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.
On to the recipe and method…
Red Velvet Chocolate Chip Cookies
- 1 and 1/2 cups + 1 tablespoon plain flour 198g
- 1/4 cup unsweetened cocoa powder 21g
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 115g, softened to room temperature.
- 3/4 cup light brown sugar 150g, or dark brown
- 1/4 cup granulated sugar 50g
- 1 egg at room temperature
- 1 tablespoon milk 15ml
- 2 teaspoons vanilla extract
- 1.5 tablespoons red food colouring liquid or gel
- 1 cup chocolate chips 180g, 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).
NotesRecipe by Sally's Baking Addiction
These cookies have a delicious chocolatey flavour with a hint of vanilla. You’ve got to try these if you are a chocolate cookie lover [emoji face savouring delicious food]