Every once in a while I get obsessed with a food or an ingredient or a food fad. Here are some examples: energy balls/bites, cauliflower rice, avocado toast, starter salads, pie, pancakes, smoothie bowls, funfetti, overnight oats, Momofuku anything and red velvet.
When I was a kid, every year on my birthday my mom would make me my favorite cake: red cake (AKA red velvet cake). She made topped the cake with this yummy cooked frosting that I couldn’t get enough of. In fact, most years she would make two cakes. One for everyone to eat at my birthday party and a second one for me to eat. I would literally eat it morning, noon and night, with ice cream on the side, until the cake was demolished. That’s how much I loved red cake (AKA red velvet cake).
As an adult, I came to realize you could make red velvet anything. Red velvet cake. Red velvet brownies. Red velvet pancakes. Red velvet whoopie pies. Red velvet 7 layer bars. Red velvet oatmeal. Red velvet energy balls. And, of course, red velvet cookies such as the ones I made today.
I don’t think I’ve ever had bad red velvet anything and these cookies are no exception. They are chewy and thick, perfectly chocolatey and taste exactly how red velvet cake should when you turn it into a chocolate chip cookie.
- 1 c. butter, room temperature
- 1 c. granulated sugar
- 1 1/2 c. packed brown sugar
- 2 eggs
- 2 tsp. vanilla
- 4 tsp. red food coloring or Wilton icing color
- 2/3 c. unsweetened cocoa powder
- 3 to 3 1/2 c. flour (go by feel, you want the dough to be stiff)
- 1 tsp. baking soda
- 1 tsp. salt
- 12 oz. bag milk chocolate chips
- Preheat oven to 375 degrees.
- In bowl, blend butter and sugars together until well combined. Mix in eggs and vanilla until smooth. Mix in red food coloring. Add cocoa, flour, baking soda and salt and beat until combined. Fold in chocolate chips.
- Refrigerate dough 4 hours at the least, overnight is desired. When ready to bake, form dough into 1 1/2-inch balls and place on greased cookie sheet (or use parchment paper, like I did), approximately 8 to 10 to a pan. Bake in preheated oven 10 to 12 minutes. Cool on pans 2 minutes before moving to a wire rack. Cool completely.
Below is what I said about these cookies back in 2012. Keep in mind, I did not read this prior to me updating this post.
There are very few desserts I like more than red velvet anything and these cookies are certainly no exception. This is my favorite cake in the cookie version. The bittersweet chocolate chips may be a tad too much. Actually, milk chocolate may work better?