Red Velvet Cookies
These red velvet cookies serve as the perfect addition to your Christmas cookie collection. This quick and easy recipe doesn’t require a mixer and can even be baked in a brownie pan and served as cookie bars at your next Christmas party!
Tips & Tricks
In my opinion, the best chocolate chips for this recipe are the Ghirardelli white chocolate chips. As you can tell from the picture I used the bar version of the chocolate but the white chocolate chips are much better.
For the cocoa powder, I used the brand Guittard which is a dutch cocoa powder. I swear by this type of cocoa powder since it was better than the other brands I’ve tried for this recipe.
To achieve that vibrant red color you may need to add more dye than what is recommended in the recipe.
The Recipe
Ingredients
1 3/4 cups flour
1/4 cup cocoa powder
3/4 teaspoon salt
1/2 cup + 1 tablespoon white sugar
3/4 cup brown sugar (light or dark is fine)
3/4 teaspoon baking soda
1 1/2 teaspoon vanilla extract
1 egg
1 1/2 sticks melted butter (unsalted)
1/2 cup + 1/4 cup white chocolate chips
1 1/2-2 tablespoons of red food coloring
Procedure
Melt your butter and set it aside to let it cool. You will want it to be cool so that it does not melt your chocolate chips.
In a separate mixing bowl combine all of your dry ingredients (except for your chocolate chips) and set aside.
Once your butter has cooled add your egg, vanilla, and red dye, and mix it well until you get a bright red liquid mixture.
Add your liquid mixture to your dry mixture and combine with your spoon until a uniform dough is formed.
Add your chocolate chips and mix.
I then use a cookie scoop and roll it into balls. If you don’t have a cookie scoop two spoonfuls or tablespoons can be used instead.
You will then want to let your dough chill in the fridge for 1.5 hours.
Once you are ready to bake you will preheat your oven to 350 degrees, space them out on a baking sheet and bake for 10-14 minutes.
