Red Velvet Cake Cookies
These Red Velvet Chocolate Chip Cookies have that classic buttery-sweet, light cocoa flavor of classic red velvet cake, but in cookie form and studded with white chocolate or semisweet chocolate chips! Perfect for Valentine's Day, Christmas, the 4th of July, or just because!
Servings: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup salted butter softened
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 Tablespoon red liquid food coloring or 1 teaspoon red gel food coloring
- 1 cup semisweet chocolate chips milk chocolate chips, or white chocolate chips
Instructions
- Beat butter, granulated sugar, and brown sugar together until creamy and light, about 2-3 minutes. Add the eggs, vanilla, and food coloring, then beat again, scraping down the sides and bottom of the bowl.3/4 cup salted butter, 3/4 cup light brown sugar, 3/4 cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract, 1 Tablespoon red liquid food coloring
- Add the flour, cocoa powder, baking soda, and salt, mixing just until combined. Stir in chocolate chips.2 1/4 cups all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 cup semisweet chocolate chips
- I highly recommend you cover and chill the dough for 1 hour, as it has a tendency to be stickier than other doughs, thanks to the food coloring.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Use a medium cookie scoop to scoop balls of cookie dough onto the parchment lined baking sheets, spacing them a couple inches apart so the cookies have room to spread. Bake for 10-12 minutes until set around the edges and the cookies are just starting to lose their glossy shine in the centers.
- Immediately upon removing the cookies from the oven, press a few extra chocolate chips into the tops of each cookie for effect. Transfer to a wire cooling rack to cool completely.
Notes
- Store the cookies in an airtight container on the counter for 3-5 days or in the freezer for up to 3 months.
- You can freeze individual balls of cookie dough and bake straight from frozen. Just add an extra minute or two to the bake time.
Nutrition
Serving: 1cookie | Calories: 194kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 129mg | Potassium: 84mg | Fiber: 1g | Sugar: 16g | Vitamin A: 201IU | Calcium: 17mg | Iron: 1mg
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