Red Velvet Chocolate Chip Cookies
Red velvet cookies with two types of chocolate chips.
Equipment
- Stand mixer with paddle attachment
- 2 Lined sheet pan
- 2 tablespoon cookie scoop
- Mixing Bowl
Ingredients
- 2¾ cup all-purpose flour
- 1 cup brown sugar packed
- 1 cup sugar
- ½ cup cream cheese softened
- ¾ cup Butter unsalted, softened
- ¼ cup cocoa powder
- 1 tsp kosher salt
- 1 tbsp vanilla
- 1½ tsp red food dye
- ½ tbsp espresso powder
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 egg
- 1 egg yolk
Instructions
- Preheat the oven to 350°F or gas mark 4.
- In a bowl whisk the cocoa powder, flour, salt, espresso powder, and baking soda together and set aside.
- In the bowl of a stand mixer with paddle attachment add the butter and cream cheese. Beat on medium high until the mixture lightens. Add both sugars and continue to beat. Once the butter starts lightening again add the egg and egg yolk. Mix until combined and then add the vanilla food dye. Scrape down the sides as needed.
- Reduce the speed to low and add the flour mixture until just combined. Then add the chocolate chips. Scoop the cookie dough onto the lined sheets. Bake both sheets pans at the same time rotating them halfway through. Bake for 10 minutes. Allow to cool on the pan for a couple of minutes before transferring to a cooling rack. Repeat with the remaining cookie dough.
Notes
The dough can be frozen in an air tight container for up to 2 months. For ease of baking later freeze as pre-portioned balls of cookie dough.
Nutrition
Serving: 1cookieCalories: 140kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 19mgSodium: 111mgPotassium: 61mgFiber: 1gSugar: 12gVitamin A: 134IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Nutrition Disclaimer*
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