Sally's Baking Addiction and like a moth to a flame, I was irresistibly drawn to making them. Chocolate chip cookies and red velvet? Let me reach for the butter.
|Cookies before baking|
|Cookies after baking|
1/4 cup (32 grams) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter, softened
3/4 cup (150 grams) light or dark brown sugar
1/4 cup (50 grams) granulated sugar
1 egg, room temperature
1 tablespoon milk
2 teaspoons vanilla
2 1/2 teaspoons red food coloring
1 cup (180 grams) semisweet chocolate chips plus extra for after baking
- Whisk the flour, cocoa powder, baking soda and salt together in a large bowl. Set aside.
- Using a stand mixer with the paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined.
- Beat in the egg, milk and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be more red. On low speed, beat in the chocolate chips. The dough will be sticky.
- Cover the dough and chill for at least 1 hour (I recommend making them into 1.5 tablespoon-sized dough balls first then chilling).
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper. Space dough balls evenly on baking sheet and bake for 10-11 minutes. If desired, press a few chocolate chips on top of each warm cookie.
- Cool cookies for 5 minutes before transferring to a wire rack to cool completely.