Red Velvet Cookies
These red velvet cookies are soft, chewy, bright and loaded with two kinds of chocolate chips. If you love all things red velvet you'll love these.
Ingredients
- 1 cup of melted unsalted butter
- 1 cup of brown sugar
- ¾ cup of granulated sugar
- 2 large eggs at room temp.
- 1 tsp of vanilla extract
- 1 tbsp of red gel food colouring
- 1 tsp of salt
- 1 tsp of baking soda
- 2 cups of All-purpose flour
- ¾ cup of cocoa powder
- 1 cup of semi-sweet chocolate chips
- 1 cup of mini white chocolate chips
Instructions
- Preheat your oven to 350°F and line 2 baking sheets with parchment paper and set aside.
- In a large bowl whisk your flour, cocoa powder, salt and baking soda and set aside.
- With mixer on med-high speed mix your butter and both sugars for about 5 mins.
- Add in the eggs and vanilla and mix for another 2-3 mins.Then add in your food colouring and mix again.
- Finally with mixer on low add in the dry ingredients and the chocolate chips and mix until just combined.
- With large cookie scoop, scoop dough onto baking sheets and top with extra chocolate chips if you'd like.Bake for 8-10 mins. until edges just set.
- Let them set on baking sheet for about 5 mins before transferring to cool rack.
Notes
These cookies keep well covered at room temperature for 3 days or covered in fridge for up to a week.
You can also freeze these for up to 2 months.
Once baked you can add more chocolate chips on top if you'd like.
Remember not to overbake these they continue to bake with residual heat as they cool.
I usually take them out at 8 mins. for a more gooey cookie, but if you prefer more baked take them out at 10 mins. no longer then that.