Red Velvet Chocolate Chip Cookies
These red velvet chocolate chip cookies capture everything you love about red velvet cake; vanilla, butter and cocoa flavors except in a soft and chewy cookie. Each studded with white chocolate chips throughout!
Servings: 22 cookies
Calories: 205kcal
Ingredients
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter 1.5 sticks, softened to room temperature
- 1 cup light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- large egg yolk
- 3 teaspoons vanilla extract
- 1 teaspoon milk
- 1 ½ teaspoons gel red food coloring
- 1 cup white 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, 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 while the oven preheats. Preheat the oven to 350°F. Line two 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.
Nutrition
Calories: 205kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 138mg | Potassium: 101mg | Fiber: 1g | Sugar: 16g | Vitamin A: 223IU | Calcium: 22mg | Iron: 1mg
