Red Velvet Cookies
Red velvet cookies are filled with sweet chocolate flavor and are bright red in color. Perfect for Christmas and Valentine's Day!
Equipment
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder unsweetened
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- ½ cup unsalted butter 1 stick, melted
- 1 egg
- 2 tablespoons whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- ¾ teaspoon red gel food coloring
- 1 ¼ cups semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper.
- Whisk the flour, cocoa powder, baking soda, and salt. Set it aside.
- In a large mixing bowl, combine the brown sugar and granulated sugar. Whisk in the melted butter until combined.
- Add the egg, milk, vanilla extract, vinegar, and red food coloring. Mix well to combine.
- Next, stir the dry ingredients into the wet ingredients until just combined.
- Fold in 1 cup of the chocolate chips. Using a 2-tablespoon cookie scoop, spoon medium-sized mounds of dough onto the prepared baking sheet.
- Just before baking, top with the remaining chocolate chips by slightly poking them into the batter.
- Bake for 10 minutes (or until the cookies puff up and the dough is soft but not squishy when touched).
- Transfer the cookies to a wire cooling rack and allow to cool down for 5 minutes before enjoying.
Notes
- Use gel food coloring for the most vibrant color.
- Top the cookies with half the chocolate chips instead of mixing them all into the dough so the melted chips will peek through the tops of the cookies.
- Let the cookies cool for at least 5 minutes for the best texture.
- Store leftover cookies in an airtight container on the counter for 3 days or in the refrigerator for up to a week.
- To freeze, store them in a freezer-safe container for up to 3 months.
- The cookie batter can also be frozen.
- For a more rounded shape, chill the dough in the refrigerator for 1-2 hours before baking. Cold dough won’t spread as fast, so the cookies end up taller.
Nutrition
Calories: 227kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 24mgSodium: 135mgPotassium: 122mgFiber: 2gSugar: 19gVitamin A: 180IUCalcium: 24mgIron: 2mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!