Description
Red Velvet Chocolate Chip Cookies: Rich red velvet cookies filled with decadent chocolate chips. Perfectly comforting and crowd-pleasing treat.
Ingredients
Scale
- 2½ cups (310g) all-purpose flour
- 3 tablespoons (15g) unsweetened cocoa powder (use Dutch-processed for deeper flavor)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 4 oz (113g) cream cheese, softened (full-fat works best)
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, room temperature
- 1 tablespoon (15ml) buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (gel preferred for vibrant color)
- 1½ cups (265g) semi-sweet chocolate chips
- ½ cup (90g) white chocolate chips (optional for contrast)
Instructions
- Step 1: Whisk Dry Ingredients Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. This ensures even distribution of the leavening agents and prevents cocoa clumps in your Red Velvet Chocolate Chip Cookies. Set aside while you prepare the wet ingredients.
- Step 2: Cream Butter and Sugar In a large bowl using an electric mixer, cream together the softened butter, cream cheese, granulated sugar, and brown sugar for 4-5 minutes until notably lighter in color and fluffy. This extended creaming process incorporates air into the dough, creating lighter textured cookies with better structure.
- Step 3: Add Wet Ingredients Add eggs one at a time, beating well after each addition until fully incorporated. Then mix in the buttermilk, vanilla extract, and red food coloring. Gradually add food coloring until reaching desired shade.
- Step 4: Mix Dry and Wet Ingredients Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Fold in the chocolate chips by hand using a rubber spatula.
- Step 5: Chill the Dough Cover the dough with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 2 hours or up to 24 hours for deeper flavor development.
- Step 6: Preheat and Scoop Dough Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Use a cookie scoop to place dough balls about 2 inches apart on the prepared baking sheets.
- Step 7: Bake and Cool Bake the cookies for 10-12 minutes, until the edges are set but the centers still appear slightly underdone. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg