Red Velvet, Chocolate & Cashew Cookies

First, prepare the base for all the cookies. Beat 200 g of softened butter with 200 g of brown sugar and 100 g of white sugar for 3–5 minutes until completely combined. Add 2 eggs and beat the mixture until it thickens. Sift together 300 g of flour, ½ tsp of baking powder, 20 g of cornstarch and ½ tsp of salt, then mix thoroughly.

Divide the dough into three equal parts, each about 310 g. Cover the dough with plastic wrap while you prepare the fillings: cut the chocolate into pieces and chop the cashews.

Add ½ tsp of red food coloring to the first part of the dough and mix thoroughly. Then sift in 40 g of flour and 10 g of cocoa powder and mix until completely combined. Add 70 g of dried cranberries and 70 g of white chocolate, mix.

Sift 10 g of flour and 30 g of cocoa powder into the second part of the dough and mix until completely combined. Add 70 g of white chocolate and 70 g of milk chocolate, mix.

Sift 50 g of flour into the third part of the dough and mix until completely combined. Add 70 g of cashews and 70 g of dark chocolate, mix.

Form five balls from each of the three types of dough (15 balls in total, each about 95–100 g). Place the cookies on the baking sheet and press them gently with your palm to ensure even baking.

Bake in a preheated oven at 200°C (400°F) for 12–13 minutes.

Cool the cookies completely. For decoration, put 15 g each of milk, white and dark chocolate in pastry bags. Place the bags in a glass of hot water; the chocolate will melt quickly. Cut off a small tip from each pastry bag and pour the melted chocolate over the cookies. Let the chocolate harden.

Now enjoy your delicious American Cookies! And there you have it — three types of amazing American cookies, baked to perfection!

Whether you're a fan of rich chocolate, the tangy sweetness of cranberries or the nutty crunch of cashews, these cookies have something for everyone. 🍪✨