Red Velvet Chocolate Chip Cookies …. need I say more? 🙂 Even if you are not a fan of red velvet cupcakes or cake, these cookies are a must try!
The original recipe belongs to Sally’s Baking Addiction. However, I have re-written the recipe in my own way.
Yields: approximately 20 cookies
All Purpose Flour: 1 and 1/2 cup + 1 tbsp
Baking Soda: 1 tsp
Cocoa Powder: 1/4 cup
Egg (large): 1
Unsalted butter (at room temperature): 113 grams
Light brown sugar: 3/4 cups
Caster sugar: 1/4 cup
Vanilla Essence: 2 tsp
Milk: 1 tbsp
Red food colour: 1 and 1/2 tbsp
Chocolate Chips: 1 cup
In a bowl, beat together the unsalted butter, light brown sugar and caster sugar until creamy. Add the egg, followed by the egg, vanilla essence, milk and red food colouring. Beat the ingredients together until well-combined. Set aside.
In a separate bowl, sift and add the all purpose flour, cocoa powder and baking soda. Combine the ingredients with the help of a spoon or spatula.
Add the dry ingredients to the wet ingredients and mix (do not beat) with the help of a spatula. Add the chocolate chips and give the batter one final mix.
Cover the bowl with cling film and refrigerate overnight or at least for an hour. Do not skip this step as it will effect the thickness of the cookies.
Once your cookie dough has chilled, pre-heat your oven at 180 degrees celsius.
Form equal sized cookie balls and transfer to your baking tray. Leave a slight gap between each cookie as they will spread while baking.
Bake your red velvet cookies at 180 degrees celsius for approximately 10 minutes or until the edges are a bit hard. Do not overbake as otherwise the cookies will not be chewy.
Transfer the cookies to your cooling rack and allow to cool completely.
Congratulations! Your Red Velvet Cookies are ready to be enjoyed! 🙂