Today I made red velvet chocolate chip cookies for Valentine’s Day. I’ve actually never made a red velvet recipe before, so these were very fun to make! This cookie dough needs to chill for at least 1 hour, so plan accordingly.
1/2 cup (115g) unsalted butter, softened to room temperature.
3/4 cup (150g) light brown sugar (or dark brown)
1/4 cup (50g) granulated sugar
1 egg, at room temperature
1 tablespoon (15ml) milk
2 teaspoons vanilla extract
1.5 tablespoons red food colouring (liquid or gel)
1 cup (180g) chocolate chips (plus a few extra for after baking)
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
Using a hand or stand mixer, beat the butter on high speed until creamy, about 1 minute. Beat in the sugars until combined. Add the egg, milk, and vanilla extract, and mix well. Pour in the dry ingredients, and mix on low speed until a soft dough forms. The dough will be very sticky, but it's fine.
Cover the dough tightly with foil, or plastic wrap, and refrigerate for at least 1 hour (and up to 4-5 days-- make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.). Chilling is mandatory.
Preheat the oven to 350F/176C, and line a baking tray with silicone mat or parchment paper. The dough will still be quite sticky after 1 hour, so just damp your hands to prevent sticking. Roll the dough into 1.5 tablespoon balls and place on the prepared baking tray. Bake for 10 - 11 minutes.
After, slightly press down on the warm cookies to create crinkles, then place a few extra chocolate chips on top. Allow to cool for 5 minutes before transferring them to a wire rack.
Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months - thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).