Red Velvet
Chocolate Chip Cookies
yield: 18 COOKIES prep time: 1 HOUR, 10 MINUTES (INCLUDES
CHILLING) total time: 1 HOUR, 20 MINUTES
Soft-baked red velvet chocolate chip cookie recipe made from
scratch. Plus, a bonus recipe for red velvet cake mix crinkle cookies below!
This cookie dough must chill for at least 1 hour.
Ingredients:
- 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (spoon & leveled)
- 1/4 cup (21g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature.
- 3/4 cup (150g) packed light brown sugar (or dark brown)
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature1
- 1 Tablespoon milk (I use buttermilk)
- 2 teaspoons vanilla extract
- 1 Tablespoon red food coloring (liquid, gel, or 2 tsp beet powder alternative)*
- 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)
Directions:
1.
Whisk the flour, cocoa powder, baking soda, and
salt together in a large bowl. Set aside.
2.
Using a handheld or stand mixer with a paddle
attachment, beat the butter on high speed until creamy, about 1 minute. Scrape
down the sides and the bottom of the bowl as needed. Beat in the brown sugar
and granulated sugar until combined and creamy, about 1 minute. Beat in the
egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl
as needed. Once mixed, add the food coloring and beat until combined. Turn the
mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer
on low and slowly beat until a very soft dough is formed. Beat in more food
coloring if you'd like the dough to be brighter red. On low speed, beat in the
chocolate chips. The dough will be sticky.
3.
Cover the dough tightly with aluminum foil or
plastic wrap and chill for at least 1 hour (and up to 3 days-- see make ahead
tip). Chilling is mandatory.
4.
Preheat oven to 350°F (177°C). Line two large
baking sheets with parchment paper or silicone baking mats. Set aside.
5.
Scoop 1.5 Tablespoons of dough and roll into a
ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch
for 11-12 minutes. The cookies may have only spread slightly, that's ok. Simply
press down on the warm cookies to slightly flatten and form crinkles. Stick a
few chocolate chips into the tops of the warm cookies (as explained in the post
above) - that's optional and only for looks.
6.
Allow the cookies to cool on the cookie sheet
for 5 minutes before transferring to a wire rack to cool completely.
source : sallysbakingaddiction.com
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