Red velvet is one of those things that tends to evoke lots of strong opinions. Even though it’s true that the original red velvet cakes were just slightly red-tinged because of the hint of cocoa powder (it’s not really a super chocolate cake), I like mine really red. Ruby red. It doesn’t change the taste, of course (because that would be gross), but it does change my eating experience. If you don’t want/can’t have the food coloring? Leave it out. These gluten free red velvet chocolate chip cookies are based on my recipe for gluten free soft batch CCCs, but—I’m gonna say it—better. *gasp*
There’s something about the hint of cocoa, the red color, the slight tang from some apple cider vinegar and just the right amount of white chocolate chips that makes these cookies … just my thing.
And, of course, since they’re soft batch, they really do taste like they’re just right out of the oven. But without the ooey gooeyness. I like my cookies to stay together, and cookies that are actually right out of the oven? They don’t do that. If you like to eat them right out of the oven, though, I won’t judge. That’s the beauty of the Internet, sometimes. I won’t even know!
1 teaspoon xanthan gum (omit if your blend already contains it)
2 tablespoons (10 g) cocoa powder (I have tried it with natural cocoa powder, like Hershey’s, and Dutch-processed cocoa powder—both work just fine)
3 tablespoons (24 g) cornstarch (can’t have cornstarch? try arrowroot and let us know how it goes!)
1 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup (133 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
6 tablespoons (84 g) unsalted butter, at room temperature
5 tablespoons (60 g) vegetable shortening (I use Spectrum nonhydrogenated vegetable shortening)
1 teaspoon apple cider vinegar
2 teaspoons pure vanilla extract
1 egg (60 g, out of shell) + 1 egg yolk (30 g) at room temperature, beaten
Red gel food coloring (Americolor brand is gluten free) – NOT liquid
1 cup (6 ounces) white chocolate chips, tossed with 1 teaspoon cornstarch (or another starch)
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper, and set them aside.
In a large bowl, place the flour, xanthan gum, cocoa powder, cornstarch, baking soda, salt and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk again to combine, working to break up any lumps. Create a well in the center of the dry ingredients and add the butter, shortening, vinegar, vanilla and eggs, mixing to combine after each addition. Add about 1/8 teaspoon of the gel food coloring, and mix to combine. The color should be a relatively deep red color, as it will fade during baking. Add more food coloring in very small amounts, if necessary, to reach the desired color (see photo). Add the chocolate chips tossed in cornstarch, and mix until evenly distributed throughout the dough.
Divide the dough into about 20 pieces and roll each into a tight ball, each about 1-inch in diameter. Place the balls of dough in the freezer until firm (about 10 minutes). Place the balls of dough about 2 inches apart from one another on the prepared baking sheets (they will spread during baking). Bake for 11 minutes, or until the cookies are just set in the center. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
P.S. Do you have your copy of Gluten Free on a Shoestring Bakes Breadyet? If you’re baking away, snap some photos of your baking successes from the book! Then send them to me at contact [at] glutenfreeonashoestring [dot] com & I’ll include them in an upcoming post featuring YOUR gluten free bread!