Who needs red velvet when you can have purple velvet with sprinkles! Because I cannot resist turning any food items purple.
Whether you celebrate Valentine’s Day or not, everyone loves cookies right? So I remade my red velvet chocolate chip cookies into purple velvet cookies covered in heart shaped sprinkles! They are just as delicious as the original which were based off of my perfected chocolate chip cookie recipe so it’s really no surprise that anything adapted from that recipe is a winner. The only thing that differs between this recipe and the red velvet one is the color of the food coloring, the addition of sprinkles, and slightly less cocoa powder to preserve the purple color (and not turn a grey-ish brown-ish purple).
I brought these to a Galentine’s Day party Monday night, where 29 other local bakers got together and exchanged baked goods, mostly in the form of cookies but also cupcakes, cinnamon rolls, brownies, and other delectable treats. This whole wedding diet things is really going well isn’t it? While I couldn’t resist sampling a few, I did bring at least one of each item home and promptly froze them to enjoy slowly over time. Otherwise I’d binge on them all in one sitting and with my first dress fitting in about a month I cannot let that happen!
Four years ago: Valentine’s Day Recipes for Two Roundup
Six years ago: Raspberry Hugs Cheesecake Blossoms
Seven years ago: Sweet Swirl Cookies
PURPLE VELVET WHITE CHOCOLATE CHIP COOKIES
Makes approximately 3-4 dozen cookies
2-1/4 cups all-purpose flour, spooned and leveled
1 Tbsp cocoa powder
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, melted and cooled
1 cup packed dark brown sugar
1/2 cup white sugar
1 egg + 1 yolk, room temperature
1 Tbsp vanilla extract
2 tsp purple gel food coloring
3 cups white chocolate chips
1/4 cup sprinkles
- Sift together the flour, cocoa, baking soda, and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the, egg, yolk, vanilla, and food coloring until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and sprinkles by hand.
- Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
- Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
- Bake for 8-9 minutes or until edges are set but the center still looks underbaked. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
Source: Adapted slightly from my Red Velvet White Chocolate Chip Cookies.