Description
These vibrant Red Velvet Cookies feature a soft, buttery crumb with a subtle hint of cocoa and a generous amount of chocolate chips. Perfectly balanced and festive, they offer a reliable texture that makes them a classic treat for any occasion.
Ingredients
- Unsalted Butter (room temperature)
- Brown Sugar (light or dark)
- Granulated Sugar
- Unsweetened Natural Cocoa Powder
- Buttermilk or Milk
- Gel Red Food Coloring
- All-Purpose Flour
- Chocolate Chips (white or semi-sweet)
- Large Egg
- Pure Vanilla Extract
- Baking Soda
- Salt
Instructions
- In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly distributed.
- Using a mixer, beat the softened butter with the brown and granulated sugars on medium speed for at least 3 minutes until creamy and aerated.
- Add the large egg and vanilla extract to the mixture and beat on high speed for about one minute until lightened.
- Turn the mixer to low and slowly add the dry ingredients, milk, and red food coloring, mixing until just combined.
- Gently fold in the chocolate chips using a spatula to ensure they are evenly distributed without breaking.
- Cover the bowl and refrigerate the dough for at least one hour to allow the fats to solidify and flavors to meld.
- Preheat the oven to 350°F (177°C) and scoop 1.5 tablespoon balls of dough onto parchment-lined baking sheets.
- Bake for 11 to 13 minutes, then let the cookies rest on the sheet for 5 minutes before moving them to a wire rack.
Notes
To ensure your cookies have the perfect vibrant hue and ideal texture, always use a high-quality gel food coloring instead of a liquid version, which can alter the moisture balance of the dough. Additionally, make sure your egg is at room temperature before mixing to prevent the creamed butter from curdling, resulting in a much smoother and more consistent bake.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American