Red Velvet Cookies
- 20m Prep Time
- 12m Cook Time
- 37m Ready In
These red velvet cookies are studded with rich chocolate chips and colored a vibrant red. Inspired by classic red velvet cake, they skip the cream cheese frosting for a simpler treat.
Ingredients
- 473 ml all-purpose flour
- 118 ml Dutch process cocoa powder
- 4.93 ml baking soda
- 4.93 ml kosher salt
- 237 ml unsalted butter at room temperature
- 177 ml packed brown sugar
- 118 ml granulated sugar
- 1 large egg
- 4.93 ml red gel food coloring
- 9.86 ml pure vanilla extract
- 473 ml semisweet chocolate chips
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 15.3 mg
- Iron: 1.27 mg
- Magnesium: 27.8 mg
- Phosphorus: 49.4 mg
- Potassium: 119 mg
- Zinc: 0.45 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml all-purpose flour
- 118 ml Dutch process cocoa powder
- 4.93 ml baking soda
- 4.93 ml kosher salt
- 177 ml packed brown sugar
- 118 ml granulated sugar
- 1 large egg
- 4.93 ml red gel food coloring
- 9.86 ml pure vanilla extract
- 473 ml semisweet chocolate chips
Prepare
- 237 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together 2 cups all-purpose flour, ½ cup Dutch process cocoa powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt; set aside.
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Step 2.
Using an electric mixer, beat together 1 cup (2 sticks) unsalted butter (at room temperature), ¾ cup packed brown sugar, and ½ cup granulated sugar in a large bowl on medium speed until combined, about 3 minutes. Add 1 large egg, 1 teaspoon red gel food coloring, and 2 teaspoons pure vanilla extract, and mix until just combined.
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Step 3.
Reduce mixer speed to low and add the flour mixture, mixing until just combined. Fold in 2 cups semisweet chocolate chips with a spatula.
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Step 4.
Scoop heaping spoonfuls of dough onto the prepared baking sheets, spacing them 1½ inches apart.
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Step 5.
Bake, rotating the positions of the baking sheets halfway through, until the cookies are darker around the edges, 9 to 12 minutes total.
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Step 6.
Let the cookies cool on the baking sheets for 5 minutes, then slide the parchment (with cookies) onto cooling racks and cool for at least 5 minutes more before serving.