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Red Velvet Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 4 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 32 minutes
  • Yield: 10 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This recipe creates the ultimate red velvet chocolate chip cookies with a rich, fudgy texture and a beautiful red color. The combination of browned butter, cocoa powder, and a mix of white, milk, and dark chocolate chunks delivers a decadent flavor experience. These cookies are perfect for serving fresh and warm, and chilling the dough enhances their texture and taste.

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 (can reduce to ½ tsp if preferred)
  • ½ tsp baking powder
  • ¼ tsp baking soda

Add-ins

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

Instructions

  1. Brown the Butter: Place the butter in a non-stick pan and melt it on medium-low heat, stirring continuously until the butter starts to brown and develops a caramel-like nutty aroma.
  2. Add Sugars: Reduce heat to the lowest setting, add brown and white sugars, and whisk gently for 1 minute without melting or caramelizing the sugars, then remove from heat.
  3. Cool the Mixture: Let the butter and sugar mixture cool for 5 minutes until warm but not hot.
  4. Mix Wet Ingredients: Add egg, egg yolk, vanilla bean paste, vinegar, and red food color to the butter mixture and whisk for about 2 minutes until smooth and creamy.
  5. Combine Dry Ingredients: Sift flour, cocoa powder, salt, baking powder, and baking soda into a separate bowl and stir to combine.
  6. Incorporate Dry into Wet: Make sure the wet mixture is not hot; then gently fold the dry ingredients into the wet ingredients with a rubber spatula until just combined without overmixing.
  7. Add Chocolate Chunks: Fold in the chopped chocolate pieces until evenly distributed.
  8. Shape the Dough: Use a 2 tablespoon cookie scoop to portion out 10 dough balls. If dough is too soft, refrigerate for 10 minutes before scooping. Handle the dough gently without compressing.
  9. Chill the Dough: Place the dough balls on a plate or baking sheet, optionally top with extra chocolate chunks, and refrigerate for at least 2 hours, ideally overnight.
  10. Preheat and Prepare Baking Sheet: Preheat oven to 375°F (190°C) on conventional/non-fan setting and line a light-colored cookie sheet with parchment paper.
  11. Bake the Cookies: Arrange dough balls on the baking sheet with at least 3 inches apart and bake for 12 minutes. Adjust baking time for desired softness.
  12. Cool and Serve: Optionally sprinkle with flakey sea salt, then let cookies cool on the sheet at room temperature for 10-15 minutes before serving warm.

Notes

  • For the best texture, consume the cookies freshly baked and still warm.
  • If not eating fresh, microwave the cookies for 10-15 seconds to soften.
  • Cookie dough balls can be frozen in an airtight container and baked directly from frozen; increase baking time by 2-3 minutes accordingly.
  • Do not overmix the dough once dry ingredients are added to keep cookies tender.
  • If dough is too runny to scoop, refrigerate briefly to firm up before shaping.

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