Red Velvet Chocolate Chip Cookies Recipe

Red Velvet Chocolate Chip Cookies Recipe

How To Make Red Velvet Chocolate Chip Cookies

A classic baked goody, these red velvet cookies are baked with cocoa powder and studded with chocolate chips for a treat in every bite.

Preparation: 1 hour 10 minutes
Cooking: 13 minutes
Rest and Cool Time: 20 minutes
Total: 1 hour 43 minutes

Serves:

Ingredients

  • cupsall purpose flour,plus 1 tbsp, spoon & leveled
  • ¼cupunsweetened natural cocoa powder
  • 1tspbaking soda
  • ¼tspsalt
  • ½cupunsalted butter,softened to room temperature
  • ¾cuplight or dark brown sugar,packed
  • ¼cupgranulated sugar
  • 1large egg,at room temperature
  • 1tbspmilk
  • 2tsppure vanilla extract
  • ½tspgel red food coloring or alternative
  • 1cupsemisweet chocolate chips,plus a few extra for after baking

Instructions

  1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

  2. Using a handheld or stand mixer with a paddle attachment, beat the butter at high speed for about 1 minute until creamy. Scrape down the sides and the bottom of the bowl as needed.

  3. Beat in the brown sugar and granulated sugar for about 1 minute until combined and creamy. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed.

  4. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. 

  5. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring for a brighter red dough.

  6. At low speed, beat in the chocolate chips. The dough will be sticky.

  7. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 3 days).

  8. If chilling for longer than a few hours, allow the dough to sit at room temperature for at least 15 minutes before rolling and baking because the dough will be quite hard.

  9. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  10. Scoop 1.5 tablespoons of dough and roll into a ball. Place 9 balls onto each baking sheet.

  11. Bake each batch for 13 minutes. The cookies may have only spread slightly, that’s ok. Simply press down on the warm cookies to slightly flatten, which helps form crinkles.

  12. If desired for looks, stick a few chocolate chips into the tops of the warm cookies.

  13. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

  • Calories: 171.52kcal
  • Fat: 8.56g
  • Saturated Fat: 5.16g
  • Trans Fat: 0.21g
  • Monounsaturated Fat: 2.46g
  • Polyunsaturated Fat: 0.39g
  • Carbohydrates: 23.61g
  • Fiber: 1.29g
  • Sugar: 14.04g
  • Protein: 2.15g
  • Cholesterol: 23.97mg
  • Sodium: 94.92mg
  • Calcium: 15.29mg
  • Potassium: 79.66mg
  • Iron: 1.04mg
  • Vitamin A: 47.96µg
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