This month's What's Baking theme: Red Velvet was fitting for February. Who doesn't like red velvet—especially around Valentine's Day? Did you know that true red velvet is not chocolate flavor, but actually buttermilk? Some recipes differ and call for more chocolate or cocoa than others, which gives some red velvet recipes more chocolate flavor than others. In cookie form, these red velvet chocolate chip cookies were one of those chocolate-heavy red velvet recipes. They were not as red as I hoped they would be because the brown cocoa overpowered the red food coloring, giving them a reddish-brown color.Color aside, these cookies were so delicious that I could not stop eating them! They had a deep chocolate flavor that paired well with the white and semisweet chocolate chips.
Red Velvet Chocolate Chip Cookies
Source: The Barbee Housewife
1 stick butter
1/2 cup white sugar
1/2 cup of brown sugar
1 teaspoon vanilla
1 teaspoon red food coloring
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon Salt
1/3 cup cocoa powder
1/2 cup chocolate chips (I used a mix of about 3/4 cup of white and semisweet chocolate chips.)
Preheat oven to 375 degrees and line baking sheets with parchment paper.
Whisk together flour, baking soda, salt, and cocoa powder in a large bowl and set aside.
Beat the butter and sugars together until light and fluffy. Add the egg, vanilla, and red food coloring and mix until well combined. Add the flour mixture and mix until just combined. Stir in chocolate chips.
Drop balls or mounds of dough onto the baking sheets and bake for 10-13 minutes.
Let cool a few minutes on the baking sheets and transfer to a rack to cool completely.