Red Velvet Lava Cookies (No egg ,only 60 second😋😋🍪🍪)

here is a recipe for Red Velvet Cookies without eggs, using chocolate.
Eggless Red Velvet Cookies with Chocolate
These soft, chewy, and vibrantly colored red velvet cookies are surprisingly easy to make without eggs. The condensed milk adds a wonderful richness and helps bind everything together, while the white chocolate chunks provide a delightful sweetness.
Yields: Approximately 18-20 cookies
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 10-12 minutes
Ingredients:
2 cups (240g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder (natural, not Dutch-processed, for better red color)
1 tsp baking soda
1/2 tsp salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light brown sugar
1/2 can (approximately 200g) sweetened condensed milk
1 tbsp vanilla extract
1 Oreo biscuits
1-2 tbsp red food coloring (gel food coloring works best for a vibrant color)
1 cup (170g) white chocolate chips or chopped white chocolate
Instructions:
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter & Sugars: In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
Add Wet Ingredients: Pour in the sweetened condensed milk and vanilla extract. Beat until well combined.
Add Color & Acidity: Stir in the white vinegar or lemon juice. This reacts with the baking soda and helps activate the red color. Now, add the red food coloring, starting with 1 tablespoon and adding more until you achieve a deep, vibrant red color. Mix well.
Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in White Chocolate: Gently fold in the white chocolate chips or chopped white chocolate.
Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
Preheat Oven & Prepare Baking Sheet: While the dough is chilling, preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Scoop & Bake: Scoop out rounded tablespoons of dough and place them about 2 inches apart on the prepared baking sheet.
Bake: Bake for 60 second or until the edges are lightly set and the centers still look slightly soft. They will firm up as they cool. Do not overbake.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Cookies:
Gel Food Coloring is Key: For the best red color, use a high-quality gel food coloring. Liquid food coloring might not give as vibrant a hue and can thin the dough.
Don't Skip Chilling: Chilling the dough is crucial for the texture and to prevent the cookies from spreading too much.
Storage: Store these cookies in an airtight container at room temperature for up to 3-4 days.
Enjoy your delicious homemade eggless red velvet cookies!
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