Red velvet & white chocolate in soft & chewy cookie form. These red velvet chocolate chip cookies have the perfect red velvet flavor, pretty red color & tons of melted white chocolate chips.
Happy February!!!!! Welcome to the month of hearts, flowers, candy & chocolate! I have soooo many delicious things planned for your special someone (or yourself). So let’s get started with Red Velvet Chocolate Chip Cookies. And to finish off – another giveaway!
Here’s my disclaimer. I LOVE Valentine’s Day. Yes, I realize 100% that a lot of people see it as just an excuse for jewellers to sell more diamonds. And I 100% understand this opinion. But I like the idea of taking a day to appreciate the people we love – friends, spouses, children, puppies… And my favorite way to say I Love You is with home made treats. From my heart to your stomach – I think you’re pretty fantastic 😉 (Or belly rubs & scratches if you’re a puppy.)
So to kick off the month of I Love You’s – we’re making Red Velvet Chocolate Chip Cookies. These cookies have the perfect hint of chocolate, are ridiculously soft, filled with white chocolate chips, and perfect for Valentine’s Day. So festive & so delicious.
The recipe is adapted from my Soft Batch Double Chocolate Cookies and Chocolate Chip Cookies . They start with real butter for the most delicious flavor, and use a combination of brown sugar & granulated sugar to give your cookies a softer consistency. Brown sugar adds moisture to the dough to make cookies chewy and melt-in-your-mouth like, and adding cornstarch increases the chewiness. Then a touch cocoa for the signature red velvet flavor. I like my red velvet a little more on the chocolate side which gives the cookies a deeper, burgundy color instead of a bright redish-pink. The chocolate is definitely noticeable but they definitely aren’t double chocolate cookies.
For the beautiful red color you can use liquid or gel food coloring, but be 100% positive it isn’t flavored. I recommend using between 1.5 & 2 tablespoons. The more food coloring – the more pronounced the color will be. I used 2 tablespoons because I wanted a deep red color for photographs.
Then just like most of my other cookies, you’ll chill the dough prior to baking. The dough for this recipe is quite soft so chilling is 100% necessary to reduce spreading and ensure your cookies aren’t too thin. I pack my cookies full of chocolate chips – so they need to be thick. First you’ll form the dough into balls, then place on a cookie tray or plate, cover with cling wrap and chill for 3+ hours. I definitely recommend using a cookie scoop to form the cookies to avoid getting red food coloring on your fingers. (See notes in the recipe if you don’t own one).
Then when you’re ready to say I Love You – or congratulate yourself on being super awesome – pop them in the oven. The final trick for super soft cookies is to under bake. The tops should be almost set when you take the cookies out of the oven – they’ll continue baking on the cookie tray as they cool. And then devour. With milk & your special someones.
Maybe I’m a little too excited for Valentine’s??? Never. You’ll be in love with these Red Velvet Chocolate Cookies and just as excited for February 14th after tasting them.
- 1 1/3 cup all-purpose flour , spooned and leveled (careful not to over measure)
- 3 tablespoons cocoa powder
- 1 and 1/2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , softened to room temperature
- 1/2 cup brown sugar , lightly packed
- 1/2 cup granulated sugar
- 1 large egg , room temperature
- 1 teaspoon vanilla
- 1 tablespoon red food coloring , liquid or gel
- 3/4 cup + 1/4 cup white chocolate chips
- In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt. Set aside.
- In a separate large bowl using a stand or hand-held electric mixer beat the butter and sugars together on medium speed until light & fluffy. Once no clumps of sugar remain add in the egg & vanilla and beat until combined. Add in the red food coloring and continue mixing. The batter will look quite neon at this point.
- Turn off the mixer and scrape down the sides of the bowl with a rubber spatula and large wooden spoon. Add in 1/2 the flour mixture and beat on low speed until combined. Add in the 2nd half of the flour mixture and beat on low. Turn of the mixer, scrape down the sides of the bowl, and add in 3/4 cup white chocolate chips. Beat on low for about 15 seconds until chocolate chips are mixed in. The dough will be very sticky
- Using a cookie scoop, form dough into balls of about 1 tablespoons. I got a total of 27 cookies. Put cookies on a plate, cover with cling wrap, and refrigerate for 3+ hours.
- When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. Place cookies 2 inches apart on the tray, and bake for 7-9 minutes. The tops should look almost set when you remove them from the oven. Allow cookies to cool on their tray for at least 10 minutes before transferring to a wire rack to continue cooling. While the cookies are cooling, stud the tops of your cookies with the additional 1/4 cup of white chocolate chips.
*Since the dough is sticky - If you don't have a cookie scoop, I recommend first chilling the dough in its mixing bowl for 30 minutes to 1 hour. Then remove the dough from the fridge, form it into balls of about 1 tablespoon and chill for an additional 2+ hours prior to baking.
And now for the giveaway! This month I’ve teamed up with another great group of food bloggers to giveaway a $1000 Amazon Gift Card…. Yes – You can win $1000 from Amazon for yourself or your special someone. All you have to do is enter using the box below. Each time you follow one of these bloggers on social media – that’s one entry. The giveaway is open to US residents over 18 years of age and runs until February 16th, 2016. Good luck!!!!
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