Description
Enjoy the nostalgic flavor of a classic red velvet cake in these soft-baked, chewy cookies that feature a rich cocoa base and vibrant color. Perfect for busy bakers, this recipe simplifies a heritage favorite into a quick and portable treat with tender centers and crisp edges.
Ingredients
- All-Purpose Flour
- Unsweetened Natural Cocoa Powder
- Baking Soda
- Salt
- Unsalted Butter, softened
- Brown Sugar
- Granulated Sugar
- 1 Egg
- Vanilla Extract
- 1 tablespoon Buttermilk (or Milk)
- Gel Red Food Coloring
- Chocolate Chips (white or semi-sweet)
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until the dry ingredients are evenly distributed.
- Using a hand mixer or stand mixer, beat the softened butter with the brown and granulated sugars on medium speed for about 3 minutes until the mixture is pale and creamy.
- Add the egg and vanilla extract, mixing on high for approximately 1 minute until the dough is fluffy and well combined.
- Reduce the mixer speed to low and pour in the dry ingredients, followed by the milk and red food coloring, mixing until just combined.
- Fold in the chocolate chips by hand, then cover the bowl and chill the dough in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (177°C) and line baking sheets; scoop 1.5-tablespoon balls of dough onto the pans 3 inches apart and bake for 11 to 13 minutes.
Notes
For the most consistent results, always use a cookie scoop to ensure even baking across the entire batch. If you have extra time, pressing a few additional chocolate chips into the tops of the cookies immediately after they leave the oven provides a professional, bakery-style finish.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American