The Ultimate Red Velvet Chocolate Chip Cookies Recipe
Thick, crispy and chewy red velvet cookies with milk, dark and white chocolate chunks
Yield:10 cookies
- Prep Time:
- 20 mins
- Cook Time:
- 12 mins
- Total Time:
- 30 mins
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!
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