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.
Serves:
Ingredients
- 1½cupsall 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
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Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
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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.
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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.
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Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients.
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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.
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At low speed, beat in the chocolate chips. The dough will be sticky.
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Cover and chill the dough in the refrigerator for at least 2 hours (and up to 3 days).
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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.
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Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
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Scoop 1.5 tablespoons of dough and roll into a ball. Place 9 balls onto each baking sheet.
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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.
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If desired for looks, stick a few chocolate chips into the tops of the warm cookies.
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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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