Red Velvet Chocolate Chip Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Whisk the flour, cocoa powder, baking soda and salt in a bowl and set aside.
2. Beat the butter with both sugars on medium speed for about 3 minutes until creamy. Add the egg and vanilla and beat on high for about 1 minute. Scrape down the bowl as needed.
3. Add the dry ingredients to the wet, along with the milk and red food colouring, and mix on low until combined. Add more colouring a little at a time if you want a deeper red. Stir in the chocolate chips on low until just combined.
4. Cover the dough and chill for 1 to 2 hours. If chilling longer than 2 hours, let it sit at room temperature for at least 15 minutes before shaping.
5. Heat the oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats.
6. Scoop about 1.5 tablespoons (30 to 35 g) of dough per cookie, roll into balls and place about 3 inches (7.5 cm) apart on the sheets. Bake for 11 to 13 minutes until the edges look set; the centres will still look very soft. If they did not spread, press them lightly with the back of a spoon. If you like, press a few extra chips into the tops while warm.
7. Cool on the sheets for 5 minutes, then move to a wire rack to cool completely.
8. Store leftover cookies at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggMilkBrown sugarChocolate chip