Description
These Ultimate Red Velvet Chocolate Chip Cookies combine rich red velvet flavor with mixed chocolate chunks for a soft, gooey treat that's perfect for any occasion. The brown butter adds a nutty depth, while the vibrant red color and optional sea salt topping make these cookies visually stunning and irresistibly delicious.
Ingredients
Scale
Wet Ingredients
- 10 tbsp unsalted butter (140g)
- ½ cup light or dark brown sugar, packed (100g)
- ⅓ cup white sugar (65g)
- 1 large egg
- 1 egg yolk
- 1 tbsp vanilla bean paste
- ½ tsp vinegar
- ½ tbsp gel red food color
Dry Ingredients
- 1 ¼ cup all purpose flour (160g)
- 2 tbsp Dutch processed cocoa powder (12g)
- ¾ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
Add-ins
- 8 oz or 225g chopped chocolate (mix of white, milk and dark chocolate: about 3 oz white, 2.5 oz dark, 2.5 oz milk)
- Optional: flakey sea salt for sprinkling
Instructions
- Brown the Butter: Place the butter in a non-stick pan and melt it on medium-low heat. Keep stirring for a few minutes until the butter starts to look brown and develops a caramel-y nutty aroma.
- Add Sugars: Turn the heat down to the lowest setting, then add the brown and white sugars. Whisk gently on low heat for 1 minute, then remove from heat. The sugars should dissolve slightly without caramelizing, resulting in a somewhat grainy mixture.
- Cool the Mixture: Let the mixture cool for 5 minutes until it is warm but not hot to the touch.
- Mix Wet Ingredients: Add the egg, egg yolk, vanilla bean paste, vinegar, and red food coloring to the cooled butter-sugar mixture. Whisk vigorously for about 2 minutes until smooth and creamy.
- Prepare Dry Ingredients: Sift the flour, cocoa powder, salt, baking powder, and baking soda into a separate bowl. Stir together to combine evenly.
- Combine Wet and Dry: Ensure the wet ingredients are no longer hot. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Avoid overmixing to keep cookies tender.
- Add Chocolate Chunks: Fold in the chopped chocolate pieces until evenly distributed throughout the dough.
- Portion Dough: Use a 2-tablespoon cookie scoop to form 10 cookie dough balls. If the dough feels too soft to scoop, refrigerate for 10 minutes before scooping. Handle dough gently without applying pressure.
- Chill Dough: Place the cookie balls onto a plate or baking sheet. Optionally, press a few extra chocolate chunks on top of each ball. Refrigerate for at least 2 hours, preferably overnight, for best flavor and texture.
- Preheat and Prepare for Baking: Preheat your oven to 375 degrees Fahrenheit (conventional, no fan). Line a large, light-colored cookie sheet with parchment paper.
- Bake Cookies: Arrange the chilled cookie balls on the prepared baking sheet, spacing them at least 3 inches apart. Bake for 12 minutes, testing one cookie first to adjust baking time for desired softness.
- Cool and Serve: Remove cookies from oven and optionally sprinkle with flakey sea salt. Allow cookies to cool at room temperature for 10-15 minutes before serving. Enjoy warm for the best texture.
Notes
- For the ultimate texture, eat these cookies freshly baked. If not fresh, warm in the microwave for 10-15 seconds before serving.
- You can freeze the cookie dough balls in an airtight container and bake them directly from frozen. Increase baking time by 2-3 minutes based on desired doneness.
- Adjust salt amount to your taste; reducing to ½ tsp salt can make the cookies less salty.
- If dough is too soft to scoop, chilling briefly helps with portioning.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
