FEBRUARY 5, ‘25 // Red Velvet Chocolate Chip Cookies INGREDIENTS: • 1 1/3 Cup flour • ¼ Cup cocoa powder • 1 Tsp. baking soda • ¼ Tsp. salt • ½ Cup margarine (or butter), at room temp. • ¾ Cup brown sugar • ¼ Cup sugar • 1 Egg • 1 Tbsp almond milk, or milk • 2 Tsp. vanilla extract • ¾ Tsp. red food coloring • 1 Cup white chocolate chips (dairy, or parve) DIRECTIONS: 1. Preheat the oven to 350°. 2. In a large bowl, whisk the flour, cocoa, baking soda and salt. 3. Using a hand mixer, beat the margarine, sugar, and brown sugar until creamy. Add in the egg, and vanilla, and mix for an additional minute. 4. Pour the dry into the wet ingredients, add the milk, and food coloring, mix until everything is combined, add in the chocolate chips, and beat until everything is just combined. 5. Refrigerate for 1 to 2 hours. Scoop, and roll the cookie dough. Arrange on a lined baking sheet, about 3 inches apart. 6. Bake for 11 to 13 minutes. The classic favorite, revisited. This also makes for a perfect Mishloach Manos inspiration For a healthier option, you can skip the food coloring for a lighter cookie, but with the same delicious taste. 310
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