Red velvet chocolate chip cookies are decadent and one of the best desserts I’ve ever tasted!

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Happy Valentine’s Day weekend!

What are your plans? I’m not sure what we’re doing – Logan’s in charge, so I’m excited to see what he’s got up his sleeve.

In the meantime, though, let’s talk about red velvet. I love the stuff; if it appears at a Christmas party you know that’s the first thing I eat. Who doesn’t love red velvet?

For a little while, my better half. Logan referred to it as “fake chocolate” and never really ate it until I showed him a recipe for the homemade version and proved there actually was chocolate in there. Since then he’s discovered the joys of red velvet, in spite of the chocolate being disguised.

So in light of  Valentine’s day, I came across the perfect recipe for him: red velvet chocolate chip cookies! Chocolate: undisguised.

Especially when I’m cooking multiple recipes, I always have to pull all the ingredients together to make sure I have enough and don’t miss something!

Butter: creamed.

Add your sugars – I measure them on top of each other and add them together.

Make sure the sugar is fully incorporated!

Next, add the vanilla, egg, and milk.

The flashiest part of the day: add the red food coloring. Be heavy handed here, nobody’s aiming for pale pink velvet cookies.

(Why did they choose red anyway? Nothing about the cookies is naturally red. Why not green/blue/orange? It’s not like red velvet is a thing we look for in food. These are the things I think about as I dump in a whole tube of red food coloring.)

Next, add your dry ingredients, preferably sifted together.

And finally: the chocolate chips. I typically stir these in by hand because I don’t want to over-mix the flour and don’t want to crush the chocolate chips.

Now the dough needs to chill. The recipe I followed said minimum 1 hour, but can keep for a couple days. I stuck mine in the fridge for about 4 hours while running errands.

Roll out balls (approximately 1 in) on cookie sheets.

Bake for 10-12 minutes, then let cool on the tray for 5-7 minutes.

Don’t they look amazing? (Forgive the background – yes I photographed them on my washing machine #smallkitchenproblems)

The original recipe can be found here. I made a few tweaks of my own, but credit goes to Sally.

RED VELVET CHOCOLATE CHIP COOKIES

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 egg, room temperature
• 1 tbsp milk
• 2 tsp vanilla extract
• 1 – 1 1/2 tbsp red food coloring*
• 1 1/2 cups chocolate chips

STEPS:

1. Sift the flour & cocoa powder. Combine the dry ingredients: flour, cocoa powder, baking soda & salt in a mixing bowl.
2. Beat the softened butter on high until light and creamy, 3 minutes. Add the brown sugar & granulated sugar and mix on medium until fully incorporated.
3. Add egg, milk, and vanilla extract. Once combined, add the food coloring.
4. Add half the dry mixture, then beat on low until just combined. Don’t forget to scrape the sides and bottom to ensure no pockets of flour! Add the other half and turn on low until just combined again. Beat in the chocolate chips by hand, and don’t over-beat!
5. Cover the dough with plastic – I press it into the dough itself for a little air as possible – and refrigerate for at least an hour. I made the dough in the morning and spend a few hours running errands and vacuuming (oh, grown up Saturdays) then came back to bake them that afternoon. If you chill overnight, let them sit out for at least 45 to warm up a little bit.
6. Preheat the oven to 350ºF. Spray baking sheets. Roll out balls of dough about 1 inch in diameter, and make sure to give enough space for them to spread out while baking. Bake for 10-11 minutes.
7. When you take them out, let them cool on the cookie sheet for about 5 minutes before transferring to a wire rack.
8. Eat some because they’re delicious, but don’t eat them all or else you have to start over and make more.

* I used liquid, but the recipe said gel or 2 tsp beet powder also works. Additionally, I only used 1 tbsp because that was all the red food coloring I had and they looked great, so experiment as needed.

Not too complicated! I made them for a going-away party last weekend and they were a hit. I got asked if I made them from a box about six times, and they disappeared by the end of the night. Guess they were good!

What are your favorite Valentine’s Day treats?

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