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Red Velvet Chocolate Chip Cookies Recipe

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4.9 from 62 reviews

These Red Velvet Chocolate Chip Cookies offer a delightful twist on classic chocolate chip cookies with a vibrant red color, rich cocoa flavor, and bursts of semi-sweet and white chocolate chips. Soft, chewy, and perfect for any occasion, they’re easy to make and sure to impress.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1½ cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons red food coloring

Chocolate Chips

  • 1 cup semi-sweet chocolate chips
  • ¼ cup white chocolate chips (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent the cookies from sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using a mixer until the mixture is light and fluffy, which usually takes a few minutes.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for added flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the dry components.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing thoroughly after each addition until you have a smooth dough.
  6. Add Food Coloring: Stir in the red food coloring thoroughly, making sure the dough turns an even, vibrant red color all throughout.
  7. Incorporate Chocolate Chips: Fold in the semi-sweet chocolate chips and, if using, the white chocolate chips gently to distribute them without overmixing.
  8. Portion Dough: Drop rounded spoonfuls of the cookie dough onto the prepared baking sheets, spacing them evenly to allow room for spreading.
  9. Bake Cookies: Bake in the preheated oven for approximately 10 minutes, or until the edges are just lightly toasted, indicating the cookies are baked through.
  10. Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring the perfect texture.

Notes

  • You can adjust the amount of red food coloring depending on how vibrant you want the cookies to be.
  • The white chocolate chips are optional but add a lovely contrast and additional sweetness.
  • Make sure not to overbake to keep the cookies soft and chewy.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a deeper chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa powder.

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