variety of sizes. Start with your largest size first and then go in with the smaller sizes in the spaces you have left over.
After the brownies hearts are shaped it’s time for the chocolate drizzle. In a microwave safe bowl add the white chocolate chips. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. After fully melted stir in a drop or two of pink food colouring and mix it in.
Pour the melted chocolate into a ziplock bag and make a small sized cut in the corner. Drizzle the chocolate over the heart brownies. Allow chocolate to fully set before serving or storing the brownies.
Yes you do. Room temperature ingredients break down easier in the batter. This will give you a fudgier brownie and a shiny top.
If you forget to take your eggs out of the fridge, no worries! Just run them under warm tap water for a few minutes and this will bring them to room temperature.
Store brownies hearts in an airtight container at room temperature up to 3 days.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Brownie Hearts!
If you make these brownies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
The best red velvet cookies. They are chewy, easy to make, and have the perfect red velvet flavour and full of white chocolate chips. Red velvet flavour has always been a personal favourite of mine. I know there are some that aren’t a fan, but …
