During our travels, we have learnt and tasted many interesting food... like the famous Ginseng Chicken Soup also known as Samgyetang (삼계탕) at Tosokchon in Seoul, Japdog (Japanese Hot Dog) in Vancouver, many authentic Japanese ramen and sushi in Tokyo, In-and-out Burger in California, clam chowder at Boudin Bakery at San Francisco, many famous Singapore local food like Hainanese chicken rice, fried carrot cake, laksa, nasi lemak, popiah, mee siam and the list can go on and on and on... Gosh! I didn't realize that we are such a glutton! LOL!
Thinking of all these food that we have ate, I have to say that I can't complain... but at times, we do have our trip-out moments recalling some of these food that we had ate... like wishing that we can be on holidays on everyday!!! Are you the same?
Thankfully, these Tim Hortons like red velvet cookies with cream cheese filling that we ate before in Vancouver is not difficult to recreate... and eating these cookies is making us feeling as happy as we were in Vancover again...
Copycat Tim Hortons Red Velvet Cookies with Cream Cheese Filling
Start by making the cream cheese filling and chill the filling while mixing the cookie dough.
To make the cookie dough, start by beating the butter, sugars, vanilla and then the eggs.
Next beat in these which are the iconic red velvet ingredients.
... including the addition of baking soda which required to react with the acidic vinegar to yield a nice velvety texture.
Then, I did this to assemble the cookies.
Flatten the cookie dough slightly...
And top them with white chocolate chips.
I know that my son will love love love these cookies and so I baked a special super sized cookie for him...
Look, Sweetie! Mum had baked a psycho red velvet cookie for you!!! LOL!
And we were all happy nom nom noming these...
Sweet. A little salty. Creamy. Milky. Soft. Slightly crispy (only at the rim when they are freshly baked) with gooey filling... So yummy!!! We reckon that these cookies are very similar to the Tim Hortons red velvet cookies with cream cheese filling that we had in Vancouver about one year ago. On the next day, the cookies become softer as the crispy rim disappear... Still yummy!My son said that these cookies are PERFECT but I reckon the cream cheese filling is a little too sweeter for me. Yes that you can bake these cookies with a reduced amount of icing sugar added but you will need a longer time to chill the filling until it is firm enough for rolling.
Me lucky? How about you?
For the fact that I have baking a lot with the new and improved Nestlé Bakers' Choice products #NestleBakersChoice at here, here and here for the Bake it Yours #BakeitYours challenge, Nestlé Australia will be giving one chocolate hamper worth AUD$100 for my readers and followers to win.
To be continued with more of my chocolate creations...
YES that you can be the lucky winner! ... but due to the bulky weight of this hamper, I'm sorry that this giveaway is open to Australian residents only, meaning that anyone who is living in Australia can enter to win this hamper. Submission ends on 8 Aug 2016. To win, please enter your details:
Nestle Bakers' Choice $100 Hamper Giveaway
I hope that you will like the new and improved Nestlé Bakers' Choice products too and enjoy baking these lovely cookies.
Here's the recipe that is mostly adapted from Bakerita
Makes about 28 medium cookiesFor the cream cheese filling
120g cream cheese, soften at room temperature1/2 cup (100g) icing sugar*
1 tsp vanilla extract or 1/2 tsp vanilla paste
*can reduce to even 50g if you wish but you will need a longer time to chill this mixture and the filling will be sloppy and also slightly difficult to handle.
For the cookie dough:150g (10 tbsp) unsalted butter, softened at room temperature
3/4 cups (150g) caster sugar1/4 cup (45g) brown sugar
1 tsp vanilla extract or 1/2 tsp vanilla paste
1 egg at room temperature, lightly beaten
1/2 tsp white vinegar
1/2 tbsp red food coloring or adequate red colouring gel
1 5/8 cups (240g) all-purpose / plain flour
2 tbsp (10g) cocoa powder and I prefer to use the Dutch processed one.
3/4 tsp baking soda
1/2 tsp salt
1/4 cup white chocolate chips, to top
Preheat oven at 180°C / 350°F. Line baking trays with baking papers.For the cream cheese filling:In another bowl, mix cream cheese, icing sugar and vanilla until well combined and smooth. Place mixture in the fridge and chill for about 20 mins until it is firm enough for rolling.
For the cookie dough:Beat butter, both sugars and vanilla until light and fluffy. While beating the mixture, add egg gradually, bit by bit and making sure the egg is well incorporated into the mixture before adding more into the mixture. Then beat in vinegar and food coloring. Not to worry if the dough looks pink and not entirely red at this stage as it will become red after the cocoa powder is added.
Combine flour, cocoa powder, baking soda and salt in another bowl. Sift the flour mixture into the butter mixture and use a spatula to mix until all the ingredients are just combined
To assemble:Divide and shape dough into walnut sized balls. Flatten each cookie dough ball slightly and place about 1 tsp cream cheese filling in the middle of the dough. Wrap and seal filling and dough dough into a ball. Repeat this wrapping step with the rest of the dough and fillings. Arrange the wrapped dough on the prepared baking trays with enough room in between for the cookies to spread. Flatten the cookie dough slightly and top the cookies with white chocolate chipsBake for 12 mins or the edges of the cookies are golden brown and firm to touch. Allow the cookies to cool slightly for about 10-15 mins on the baking tray and transfer them to a wire rack to cool completely.
Happy Baking
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