Red Velvet Chocolate Chip Cookies
These red velvet chocolate chip cookies are a colorful spin on the classic chocolate chip cookies. Enjoy the soft-baked centers, chewy edges with hints of buttery, cocoa and vanilla flavors. While the cookies are still warm, gently press a few chocolate chips to the tops for a finished Valentine’s Day or Christmas cookie!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 22 cookies
- Category: Cookies
- Method: Bake
Ingredients
Units
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 1 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg + 1 large egg yolk, room temperature
- 1 teaspoon milk
- 1.5 teaspoons gel red food coloring
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
- Using a handheld mixer or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and bottom of the bowl, if needed. Beat in the brown sugar and granulated sugar until fully combined, about 1 minute. Beat in the eggs, milk, and vanilla extra, scraping down the sides and bottom making sure the mixture is combined. Add the food color and beat until combined.
- With the mixer on the lowest setting, slowly add the dry ingredients into the wet ingredients until a soft dough is formed. If desired, add more food coloring if you prefer a brighter red. Beat in the chocolate chips. The dough will be slightly sticky.
- Cover and chill the dough in the refrigerator for at least 30 minutes or up to 3 days. If chilling longer than a few hours, allow the dough to sit at room temperature for 15-30 minutes before rolling.
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat. Set aside.
- Using a cookie scoop, scoop 1.5 Tablespoons of dough and roll into a ball, as pictured. Place 9-11 balls onto each baking sheet. Bake each for 10 minutes until the edges are set. The cookie will look soft, that's ok. If desired, press a few chocolate chips into the tops of the warm cookies.
- Allow the cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Notes
- Make Ahead & Freezing Instructions: These cookies stay fresh covered tightly at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow the cookie dough to sit on the counter 30 minutes before baking if the it's not in balls. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw!
- Red Food Coloring: I tested these cookies using beet powder instead of red food coloring using about 2 teaspoons – the color is not as vibrant but a natural alternative. Dissolve in 1 teaspoon water before mixing. Traditional food coloring can be used but you will need a bit more, about 1.5 Tablespoons. I recommend using gel food coloring for the best and most vibrant results.
