Amazing Homemade Red Velvet Chocolate Chip Cookies
Amazing Homemade Red Velvet Chocolate Chip Cookies
Introduction
Welcome to your new favorite cookie recipe! These Amazing Homemade Red Velvet Chocolate Chip Cookies are simply irresistible. Picture this: a perfect soft and chewy texture, deep red hue, and rich chocolate chips in every single bite. It's a truly decadent experience that brings the beloved red velvet flavor into a classic cookie format, sure to impress everyone who tries them. Get ready to bake some magic!
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 tablespoons red gel food coloring (adjust for desired depth of color)
- 1 ½ cups white chocolate chips (or a mix of white and semi-sweet)
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red gel food coloring until fully combined and the mixture is a vibrant red.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in Chocolate Chips: Gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. Chilling helps prevent the cookies from spreading too much.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Notes
- Gel Food Coloring is Best: For that rich, deep red velvet color, use gel food coloring instead of liquid. It's more concentrated and won't thin out your dough.
- Don't Overbake: For soft and chewy cookies, pull them out of the oven when the edges are set but the centers still look a little underdone. They will continue to set as they cool.
- Chill Your Dough: While optional, chilling the dough for at least 30 minutes significantly improves the texture and helps prevent the cookies from spreading too much.
- Proper Flour Measurement: Always spoon your flour into the measuring cup and then level it off with a straight edge (like a knife). Scooping directly with the cup can compact the flour, leading to dry cookies.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness.
Nutrition Facts (per serving)
- Calories: 180
- Protein: 2g
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 15g
- Sodium: 80mg
Frequently Asked Questions
- Q: Can I use different types of chocolate chips? A: Absolutely! While white chocolate chips are classic for red velvet, semi-sweet, milk chocolate, or even dark chocolate chips would be delicious.
- Q: My cookies spread too much. What went wrong? A: This can happen if your butter was too soft, you didn't chill the dough long enough, or your oven temperature was too low. Ensure your butter is softened but not melted, and always chill the dough.
- Q: Can I freeze the cookie dough? A: Yes! Scoop the dough onto a parchment-lined baking sheet and freeze until firm. Then, transfer the frozen dough balls to an airtight freezer-safe bag or container for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- Q: Can I make these without food coloring? A: Yes, you can omit the food coloring for a chocolate chip cookie with a subtle chocolate flavor, but they won't have the characteristic red velvet appearance.