Red Velvet Cookies
These are the best red velvet cookies. They are soften the inside and chewy on the outside, moist, and reminiscent of red velvet cake. The recipe is extremely easy to follow and uses simple ingredients.
Servings 24
Equipment
- Electric Stand Mixer or Hand Mixer
Ingredients
- ½ cup unsalted butter at room temperature
- 1 cup brown sugar
- 1 egg cold
- 1½ tablespoon whole milk at room temperature
- 1 teaspoon pure vanilla extract
- 3-4 drops Red gel food colouring you can add more or less to suit your preference
- 1½ cups all purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup semi-sweet chocolate chips I used a combination of coloured red ones and regular brown ones
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In.a medium bowl mix together flour, baking soda, salt, and cocoa powder. Set aside.
- In the bowl of an electric stand mixer, cream together butter and brown sugar for 1 minute until light and fluffy.
- Scrape down the sides of the bowl. With the mixer on low, add in the egg and mix until combined. Scrape down the sides again.
- Add in vanilla, milk and red food colouring. Mix to combine.
- With the mixer on low speed, gradually pour in flour mixture. This should take about 20 seconds. Only mix to combine. Do not leave mixer running.
- Use a spatula to fold in chocolate chips.
- Wrap dough in plastic wrap and refrigerate until firm and cold to touch (1-3 hours.)
- Remove dough from refrigerator. Preheat oven to 350 degrees F.
- Roll dough into balls 2 tablespoon in size. Place on cookie tray 2 inches apart. Do not press the cookies down.
- Bake at 350 for 10-12 minutes or until the tops of the cookies are no longer shiny. They will appear slightly under cooked.
- Allow to cool for 2 minutes on the tray before moving to the cooling rack.