What do I bake when my very Southern 15 year old girl wants to help make cookies? Red Velvet Chocolate Chip Cookies of course.
This recipe came from sallysbakingaddicition.com.
Red Velvet Chocolate Chip Cookies
Ingredients:
- 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
- 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)
Directions:
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.
Chill for at least 1 hour. Chilling is mandatory.
Stir in chocolate chips.
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.
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
A red velvet cookie dotted with semi sweet chocolate chips - delicious.
Trust me - these didn't last long in the Davis house.
Summer snacks are the best.
I may just have to introduce my Northern family to these Southern delicacy's. They don't know what they're missing.
Ciao!
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.
Chill for at least 1 hour. Chilling is mandatory.
Stir in chocolate chips.
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.
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
A red velvet cookie dotted with semi sweet chocolate chips - delicious.
Trust me - these didn't last long in the Davis house.
Summer snacks are the best.
I may just have to introduce my Northern family to these Southern delicacy's. They don't know what they're missing.
Ciao!
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