Description
Experience the ultimate indulgence with these Ultimate Red Velvet Chocolate Chip Cookies. Featuring a rich, caramelized butter base tinted with vibrant red food color and packed with a luscious mix of white, milk, and dark chocolate chunks, these cookies offer a perfect blend of color, flavor, and gooey texture. Ideal for baking enthusiasts craving a unique twist on classic chocolate chip cookies.
Ingredients
Scale
Wet Ingredients
- 10 tbsp unsalted butter (140g)
- ½ cup light or dark brown sugar, packed (100g)
- ⅓ cup white sugar (65g)
- 1 large egg
- 1 egg yolk
- 1 tbsp vanilla bean paste
- ½ tsp vinegar
- ½ tbsp gel red food color
Dry Ingredients
- 1 ¼ cup all purpose flour (160g)
- 2 tbsp Dutch processed cocoa powder (12g)
- ¾ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
Chocolate
- 8 oz chopped chocolate - mix of white, milk, and dark (225g)
Optional
- Flakey sea salt to sprinkle on top
Instructions
- Brown the Butter: Place the butter in a non-stick pan and melt it on medium-low heat. Keep stirring for a few minutes until the butter starts to brown and develops a caramel-y nutty aroma.
- Add Sugars and Whisk: Turn the heat to the lowest setting and add the brown and white sugars. Whisk gently for 1 minute on low heat, then remove from heat. Ensure not to caramelize or melt the sugars completely; the mixture will look grainy.
- Cool the Butter Mixture: Let the mixture cool for 5 minutes until warm but not hot.
- Add Wet Ingredients: Add the egg, egg yolk, vanilla bean paste, vinegar, and red food color. Quickly whisk for about 2 minutes until the mixture is very smooth and creamy.
- Mix Dry Ingredients: Sift together the flour, cocoa powder, salt, baking powder, and baking soda in a separate bowl and combine.
- Combine Wet and Dry: Ensure wet ingredients are warm, not hot. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined, taking care not to overmix.
- Fold in Chocolate: Fold in the chopped chocolate pieces until evenly distributed.
- Form Cookie Dough Balls: Use a 2-tablespoon cookie scoop to portion dough into 10 balls. If dough is too runny, refrigerate for 10 minutes before scooping. Gently shape balls without applying pressure.
- Chill Dough: Place cookie dough balls on a plate or baking sheet, add extra chocolate chunks on top if desired, and refrigerate for at least 2 hours or ideally overnight.
- Prepare to Bake: Preheat the oven to 375F (conventional, no fan). Line a large, light-colored baking sheet with parchment paper.
- Space and Bake: Transfer the chilled dough balls to the prepared baking sheet, leaving at least 3 inches between each. Bake for 12 minutes for soft and gooey cookies; bake time can be adjusted depending on desired softness. Test bake one cookie first if unsure.
- Finish and Cool: Optionally sprinkle flakey sea salt on the warm cookies. Let them cool on the baking sheet at room temperature for 10-15 minutes before serving.
Notes
- For the best texture, consume cookies fresh out of the oven or warmed slightly in the microwave for 10-15 seconds if not fresh.
- You can freeze cookie dough balls in an airtight container and bake directly from frozen, adding 2-3 minutes to the baking time based on preferred doneness.
- Do not overmix the dough to prevent tough cookies; fold ingredients gently just until combined.
- Using gel red food color ensures vibrant color without affecting dough consistency.
- Adjust salt quantity based on personal preference; ½ tsp salt provides less salty taste compared to ¾ tsp.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
