![]() ![]() ![]() The reason it’s so good, is that you only need to use a small amount to get the recipe to work. It’s the only one I use for red velvet recipes now! Honestly, I always make sure I have some in the cupboard. My favourite red food colouring is this one. I can’t help you with that… my advice in these posts is there for a reason! I do realise that buying food colourings online can be faffy and more expensive, but there is a reason – they are SO MUCH BETTER. No matter how many times I say that, people still use them, and people still complain that things aren’t red. I will say this now, as I do on all my other red velvet recipes… supermarket food colourings suck. One of the MOST IMPORTANT THINGS EVER when it comes to red velvet… is using the correct food colouring. That doesn’t sound good when I phrase it like that… but it really is AMAZING. It’s a giant happy delicious mush of recipes. Honestly these basically are a marriage of my two other NYC Cookies, but then influence by my other red velvet recipes. When it comes to cookies though, you can’t treat them quite the same way, otherwise it wouldn’t be a cookie! Or at least, it wouldn’t be New York style chunky delicious cookie that we all want and adore so much. These are classic, and feature in my red velvet cake and red velvet cupcakes. The red colour typically comes from the mix of red food colouring, vinegar and buttermilk. Red velvet, if you weren’t sure, is a mix of chocolate and vanilla – and red. I like to give you what you want! These are gooey, they’re stuffed with white chocolate chips, and they have the wonderful red velvet flavour! These weren’t to be posted for a while – I do like to try and spread my recipes out a bit, have a bit of variation… but here we are. I of course, was more than happy to oblige. The thing is, since posting them, I am getting so many requests over and over for other versions – and by far one of the most popular requests was these. These two recipes are SO GOOD and honestly, I’m astounded by how many of you already made them. ![]() These are, obviously, inspired by my NYC chocolate chip cookies, and my triple chocolate NYC cookies. I mean, sorry if you don’t like cookies and all… but how can you not?! They’re the best. Oh hey yet another cookie recipe that you have ALL been asking for! I couldn’t resist. Please see my disclosure for more details!* Gooey white chocolate chip New York style red velvet cookies – utter cookie heaven! 19.*This post may contain affiliate links. She will officially join us on Monday, Oct. Genevieve is originally from Los Angeles, but lived in New York for many years she’ll be moving back east in the coming months. (This muffin recipe is a staff favorite.) And she has written articles and recipes for countless other publications, including NYT Cooking. She has been an editor at several magazines, too, Gourmet, Good Housekeeping and Martha Stewart Living among them. Along the way she published her first solo cookbook, “Better Baking,” which landed on many year-end lists as one of the best cookbooks of 2016 ( including ours). Simultaneously, she was working with Mark Bittman on cookbooks and other projects she would go on to co-author cookbooks with the chefs Jean-Georges Vongerichten, Carla Hall, Pichet Ong and George Mendes, among others. Genevieve comes to us from The Los Angeles Times, where she was the cooking editor, her latest stop in an extraordinary career that began at The Hartford Courant. Genevieve will write articles and recipes, too home cooks everywhere should rejoice at that news. She will take a leadership role on NYT Cooking and our home cooking coverage in the Food report, expanding the work we do and steering all of our recipe assigning and editing, working closely with Krysten Chambrot and Emily Fleischaker. We are beyond pleased to announce that Genevieve Ko is joining the Food department and NYT Cooking team as a senior editor.
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