Description

These Ultimate Red Velvet Chocolate Chip Cookies combine the rich flavors of red velvet and a mix of white, milk, and dark chocolates for an indulgent treat. With a nutty browned butter base and a vibrant red color, these cookies are soft, gooey, and perfect for enjoying warm from the oven or reheated. Chilling the dough enhances the flavors and texture, making them a delightful dessert or snack for any occasion.

Ingredients

Scale

Wet Ingredients

10 tbsp unsalted butter (140g)
½ cup light or dark brown sugar, packed (100g)
⅓ cup white sugar (65g)
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

Mix-ins and Toppings

8 oz chopped chocolate (225g) - mix of white, milk, and dark chocolate (e.g., 3 oz white, 2.5 oz dark, 2.5 oz milk)
Optional: flakey sea salt to sprinkle on top

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Instructions

Brown the butter: Place the butter in a non-stick pan and melt it over medium-low heat. Stir continuously for several minutes until the butter turns a light brown color and develops a caramelized, nutty aroma.
Add sugars: Reduce the heat to the lowest setting and add the brown sugar and white sugar. Whisk gently for 1 minute, ensuring the sugars dissolve slightly without melting or caramelizing. Remove from heat.
Cool the mixture: Let the butter-sugar mixture cool for 5 minutes until it is warm but not hot to the touch.
Mix wet ingredients: Add the egg, egg yolk, vanilla bean paste, vinegar, and red food coloring to the cooled butter mixture. Whisk vigorously for about 2 minutes until the mixture is smooth and creamy.
Prepare dry ingredients: Sift together the all-purpose flour, Dutch processed cocoa powder, salt, baking powder, and baking soda into a separate bowl. Mix gently to combine.
Combine wet and dry: Ensure the wet ingredients are not hot. Fold the dry ingredients into the wet mixture gently using a rubber spatula until just combined, avoiding overmixing.
Add chocolate chunks: Fold in the chopped chocolate pieces until evenly distributed throughout the dough.
Scoop dough balls: Using a 2-tablespoon cookie scoop, form 10 cookie dough balls. If the dough is too soft to scoop, refrigerate for 10 minutes to firm up. Handle dough gently to maintain airiness.
Chill dough: Place the dough balls on a plate or baking sheet and chill in the refrigerator for at least 2 hours, preferably overnight, for best flavor and texture.
Preheat oven and prepare sheet: Preheat your oven to 375 degrees Fahrenheit (conventional, no fan). Line a large, light-colored baking sheet with parchment paper.
Arrange cookie balls: Transfer the chilled dough balls to the prepared sheet, spacing them at least 3 inches apart to allow spreading during baking. Optionally, add extra chocolate chunks on top.
Bake cookies: Bake for 12 minutes, adjusting the time depending on desired softness or gooeyness. Bake a test cookie first if unsure.
Add finishing touches and cool: Optionally sprinkle the warm cookies with flaky sea salt. Allow the cookies to cool at room temperature for 10 to 15 minutes before serving.
Serve: Enjoy the cookies warm for the best texture and flavor.

Notes

For optimal texture, consume freshly baked cookies while still warm.
If not fresh, microwave cookies for 10-15 seconds to regain softness.
You can freeze the cookie dough balls in an airtight container and bake directly from frozen; increase baking time by 2-3 minutes accordingly.
Use a mix of white, milk, and dark chocolate according to your preference for a balanced flavor.
If no gel red food color is available, powdered or liquid food coloring can be substituted, but gel is preferred for color vibrancy.

Nutrition

Serving Size: 1 cookie
Calories: 290 kcal
Sugar: 18 g
Sodium: 210 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 65 mg