RED VELVET COOKIES

There are probably tons of people that would disagree with me about Red Velvet desserts, but they are the absolute best. Some may strongly dislike them and some may even not see the point saying it is just chocolate that is dyed with red food coloring. I would disagree, and although technically they are correct in saying that it is chocolate that is dyed, to me, it definitely has a distinct flavor. It one of those desserts that is easy to remember but hard to explain. It has a slightly less cocoa/chocolate taste than a pure chocolate dessert. It typically is described as a mix between vanilla and chocolate with a bit of a tart flavor since more red velvet desserts have either buttermilk or vinegar added to it. Regardless to contrary belief about red velvet desserts, these cookies are so delicious, soft, gooey, chewy and full of flavor with the added white chocolate chips.

Although these are not a dessert that is typically made unless for a special occasion, these are so good, we make them year round. What could possibly be better than a mix between a red velvet cake and chocolate chip cookie? Nothing that is. You simply cannot go wrong with red velvet cookies – simple classic favors with a fun new twist to a favorite dessert, cookies!

TIPS

RED FOOD COLORING – you can add as much as you want or as little; depending on the color you are looking for. I do require more because there is cocoa powder, it is really hard to offset the chocolate brown color of that with a red food coloring. It is a bit different than cupcakes where you can add less for a lighter almost pink color or more for a deeper burgundy color. For these cookies though, it is usually best to stick to the amount provided in the recipe

ROOM TEMPERATURE BUTTER – room temperature/softened butter, as opposed to cold or melted, will help the cookies keep its shape. Melted butter usually creates cookies that spread and become thin and crispy. We want these to be taller which in turn will create a gooey, chewy and thicker cookie. Room temperature butter is sort of an inbetween for really thick cookies and thin and crispy ones. Make sure to take butter out of the fridge ahead of time. Chilling the dough in the fridge before baking will also help set the dough to create a thicker cookie as well as incorporate all those delicious flavors of a red velvet dessert.

RED VELVET COOKIES

Recipe by sugaredkneadsCourse: ALL RECIPES, COOKIES, COOKIES, Desserts, DESSERTS, RECIPE INDEX, Recipes

Servings

12

servings

Prep time

20

minutes

Cooking time

10

minutes

Ingredients

• ½ cup or 1 stick; softened butter, chopped into cubes

• ¾ cup brown sugar

• 1 egg, room temperature

• ¼ cup granulated sugar

• 2 teaspoons vanilla extract

• 1 ½ cups all purpose flour

• ¾ teaspoon red food coloring

• ¼ cup cocoa powder

• 1 Tablespoon milk

• ½ teaspoon baking soda

• pinch of salt

• 1 – 1 ½ cups white chocolate chips and/or semi sweet chocolate chips

Directions

• Preheat the oven to 350 degrees F and line baking sheet with parchment paper
• Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
• In the bowl of a stand mixer or a large bowl for a hand held mixer, add butter and beat until creamed
• Beat in both sugars until creamy for about a minute
• Beat in the egg, milk, and vanilla extract, constantly scraping down the sides and bottom of the bowl
• Add the food coloring (some cocoa powders are lighter than others so more may be needed at the end when you see the final color of your dough)
• Add the dry ingredients and beat until combined
• At this time add in more food coloring if your cocoa powder is darker and you the red isn’t as prominent
• Fold in the chocolate chips
• Chill dough for at least 45 mins
• Bake for about 9-12 mins but still is gooey towards the center, they will set when cooling