Description
These Ultimate Red Velvet Chocolate Chip Cookies combine the rich flavors of red velvet and chocolate chips into soft, gooey cookies with a caramelized butter base. Perfectly balanced between sweet and slightly salty, they're ideal for fresh enjoyment or make-ahead treats with refrigerated dough.
Ingredients
Scale
Butter and Sugars
- 10 tbsp unsalted butter (140g)
- ½ cup light or dark brown sugar, packed (100g)
- ⅓ cup white sugar (65g)
Wet Ingredients
- 1 large egg
- 1 egg yolk
- 1 tbsp vanilla bean paste
- ½ tsp vinegar
- ½ tbsp gel red food color
Dry Ingredients
- 1 ¼ cup all purpose flour (160g)
- 2 tbsp Dutch processed cocoa powder (12g)
- ¾ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
Chocolate and Toppings
- 8 oz or 225g chopped chocolate - mix of white, milk and dark (3 oz white, 2.5 oz dark, 2.5 oz milk)
- Optional: flakey sea salt to sprinkle on top
Instructions
- Brown the Butter and Add Sugars: Place the butter in a non-stick pan over medium-low heat. Stir continuously for a few minutes until the butter becomes brown and develops a nutty, caramel aroma. Reduce heat to the lowest setting, then whisk in the brown and white sugars for 1 minute, ensuring sugars dissolve without melting or caramelizing. Remove from heat.
- Cool the Mixture: Let the butter-sugar mixture cool for 5 minutes until warm but not hot.
- Combine Wet Ingredients: Add the egg, egg yolk, vanilla bean paste, vinegar, and red food color to the cooled mixture. Whisk rapidly for about 2 minutes until the batter is smooth and creamy.
- Prepare Dry Ingredients: Sift together the flour, Dutch processed cocoa powder, salt, baking powder, and baking soda in a separate bowl. Mix well.
- Mix Wet and Dry Ingredients: Ensure the wet mixture is not hot, then gently fold the dry ingredients into the wet using a rubber spatula until just combined. Avoid overmixing to maintain cookie texture.
- Fold in Chocolate: Carefully fold the chopped chocolate into the dough until evenly distributed.
- Form Dough Balls: Use a 2-tablespoon cookie scoop to portion out 10 dough balls. If dough is too soft to scoop, refrigerate for 10 minutes. Gently pull dough together without applying pressure.
- Chill Dough: Place dough balls on a plate or baking sheet and optionally add extra chocolate on top. Refrigerate for at least 2 hours, preferably overnight for best flavor and texture.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (conventional, no fan). Line a large, light-colored cookie sheet with parchment paper.
- Arrange Cookies: Transfer dough balls onto the prepared sheet, spacing at least 3 inches apart to allow spreading.
- Bake Cookies: Bake for 12 minutes for soft, gooey centers, or slightly longer based on preference. Optionally bake one test cookie first to gauge timing.
- Finish and Cool: Remove cookies from oven and optionally sprinkle with flakey sea salt. Let cool at room temperature for 10-15 minutes before serving.
- Serve: Enjoy cookies warm for best texture and flavor.
Notes
- Eat cookies freshly baked for perfect soft and gooey texture; reheat in microwave for 10-15 seconds if not fresh.
- Cookie dough balls can be frozen in airtight containers; bake directly from frozen by adding 2-3 extra minutes to baking time.
- Do not overmix dough to avoid tough cookies.
- If dough is too soft to handle, brief refrigeration helps firm it up for easier scooping.
- Using a mix of white, milk, and dark chocolate adds complexity in flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
