Wednesday, March 22, 2017

Red Velvet Chocolate Chip Cookies

I've been a bit lazy lately. I have no idea why. All I've wanted to do is sit and watch TV and play as much Cookie Jam as I can. Granted, I have still done some chores and most of the regular stuff I need to do (laundry, weekly grocery shopping) but I probably could be doing more. My only theory is that I (finally!) started my new job in January after almost a year and a half of unemployment. I guess my homebody side isn't getting enough TV and computer time anymore? Anyway, I'm trying to change that. Nothing to do with a belated New Year's resolution (I don't really make those anymore); just mad at myself for not doing much. Hence why this Valentine's Day recipe is over a month late.

Now, on to the (first of many) recipe(s that I'm posting this week)!

Some of my new co-workers decided to have a dessert potluck on Valentine's Day. Being the indecisive person that I am, I first went back-and-forth between doing something or not (I'm always a bit nervous about baking for others). When I finally decided to make a contribution I then couldn't decide what to make. Eventually I decided on red velvet cookies because what other color says Valentine's Day?

Red Velvet Chocolate Chip Cookies (source)


  • 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (spoon & leveled)
  • 1/4 cup (21g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature.
  • 3/4 cup (150g) packed light brown sugar (or dark brown)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature1
  • 1 Tablespoon (15ml) milk
  • 2 teaspoons vanilla extract
  • 1 Tablespoon red food coloring (liquid or gel - I just guessed)
  • 1 cup (180g) semi-sweet chocolate chips


  1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be brighter red. On low speed, beat in the chocolate chips. The dough will be sticky.
  3. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour. Chilling is mandatory.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop 1.5 Tablespoons of dough and roll into a ball. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that's ok. Simply press down on the warm cookies to slightly flatten and form crinkles. (I used a smaller scoop to try and get more, though I didn't get much)
  6. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

While they weren't as red as I would've liked, they still turned out pretty well. And they were gone by the end of the day so I guess that's a good sign!

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