Originally 13/02/15

Red Velvet and chocolate chip cookies two of my favourite things. Today’s recipe is a red velvet chocolate chip cookie tarts a delicious take on a February classic. Recipe makes approximately 6 tarts. 

Cookie Base
For my cookie base I used Tessa’s (Handle the Heat) Nestle adaption. Seriously my favourite chocolate cookie recipe I used the half baking soda and half baking powder version so good. 

Instructions
Preheat oven to 350 Fahrenheit. Fill Ramekins/Tart Pans with cookie dough. Bake until Golden brown. To create the small crust around the cake centre, I pressed the cookie with a smaller ramekin.

Red Velvet Cake 
Adapted from Baked By Rachel

Ingredients
1/4 Cup of Softened Unsalted Butter
3 Tbsp Granulated Sugar
3 Tbsp Light Brown Sugar
1 Large Egg
2 Tbsp Cocoa Powder
1 Tbsp Red Liquid Food Colouring
1 Tsp Vanilla Extract
1/2 Tsp Baking Powder
1/4 Tsp Salt
1/3 Cup Buttermilk
3/4 Cup AP Flour
1/4 Tsp White Distilled Vinegar
1/4 Tsp Baking Soda

Instructions
Preheat oven to 350 Fahrenheit.

In a large bowl, cream together the sugars and the butter. Add egg and mix until incorporated. Add cocoa powder, red food colouring, and vanilla. Continue mixing, add salt, baking powder and buttermilk until these are also well incorporated. Add Flour, mixing until does not remain visible in mixture. In a small bowl, combine vinegar and baking soda. Immediately add batter and mix well. Pour batter over cookie crust and bake until toothpick comes out clean (only poked through red velvet layer). About 10-15 minutes. 

Let me know what you guys think in the comments below and I will see you in my next post.