I can’t even believe I did not like red velvet anything the first time I saw red velvet cupcakes in our local coffee shop few years ago. I looked at them, sitting on the counter, making their debut in that coffee shop and I did not even bother giving them a second look. Little did I know that I’ll be going crazy over these delicious chewy cookies, years later.
After making these red velvet cupcakes, I wanted to give these red velvet chocolate chip cookies a try for the first time. I also had lot of red food coloring left after making those cupcakes. Plus festival season is coming. So, these cookies are perfect dessert to take for holiday parties.
These cookies are basically chocolate chip cookies, with addition of cocoa powder and red food coloring. Cocoa powder gives these cookies a nice velvety color, and milk adds to the moisture.
Make sure to whip up multiple batches this festival season. These can be saved in air tight container for up to 6 – 7 days, although be assured, you won’t have any left within few days after you serve these!
Red Velvet Chocolate Chip Cookies
- Yield: 36 cookies
- Prep: 2 hrs 20 mins
- Cook: 10 mins
- Ready In: 2 hrs 30 mins
- In a medium bowl, combine butter, brown sugar and granulated sugar. Using hand mixer, beat on low speed until creamy.
- Beat in the egg, milk and vanilla extract. Add the food coloring and beat again until combined. Set aside.
- In large bowl, combine flour, baking soda, cocoa powder and salt.
- Pour these dry ingredients into wet ingredients. Using hand mixer on low speed, beat until the soft, smooth dough forms.
- Beat in half of chocolate chips in the dough. Dough will feel sticky to the touch.
- Cover the dough with air tight plastic wrap. Chill in the refrigerator for at least an hour, if possible two. You can even leave for 2 - 3 days.
- Take out the dough when it's hardened enough. If not, chill it for some more time.
- Pre heat oven to 350F degrees. Line two baking sheets with parchment paper.
- Scoop put 1 tablespoon sized dough and form a ball. Place on the parchment paper. Bake each batch for 10 - 11 minutes. Do not overbake or the cookies will be dry and crunchy.
- Remove from oven. Cookies may have spread out little. Let them cool on the cookie sheet for 5 - 6 minutes. Transfer them to cooling rack for further cooling.
- These cookies can be stored in air tight container for up to 6 - 7 days. Although, we do not have any left by 3rd or 4th day.
- These taste great with cold milk.