Description
Red Velvet Chocolate Chip Cookies. Indulge in rich red velvet cookie dough studded with decadent chocolate chips. Perfect for a crowd-pleasing treat!
Ingredients
Scale
- 2½ cups (310g) all-purpose flour
- 3 tablespoons (15g) unsweetened cocoa powder (natural, not Dutch-processed for better color)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon buttermilk (or 1 teaspoon white vinegar + milk to make 1 tablespoon)
- 2–3 tablespoons red food coloring (liquid) or 1-2 teaspoons gel food coloring
- 1½ cups (265g) semi-sweet chocolate chips, plus extra for topping
- Optional: ½ cup (85g) white chocolate chips for variation
Instructions
- Step 1: Prepare the Dry Ingredients In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Step 2: Cream the Butter and Sugars In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter for about 1 minute until smooth and creamy. Add both the granulated and brown sugars and beat on medium-high speed until the mixture becomes light and fluffy, about 2-3 minutes.
- Step 3: Add Wet Ingredients Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract, buttermilk (or vinegar mixture), and red food coloring.
- Step 4: Combine Dry and Wet Ingredients Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined.
- Step 5: Fold in Chocolate Chips Gently fold in the chocolate chips using a spatula. If you’re adding white chocolate chips as well, fold them in at the same time. Reserve a small handful for topping the cookies later.
- Step 6: Chill the Dough Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Step 7: Bake Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly. Scoop the dough using a cookie scoop or tablespoon (about 1.5 tablespoons per cookie) and roll into balls. Place on the prepared baking sheets, leaving about 2 inches between each cookie. Press a few reserved chocolate chips on top of each dough ball. Bake for 10-12 minutes, until the edges are set but the centers still look slightly underbaked. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 calories
- Sugar: 16g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg