Red Velvet Chocolate Chip Cookies
User Reviews
5.0
6 reviews
Excellent
Red Velvet Chocolate Chip Cookies
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Red velvet chocolate chip cookies are vibrant, sweet, and delicious! A tangy flavorful combination on your tongue.
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Ingredients
- 2 ¼ cups flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter two sticks
- ⅔ cup white sugar
- ⅔ cup firmly packed brown sugar
- 2 teaspoons water
- 2 teaspoons vanilla extract
- 1 ½ tablespoons Red food coloring
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
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Instructions
- Preheat oven to 375ºF.
- In a small bowl, whisk flour, cocoa, baking soda, baking powder and salt together. Set aside.
- In a large bowl, mix the butter and sugars together until combined well. Whipping them together will create a cake-like cookie, just mixing until combined will create a gooey cookie. I usually go for gooey.
- Add eggs one at a time, mixing well between each addition. Add vanilla, water, and food coloring.
- Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched but not too wet. You may need to add a little extra flour, or leave a little bit out (see note).
- Fold in the chocolate chips until they are evenly distributed. You can always add more if you like extra chocolate!
- Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
- Bake for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
- If you have a crunchy cookie lover in your life, just bake them a little longer, about 12 minutes until the edges and tops are light golden brown.
Equipments used:
Notes
- The amount of flour you use is going to vary depending on where you live, the weather, etc. The dough for these cookies should be slightly sticky but not dry or overly gooey. You may need to adjust based on your particular situation.
- To get extra thick and chewy cookies, I use a scoop that is 1.5 inches in diameter. I scoop (leveled scoop) 8 cookies onto my sheet tray, very lightly press down (just enough to make the tops a bit flat), and then place another scoop on top of the first scoop. Bake until the edges are done and the centers are slightly doughy, about 10-12 minutes for this recipe. Perfect thick and chewy cookies every time!
Nutrition Information
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Calories
136kcal
(7%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
21mg
(7%)
Sodium
119mg
(5%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
157IU
(3%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 119mg | 5% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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