HOW TO MAKE RED VELVET CHOCOLATE CHIP COOKIES

These red velvet cookies are baked comfortable and chewy and laced with milk chocolate chips. Perfectly festive for holidays, cookie exchanges, or a simple dessert.

ABOUT RED VELVET CHOCOLATE CHIP COOKIES

I’m the kind that reaches for red velvet something – cookies, muffins, you title it. And although I’ve shared quite a lot of red velvet recipes on this little meals weblog, these purple velvet chocolate chip cookies are one in each of my favorites.

And perhaps that’s as a result of these cookies straightforward to eat (like all cookies are). Maybe it’s since you get an additional dose of chocolate with the milk chocolate chips. Or perhaps it’s as a result of they’re merely scrumptious.

SO, WHAT IS RED VELVET?

Now, I do know many individuals could let you know that red velvet both don't have a style or that it tastes like chocolate cake.

And, honestly, they’re not “wrong.”

Red velvet started as a chocolate cake with vinegar and buttermilk, and thru a chemical response, the cake would flip a red brick coloration as soon as baked. Fast ahead a number of years and we usually see purple velvet recipes which might be primarily chocolate cake with a wholesome dosage of red meals coloring.

Thankfully, you should utilize taste emulsions (like this Red Velvet Emulsion) so you continue to get a touch of the true red velvet taste without worrying about incorporating particular substances.

DO YOU NEED TO CHILL THE DOUGH?

This specific recipe requires chilling the cookie dough for one hour.

I do know it may be irritating to place your baking on maintaining, however in the case of cookies, chilling the dough is completely definitely worth the influence it as in your baking.

The brief clarification for chilling has to do with the butter. The firmer the butter is on the time of baking, the slower it should soften, which makes cookies much less prone to unfold whereas baking. So, as a normal rule of thumb, chilling the dough will result in extra dense, fluffy cookies whereas not chilling will result in a flatter, chewier cookies. This is just not at all times the case, although. Whether you want to chill relies largely on the quantity of butter used AND the composition of the opposite substances.

CAN YOU FREEZE RED VELVET COOKIES?

If you’d prefer to at all times have a batch of those cookies readily available, the best method is to freeze them for later. There are two methods you are able to do this.

To freeze the uncooked dough: 

• Mix all substances, then scoop out about one tablespoon of dough and roll it right into a ball (the identical method you'll earlier than baking).
• Place cookie dough balls on a tray and freeze for a minimum of two hours or till the exterior is not cheesy. Once the agency, switch to a freezer bag or a storage container with a sealable lid.
• Cookie dough may be saved for as much as six months. When able to bake, thaw within the fridge in a single day, then bake like regular.

To freeze the baked cookies:

• Bake and permit to chill fully.
• Store cookies in a single layer in a freezer bag or storage container. If you want to stack the cookies, separate every layer with a sheet of wax paper.
• Baked cookies and be frozen for as much as three months.

 RED VELVET CHOCOLATE

 CHIP COOKIES

These red velvet cookies are baked soft and chewy and laced with milk chocolate chips. Perfectly festive for holidays, cookie exchanges, or an easy dessert

Prep Time20 mins

Cook Time10mins  

Total Time30 mins

 Dessert

 Servings: 18Cookie

 Calories: 149kcal

INGREDIENTS

• 1 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter softened
• 3/4 cup light brown sugar or dark brown sugar
• 1/4 cup granulated sugar
• 1 egg room temperature
• 1 tbsp milk
• 2 tsp vanilla extract
• 1 and 1/2 tsp red food coloring I highly recommend using red velvet emulsion
• 1 cup milk chocolate chips plus a few extra for decoration

INSTRUCTIONS

1. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set bowl aside.
2. Using a stand mixer (or hand mixer + large bowl), cream together the butter, brown sugar, and granulated sugar on medium-high until light and fluffy, about 3-5 minutes.
3. Drop mixer speed to low and beat in the egg, milk, and vanilla extract to the creamed butter, mixing thoroughly.
4. Add the red food coloring (or the red velvet emulsion, if using) and beat until blended throughout.
5. Keeping speed on low, quickly scoop in dry ingredients, adding about 1/3 to 1/2 cup at a time. Stop mixing as soon as dry ingredients appear fully incorporated in the dough. Remove bowl from mixer and scrape sides of the bowl, mixing in any wayward dry ingredients. The dough will be sticky; this is okay. If you'd like the cookies to be a deeper color, add more food coloring.
6. Remove bowl from the mixer. Add chocolate chips to bowl and use a spatula to gently fold them into the batter.
7. Cover bowl and place dough in the refrigerator to chill for 1 hour, or ideally up to 3-5 hours.
8. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
9. Remove dough from the refrigerator. Scoop out about 1-2 tablespoons of cookie dough and roll into a ball (about 1 inch wide). Place cookie ball on a prepared baking sheet. Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet.
10. Bake cookies for 10-11 minutes. Cookies will be domed and may not have fully spread during baking - if so, use the bottom of a glass to slightly flatten the cookies.
11. Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely. Cookies can be stored in a sealed container on the counter for up to 4 days.

NUTRITION

149KCAL | FAT: 7G | SATURATED FAT: 4G | CHOLESTEROL: 24MG | SODIUM: 116MG | POTASSIUM: 33MG | CARBOHYDRATES: 19G | SUGAR: 18G | PROTEIN: 1G | 

VITAMIN A: 195% | VITAMIN C: 0.1% | CALCIUM: 25% | IRON: 0.4%