This started out as a red velvet cookie. Not wanting to buy a bunch of red food dye and trying to pass this off as healthy, I used beet juice! You can buy this at the store or, if like me you want to have beets with dinner, simmer peeled and quartered beets for approximately 40 minutes, reserving the dyed water. Unfortunately, it didn’t quite make the red velvet that I was looking for, but I was still left with a tasty, chocolate cookie that I could say had vegetables in it!
I also liked this recipe because it gave me yet another reason to love the cast iron pan that Merideth got me for Christmas! Previously using it for “steak Sundays”, I loved the pan’s versatility and the giant cookie it let me create. Next time, I think I’ll find an excuse to celebrate (Happy Tuesday?) and frost it.
- 1 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 egg
- 2 cups flour
- 2 tbs unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips
- 1/4 cup beet juice
- Preheat over to 350F.
- Blend butter and sugars with mixer until well combined and fluffy. Add the eggs and vanilla until well combined and set aside.
- Combine flour, cocoa, salt, and baking soda. Slowly stir into wet ingredients.
- Add chocolate chips and beet juice.
- Pour into cast iron skiller (flouring is not necessary) and smooth batter.
- Bake for 40 minutes, or until toothpick or fork comes out clean when poked in the middle of the cookie.