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a stack of halved red velvet chocolate chip cookies with chewy gooey interiors with lots of chocolate

The Ultimate Red Velvet Chocolate Chip Cookies Recipe


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5 from 4 reviews

  • Author: Zoha
  • Total Time: 30 min + chilling
  • Yield: 10 cookies

Description

Thick, crispy and chewy red velvet cookies with milk, dark and white chocolate chunks


Ingredients

  • 10 tbsp unsalted butter (140g)
  • ½ cup light or dark brown sugar, packed (100g)
  • 1/3 cup white sugar (65g)
  • 1 large egg
  • 1 egg yolk
  • 1 tbsp vanilla bean paste
  • 1/2 tsp vinegar
  • 1/2 tbsp gel red food color
  • 1 1/4 cup all purpose flour  (160g)
  • 2 tbsp Dutch processed cocoa powder (12g)
  • ¾ tsp salt (you can reduce to ½ tsp if you don't like your cookies to be too salty)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 8 oz or 225g chopped chocolate - mix of white, milk and dark to your preference (I do 3 oz white, 2.5 oz dark, and 2.5 oz milk)
  • Optional: flakey sea salt to sprinkle on top

Instructions

  • Place the butter in a non-stick pan and melt it on medium-low heat. Keep stirring for a few minutes until the butter starts to look brown and develops a caramel-y nutty aroma
  • Turn the heat all the way to the lowest setting, and add the brown and white sugars. Whisk on the lowest flame for just 1 minute, then remove from the heat. The heat facilitates the dissolving of the sugars and starts breaking them down for a deeper flavor. You are not trying to caramelize or melt the sugars. The mixture may look somewhat grainy, don't worry
  • Remove from heat and cool the mixture for 5 minutes. It should be warm, but not hot anymore
  • Add the egg, egg yolk, vanilla, vinegar and red food color. Quickly whisk for ~2 minutes until the mixture becomes very smooth and creamy
  • Sift the flour, cocoa powder, salt, baking powder and baking soda into a separate bowl and mix together
  • Make sure the wet ingredients aren't hot (they shouldn't be). Add the dry ingredients to the wet and fold gently with a rubber spatula until just combined. Do not overmix!
  • Lastly, fold in the chopped chocolate until just combined
  • Use a 2 tbsp cookie scoop to divide the dough into 10 balls (if the dough feels a bit too runny to scoop, refrigerate for 10 min first). Don't apply pressure onto the balls, just gently pull them together
  • Place the cookie balls onto a plate or baking sheet, and add a few chocolate chunks on top (you can add more chocolate or reserve some of the chopped chocolate from earlier)
  • Refrigerate for at least 2 hours, but ideally overnight for best results
  • Pre-heat oven to 375F (conventional / no fan) and prepare a large, light colored cookie sheet with parchment paper
  • Transfer the balls to the sheet, keeping at least 3" between them
  • Bake for 10-12 minutes depending on how soft and gooey you want the cookies to be. I always recommend baking 1 test cookie first!
  • Sprinkle the cookies with some flakey sea salt (optional) and let them cool down at room temperature for 10-15 minutes
  • Serve and enjoy while still warm!

 

Video Tutorial:

 

Notes

  • These cookies are best eaten freshly baked for the ultimate texture, but you can also microwave them for 10-15 seconds before eating if not fresh
  • You can freeze the cookie dough balls in an airtight container, and bake directly from frozen when needed! Just increase the baking time by ~2-3 minutes depending on how well done you want them
  • Prep Time: 20 min
  • Cook Time: 12 min
  • Category: Dessert
  • Cuisine: American