FOOD FUN: The Pizookie & Red Velvet Cookie Recipe With White Chocolate Chips
We wish we lived near a BJ’s Restaurant and Brewhouse, because we’d head right over for a Red Velvet Pizookie.
The limited-edition, ooey-gooey red velvet cookie sundae is on the menu now through the end of February.
The popular Pizookie is a freshly baked red velvet cookie with chunks of sweet cream cheese and white chocolate chips.
It’s topped with two scoops of vanilla bean ice cream, and promises to satisfy sweet cravings.
No BJ’s near you? Make your own with this recipe.
This recipe was adapted from The New York Times. Note that white chocolate chips or chunks tend to get tinted pink when mixed into the red velvet batter.
This recipe creates a cakey cookie, perfect for a cookie sundae.
We added a light drizzle of bittersweet chocolate sauce for a flavor counterpoint. You can serve it on the side if you wish.
To avoid red food color messiness, have some wax paper sheets at hand to hold the used utensils and to press the cookie dough down.
1. SEAT the racks in the center of the oven, and preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2. CREAM the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
3. ADD 1 tablespoon red food coloring (up to 1-1/2 tablespoons for really red cookies) and the vanilla extract, and mix on medium speed to combine. Scrape down the sides of the bowl.
4. WHISK the flour, cocoa powder, baking soda, and salt in a small bowl to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk/milk and mix on low speed to combine, then scrape down the sides of the bowl.
5. ADD about 3/4 of the white chocolate chips and mix on low speed to combine. For big cookies, use an ice cream scoop to scoop balls of dough onto the prepared baking sheets, leaving at least 1-1/2 inches between each ball. Use your palm to flatten the balls slightly (use a piece of wax paper here to keep your hands red-free).
6. PRESS the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheets.