Chewy Red Velvet Chocolate Chip Cookies
These red velvet chocolate chip cookies use the same soft and chewy base as my popular frosted red velvet cookies, made from scratch with no cake mix and no chill time.
Servings: 22 cookies
Ingredients
- 2 cups (240g) all-purpose flour be sure to measure properly
- ¼ cup (24g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1 Tablespoon (15mL) red food coloring1
- 1 cup (170g) semi-sweet or white chocolate chips or a combination-- I like half and half
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- Preheat the oven to 350ºF (177ªC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.2 cups (240g) all-purpose flour, ¼ cup (24g) unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl with a handheld electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, approximately 2-3 minutes. Add the egg, beat again, and scrape down the sides of the bowl as necessary.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg
- Add the vanilla and red food coloring and beat on medium speed until combined. Using a spatula, scrape down the sides and all along the bottom of your bowl to ensure coloring is distributed evenly. Beat again on medium speed until everything is incorporated.2 teaspoons vanilla extract, 1 Tablespoon (15mL) red food coloring1
- Decrease the mixer speed to low and slowly add the flour mixture. Mix on low until the flour is mostly incorporated. It may be crumbly-- this is ok.
- Stop the mixer and add the chocolate chips. Blend on low until the chocolate chips are evenly dispersed. The dough will be very thick2, so you can use a spatula to mix the dough by hand if desired.1 cup (170g) semi-sweet or white chocolate chips
- Using a medium size cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of cookie dough onto the prepared baking sheet. Use your hands to roll the mounds of dough into smooth balls, then press down gently to flatten slightly. Bake the cookies for 9-10 minutes, just until puffed and the edges are set. Allow to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Store leftovers covered tightly at room temperature up to 5 days. Cookies freeze well, up to 3 months. Thaw at room temperature.
Video
Notes
- Food coloring: I prefer gel food coloring, and my favorite brand is AmeriColor. You can use traditional liquid food coloring. The amount is the same. See note 2 for further explanation.
- Dough consistency: this dough is supposed to be thick! That said, you may opt for liquid food coloring for a more manageable dough. If you use the gel coloring and find the dough to be far too difficult to work with, I recommend using a touch of liquid (like milk or even water), no more than 1 Tablespoon, to loosen it a bit.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cookie | Calories: 160kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 107mg | Potassium: 55mg | Fiber: 1g | Sugar: 14g | Vitamin A: 140IU | Calcium: 11mg | Iron: 1mg
