Red Velvet Chocolate Cookies

Valentine's Day is approaching, and I want you to try these soft, decadent, and delicious Red Velvet Chocolate Cookies. These cookies are packed with different kinds of chopped chocolate.

About These Cookies

• One important fact about this recipe is that we brown the butter to give these Red Velvet Chocolate Cookies that deep nutty flavour.
• These cookies have a flavour combining a red velvet cake and a chocolate chip cookie as they contain three kinds of chocolates: milk, dark chocolate, and white chocolate.
• This recipe will yield thick cookies with a fudgy inside and crispy edges. Basically, all you expect from a delicious cookie is in these Red Velvet Chocolate Cookies.
• Another nice thing about these cookies is that the ingredients are essential pantry.
• We need good quality food colouring, and I use Americolour Super Red Food Color.

• Usually Red Velvet Cake calls for some white vinegar, however I would like to add vinegar to these Red Velvet Chocolate Cookies. Vinegar gives a more vibrant red in all the red velvet recipes and helps with a soft texture.
• The other ingredient that all red velvet recipes share is cocoa powder. Cocoa powder enhances the chocolate flavour and deepens the red colour.
• We also chill the cookie dough for at least one hour. Chilling the dough gives the cookies stability and does not allow the cookies to spread too much. As a result, the cookies will end up thicker with a gooey center.

How To Make The Red Velvet Chocolate Cookies

• Start by browning the butter. Place the butter in a saucepan over medium heat and gently stir. Butter will melt and foam up. It gradually changes colour from a light amber colour to a darker honey colour. Keep an eye on it, as it burns very quickly. The fat content of the butter starts to solidify and show like brown specks at the bottom of the pan. That is when you should remove the butter from the heat and pour it into a large bowl.

• Immediately add both sugars and whisk until the sugar is dissolved.
• Mix well in the egg, egg yolk, and vanilla extract.
• Next, add the red food colouring and white vinegar and mix well.
• Sift the all-purpose flour, cocoa powder, salt, baking powder and soda in a separate bowl.
• Add the dry ingredients to the butter mixture and gently mix.
• At the end, add the chopped chocolates and mix.
• Scoop the dough onto a baking sheet. Place a few pieces of chopped chocolate on each cookie and chill them for at least one hour.

• Preheat the oven to 350F. Place the chilled cookie dough balls on the lined cookie sheet and leave a two-inch gap between them.
• Bake them for 10-12 minutes or until their edges look set.
• Remove them from the oven and immediately go around them with a large round cookie cutter to make their edges round.
• Let them cool on the baking sheet for 10 minutes, and then transfer them to a cooling rack to cool down fully.

📖 Recipe