Easy Red Velvet Chocolate Chip Cookies
These Easy Red Velvet Chocolate Chip Cookies deliver soft, chewy cookies with a hint of tang and plenty of chocolatey goodness.
Equipment
- large microwave proof bowl
- medium size bowl
- whisk
- 4 half sheet pans
- Parchment paper
- wire cooling racks
Ingredients
- 1 c Unsalted Butter
- ¾ c White Granulated Sugar
- ¾ c Dark Brown Sugar1
- 1 tbs Vanilla Extract
- 2 Large Eggs
- 4 teaspoon Red Food Coloring2
- 2 teaspoon White Vinegar
- 1 ¾ c All-Purpose Flour
- 1 ¾ c Cake Flour
- 3 tbs Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Table Salt
- 5.5 oz Semi Sweet Chocolate Chips
- 5.5 oz White Chocolate Chips
Instructions
- Preheat oven to 350°F. Line four half-sheet pans with parchment paper and set aside until ready to use.
- Place the all-purpose flour, cake flour, baking soda, table salt, and cocoa powder in a medium bowl. Use a whisk to combine all the dry ingredients. Set the bowl aside until ready to use.
- Place the unsalted butter in a large microwave-proof bowl. Heat in the microwave in 30-second intervals until the butter has melted, about a minute. Add the dark brown sugar and white granulated sugar, then use a whisk to combine. Next, add the vanilla extract and two large eggs, whisking to combine. Add the white vinegar and red food coloring. Whisk until the mixture is well emulsified.
- Add the dry ingredients, about a cup at a time, and use a silicone spatula to stir them into the wet ingredients. Next, stir in the semi-sweet and white chocolate chips.
- Use a two tablespoon, or one ounce, ice cream scoop to portion the dough. Place eight dough balls, about three inches apart, on each of the prepared baking pans3, the last pan will only have four to five balls of dough. Bake the pans one at a time in a 350°F oven for 12 to 14 minutes.
- Remove the pan from the oven and place it on a wire cooling rack. Continue baking the rest of the pans one at a time. Allow the cookies to cool for about five minutes on the pans, then transfer them to a wire cooling rack. Store in an airtight container for up to five days.
- Yield 28 cookies
Tips/Notes
- In this recipe, I used dark brown sugar. however, you can substitute light brown sugar instead.
- Recently the FDA banned Red 3 dye however, this ban does not go into effect until January 15, 2027. The McCormick Red Food Coloring that I used in this recipe, and is what's typically found in most supermarkets, unfortunately does contain the banned ingredient. However, there are some red food colorings on the market that do not contain the banned ingredient. Amazon sells a variety of natural food colorings, ranging from powder to gel to liquid. The one that I would recommend, that is closest to what I used in this recipe, is this Amazon Fresh Red Food coloring. You can also get plant based food colorings at Whole Foods, but they come in a pack of four colors.
- To make the cookies a little more visually appealing, I slightly flattened the dough and placed a few semi sweet and white chocolate chips in the tops before baking.
Nutrition
Calories: 227kcalCarbohydrates: 29gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 31mgSodium: 135mgPotassium: 87mgFiber: 1gSugar: 17gVitamin A: 224IUVitamin C: 0.03mgCalcium: 26mgIron: 1mg
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