Makes approximately 20 cookies
Original recipe from Sally Baking Addiction
- 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour
- 1/4 cup (32g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature.
- 3/4 cup (150g) light brown sugar (or dark brown)
- 1/4 cup (50g) granulated sugar
- 1 egg, at room temperature
- 1 Tablespoon (15ml) milk
- 2 teaspoons vanilla extract
- 2.5 teaspoons red food coloring (liquid or gel)
- 1 cup (180g) white chocolate chips (plus a few extra for after baking)
- Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed.
- Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined.
- Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed.
- Once mixed, add the food coloring and beat until combined.
- Turn the mixer off and pour the dry ingredients into the wet ingredients.
- Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder.
- On low speed, beat in the chocolate chips. The dough will be sticky.
- Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour. Chilling is mandatory.
- Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop 1.5 Tablespoons of dough and mold into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as explained in the post) – that’s optional and only for looks.
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months – thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).
So I know I have posted a previous Red Velvet Cookie recipe but I absolutely adore this one just because it’s more moist and not as rich in cocoa (again, I am not a huge chocolate fan). The previous recipe is more of a stronger, richer, and crunchier cocoa cookie. This one is just PERFECT – don’t know if I should delete the old one now. Oh well, I ‘ll just leave it up for those who like crunchy cookies.
I will be making these again and again!