Soft and chewy chocolate chip cookies with a chocolaty taste and a beautiful red color. These red velvet chocolate chip cookies are red velvet cupcakes in a cookie form!
It’s cookie week!
These week I’ll be sharing 3 amazing cookie recipes, just in time for the holidays: these red velvet chocolate chips cookies, white chip chocolate cookies, and my new favorite version of snickerdoodles, frosted with not only cinnamon, but also some other yummy spices. I know you’re already busy preparing for Christmas and testing recipes, so I wanted to make sure this is on your list, too, because it should be. You won’t be disappointed by any of them.
These cookies are amazing! They are soft and fudgy, and the chocolate chips are just a bonus. I use dark chocolate chips but I added white chocolate for a couple of cookies, and they were just as good, so use your favorite chocolate.
I wasn’t a fan of red velvet anything until I tried red velvet cheesecake that I’m still thinking about to this day. It was so moist and fluffy and just a bit chocolaty… but back to our cookies!
I took my favorite chocolate cookie recipe that uses cocoa powder, and made it more red velvet-y. Most recipes use a bit less cocoa powder, but I find this amount to be the tastiest. Depending on how dark your cocoa powder is, your cookies might have a dark red color, but you can control it by adding as much food coloring as you like. Use a bit less or more depending on how red you like them. You can even leave the food coloring out and get delicious black velvet cookies instead.
This cookie dough needs some chilling time in the fridge because it’s sticky. Let it chill for an hour or more, until you’re read to bake them. They will spread while baking but their center stay soft and fudgy, just make sure you don’t overbake them.
- 1 1/3 cups (180 g/6.3 oz) all-purpose flour
- 3 tablespoons (20 g/0.7 oz) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick/113 g) unsalted butter, softened to room temperature
- ½ cup (100 g/3.5 oz) brown sugar
- ½ cup (100 g/3.5 oz) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2-3 teaspoons red food coloring gel (or liquid)
- 1 cup dark or white chocolate chips
- In a large bowl sift together the flour, cocoa powder, baking soda and salt. Set aside.
- Using a mixer fitted with the paddle attachment, beat butter and sugars on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Beat in the egg and vanilla extract. Once mixed, add the food coloring (add 2 teaspoons at this point, and add more if needed, after the dry ingredients are mixed). Add the dry ingredients and beat on medium-low speed just until combined. Fold in chocolate chips. The batter will be sticky.
- Chill the dough in the refrigerator for at least 1 hour or overnight. This will help the cookies stay thick and spread less while baking.
- Preheat oven to 350F/180C degrees. Line two large baking sheets with parchment paper. Set aside.
- Take cookies out of the fridge. If the cookie dough is hard to handle, leave it at room temperature for 15 minutes.
- Drop rounded balls of dough, the size of 1.5-2 tablespoons, onto prepared baking sheet, spacing them 3 inches (8 cm) apart. Bake for 9-10 minutes, just until the edges start to set. Leave to cool on the pan for 10 minutes and then carefully transfer to a wire rack to cool completely.
- Store cookies in an airtight container for up to 4 days. Cookies can be frozen for up to 2 months.