I love red velvet and when I came across a recipe for red velvet chocolate chip cookies I knew I had to give it a try! This recipe combines the best of red velvet cake and the classic chocolate chip cookie. It was very easy to throw together and the total time took about 90 minutes. Most of that time was used to chill the dough as it was too sticky to pop in the oven right away. The inside had an almost cake-like consistency–so soft and pillowy! I will definitely be making these again.
- 1 and 1/2 cups + 1 Tbsp all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg, at room temperature
- 1 Tbsp whole milk
- 2 tsp vanilla extract
- 2.5 tsp red food coloring, or more if desired
- 1 cup semi-sweet chocolate chips (plus a few extra for after baking)
- Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
- Beat the butter on high speed until creamy, about 1 minute.
- Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined.
- Beat in the egg, milk, and vanilla extract. Once mixed, add the food coloring and beat until combined.
- Pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed.
- Fold in the chocolate chips.
- Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.
- Preheat oven to 350F degrees. Line two large baking sheets with parchment paper. Set aside.
- Scoop 1.5 Tablespoons of dough and rub with hands until it forms a ball.
- Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes.
- Optional: Stick a few chocolate chips into the tops of the warm cookies.
- Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.