Description
These Ultimate Red Velvet Chocolate Chip Cookies combine the rich flavors of red velvet and chocolate chips for a decadent treat. Soft, gooey, and packed with mixed chopped chocolates, these cookies feature a perfect balance of sweetness and a subtle nutty caramel aroma from browned butter. Ideal for chocolate lovers seeking a gourmet twist on a classic cookie.
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
Chocolate Mix
- 8 oz chopped chocolate (225g) - mix of white (3 oz), dark (2.5 oz), and milk (2.5 oz)
Optional
- Flakey sea salt to sprinkle on top
Instructions
- Brown the butter: Place the butter in a non-stick pan and melt on medium-low heat. Stir continuously for a few minutes until the butter turns brown and emits a caramel-y nutty aroma.
- Add sugars: Reduce the heat to the lowest setting and add the brown and white sugars. Whisk gently for 1 minute on low heat, then remove from heat. The sugars should dissolve partially without melting or caramelizing.
- Cool the mixture: Let the butter and sugar mixture cool for 5 minutes until warm but not hot.
- Combine wet ingredients: Add the egg, egg yolk, vanilla bean paste, vinegar, and red food color to the butter mixture. Whisk vigorously for about 2 minutes until smooth and creamy.
- Mix dry ingredients: Sift together the flour, cocoa powder, salt, baking powder, and baking soda in a separate bowl and combine well.
- Fold dry into wet: Ensure the wet ingredients are not hot, then gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Avoid overmixing.
- Add chopped chocolate: Fold in the chopped chocolate until evenly distributed throughout the dough.
- Scoop dough: Use a 2 tablespoon cookie scoop to form 10 balls. If the dough is too soft to scoop, refrigerate it for 10 minutes first. Handle dough gently without compressing.
- Prepare cookie balls: Place the dough balls onto a plate or baking sheet and optionally press a few chocolate chunks on top.
- Chill dough: Refrigerate the cookie balls for at least 2 hours, preferably overnight for best flavor and texture.
- Preheat oven: Set the oven to 375 degrees Fahrenheit (conventional, no fan). Line a large light-colored baking sheet with parchment paper.
- Arrange cookies: Transfer cookie balls to the baking sheet, spacing them at least 3 inches apart.
- Bake: Bake for 12 minutes to achieve a soft and gooey center. Adjust baking time if you prefer firmer cookies; testing with one cookie first is recommended.
- Cool and serve: Optionally sprinkle flakey sea salt on the warm cookies. Let them cool on the baking sheet at room temperature for 10-15 minutes before serving. Enjoy warm!
Notes
- For the ultimate texture, eat cookies freshly baked while warm.
- Leftover cookies can be microwaved for 10-15 seconds to refresh softness.
- Cookie dough balls freeze well in an airtight container; bake directly from frozen by increasing baking time by 2-3 minutes.
- Use a mix of white, dark, and milk chocolate for balanced flavor or adjust to preference.
- Reduce salt to ½ tsp if a less salty cookie is desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
