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Red Velvet Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Claire
  • Prep Time: 20 minutes
  • Chilling Time: 2 hours
  • Cook Time: 12 minutes
  • Total Time: 2 hours 32 minutes
  • Yield: 10 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Ultimate Red Velvet Chocolate Chip Cookies combine the luscious flavor of red velvet with rich, melty chocolate chunks for a delightful treat. Browned butter and a mix of chocolate types enhance the depth and texture, resulting in soft, chewy cookies with just a hint of cocoa and vibrant red color. Perfect for any chocolate lover seeking a festive, gourmet twist on the classic cookie.

Ingredients

Scale

Wet Ingredients

  • 10 tbsp unsalted butter (140g)
  • ½ cup light or dark brown sugar, packed (100g)
  • ⅓ cup white sugar (65g)
  • 1 large egg
  • 1 egg yolk
  • 1 tbsp vanilla bean paste
  • ½ tsp vinegar
  • ½ tbsp gel red food color

Dry Ingredients

  • 1 ¼ cup all purpose flour (160g)
  • 2 tbsp Dutch processed cocoa powder (12g)
  • ¾ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda

Mix-ins and Toppings

  • 8 oz chopped chocolate (225g) – mix of white, milk and dark chocolate (3 oz white, 2.5 oz dark, 2.5 oz milk)
  • Optional: flakey sea salt to sprinkle on top

Instructions

  1. Brown the Butter: Place the unsalted butter in a non-stick pan and melt it over medium-low heat. Stir continuously for a few minutes until the butter begins to brown and emits a caramel-like nutty aroma.
  2. Add Sugars: Reduce heat to the lowest setting, then add the brown and white sugars. Whisk gently on low heat for 1 minute to help dissolve the sugars and deepen the flavor without caramelizing the sugars. The mixture may appear grainy.
  3. Cool the Mixture: Remove the pan from heat and allow the butter-sugar mixture to cool for 5 minutes until warm but not hot.
  4. Combine Wet Ingredients: Add the egg, egg yolk, vanilla bean paste, vinegar, and red food coloring to the cooled mixture. Whisk vigorously for about 2 minutes until the mixture is smooth and creamy.
  5. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, Dutch processed cocoa powder, salt, baking powder, and baking soda. Mix to combine evenly.
  6. Combine Wet and Dry: Ensure the wet ingredients are not hot, then gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Avoid overmixing to keep the cookies tender.
  7. Fold in Chocolate: Fold the chopped chocolate chunks into the dough carefully until evenly distributed.
  8. Scoop the Dough: Using a 2-tablespoon cookie scoop, portion the dough into 10 balls. If the dough is too soft to scoop, refrigerate for 10 minutes before portioning. Handle gently without compressing the dough.
  9. Chill the Dough: Place the cookie balls onto a plate or baking sheet, optionally topping each with a few extra chocolate chunks. Refrigerate for at least 2 hours or, for best flavor and texture, overnight.
  10. Preheat the Oven and Prepare Sheet: Preheat your oven to 375 degrees Fahrenheit, using a conventional setting without fan. Line a large, light-colored cookie sheet with parchment paper.
  11. Bake the Cookies: Place the chilled dough balls onto the prepared baking sheet, spacing them at least 3 inches apart. Bake for 12 minutes for soft, gooey centers, or adjust baking time to preference. It's recommended to bake one test cookie first to determine timing.
  12. Cool and Finish: Remove cookies from oven and sprinkle with flakey sea salt if desired. Let them cool on the baking sheet at room temperature for 10-15 minutes before serving.
  13. Serve: Enjoy the cookies warm for the best texture and flavor.

Notes

  • These cookies are best enjoyed freshly baked for optimal texture but can be microwaved for 10-15 seconds if not fresh.
  • You can freeze the raw cookie dough balls in an airtight container and bake directly from frozen when ready. Increase baking time by 2-3 minutes depending on desired doneness.
  • Adjust salt to your preference, reducing it if you want a less salty cookie.
  • Use a mix of white, milk, and dark chocolate chunks according to your taste preferences.
  • Refrigerating the dough overnight enhances flavor and ensures better chewiness.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 280 kcal
  • Sugar: 18 g
  • Sodium: 180 mg
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 55 mg

Find it online: https://butterybowl.com/red-velvet-chocolate-chip-cookies-recipe/