RED VELVET CHOCOLATE CHIP COOKIES

 For this recipe, you’ll start by whisking together the dry ingredients: all-purpose flour, cocoa powder, cornstarch, baking soda and salt. Red velvet has just a hint of cocoa to give it a very mild chocolate flavor. I like to use natural cocoa powder (as opposed to Dutch-process cocoa powder) in these cookies. Then the cornstarch makes the cookies extra soft.

Then in a separate bowl – you’ll cream together the butter, brown sugar and white sugar.  Using real butter adds flavor, while the brown sugar adds moisture to the dough to make cookies chewy. You’ll mix in the egg for tenderness, a little vanilla extract and the red food coloring. You can use gel or liquid food coloring – and add 2-3 teaspoons total. I used 3 teaspoons to get the bright color pictured.

Ingredients

1 ½ cup all-purpose flour aka plain flour

2 tablespoons cocoa powder

1 and ½ teaspoons cornstarch

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter softened to room temperature

⅓ cup brown sugar lightly packed

½ cup white sugar

1 large egg

1 teaspoon vanilla

2-3 teaspoons red food coloring liquid or gel

¾ cup white chocolate chips

Instructions

In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt. 

In a separate large bowl beat the butter and sugars together until light & fluffy. 

Beat in the egg, vanilla extract and food coloring.

With the mixer on low, beat in the flour mixture about ½ at a time. 

Turn off the mixer and stir in the chocolate chips. 

Cover the bowl with plastic wrap and refrigerate for 3 hours, or overnight.

When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat.

Using a cookie scoop, form dough into balls of about 1- 1.5 tablespoon in size and place 2 inches apart on the lined cookie sheets. Note: if the dough is too hard to form into balls, let the bowl sit on the counter for 10-20 minutes first.

Bake 1 cookie sheet at a time on the middle rack of the oven for 7-9 minutes, or until the tops look just set.

Remove from the oven and optionally, place a few white chocolate chips on the tops of each cookie. Cool on the cookie tray for 10 minutes, before transferring to a wire rack to continue cooling.

Share this post