Red Velvet Chocolate Chip Cookies Recipe
Delight in these soft and chewy Red Velvet Chocolate Chip Cookies, combining the classic rich cocoa flavor with a vibrant red hue and melty chocolate chips for a festive and indulgent treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1½ cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring
Dry Ingredients
- 2½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- ¼ cup white chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and allow even baking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, blending well after each addition, then stir in the vanilla extract for enhanced flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa powder.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing thoroughly to form a smooth cookie dough without overmixing to keep cookies soft.
- Add Red Food Coloring: Stir in the red food coloring until the dough is evenly tinted a vibrant red color.
- Fold in Chocolate Chips: Fold in the semi-sweet chocolate chips and optional white chocolate chips gently to distribute them evenly throughout the dough.
- Shape Cookies: Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10 minutes, or until the edges turn lightly toasted and the centers appear set.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For softer cookies, slightly underbake by removing from the oven a minute or two earlier.
- Red food coloring can be adjusted based on desired intensity; gel food coloring works best for vibrant color.
- White chocolate chips are optional but add a nice contrast in flavor and appearance.
- Make sure butter is softened to room temperature for easier creaming with sugar.
- Store baked cookies in an airtight container to maintain freshness for up to a week.
