Red Velvet Chocolate Chip Cookie
The BEST ever cookie recipe! These Red Velvet Chocolate Chip Cookie are simple to make and come out perfectly every time. Loaded with chocolate chips, amazing, delicious, and chey. This is a cookie recipe you want to try.
- ¼ cup Unsweetened cocoa powder
- 1 ½ cups All-purpose flour
- ½ tsp Salt
- 1 tsp Baking soda
- ½ cup Unsalted butter at room temperature
- ¼ cup Granulated sugar
- ¾ cup Brown sugar packed
- 1 Egg at room temperature
- 2 tsp Vanilla extract
- 1 tbsp Milk
- 2 tbsp Red food coloring
- 1 ½ cups Semi-sweet chocolate chips (keep out a handful to place onto after forming)
Combine cocoa powder, flour, salt, and baking soda. I usually use a fork and whisk it together well. Set aside.
In a stand mixer (or with a hand mixer) beat your butter with the paddle attachment. Beat until your butter is nice and creamy then add sugar and mix together well. Pause and scrape the sides of the bowl when needed.
Beat your egg, vanilla, and milk in with your butter and sugar. Once it is well-mixed add in your food color. Mix until well combined and the color is even throughout.
Now add your dry ingredients to your red wet ingredients and beat slowly. Lastly, just fold in your chocolate chips.
Cover your mixing bowl and place it in the fridge for at least one hour.
Preheat your oven to 350 degrees F.
Spoon out cookie dough about 1 tbsp in size. Then form into a ball. I place a few chocolate chips on top of the dough ball.
Place dough balls on a nonstick cookie sheet and bake for 10 minutes.
Allow cooling for 5 minutes on the baking sheet then move to a cooling rack to cool completely.
- Make sure to use room temperature and softened but not melted butter.
- Be sure to not over mix your dough.
- Make sure to not overcook. Baking for 10 minutes and then your cookies will continue to cook while they are cooking on the baking sheet.
Freezing Cookie Directions:
To freeze these cookies follow through step five.
Still allow your dough the chilling time so they are easy to roll. This dough can be very sticky before chilling.
Once chilled rolled into doughs and then place in a freezer bag. Lay them flat in the freezer so they don't stick together.
When you are ready to bake I allow them to thaw to room temperature then bake according to the directions.
Calories: 168kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 18mgSodium: 108mgPotassium: 97mgFiber: 1gSugar: 13gVitamin A: 134IUCalcium: 18mgIron: 1mg