An easy-to-follow recipe for super chewy and soft red velvet cookies loaded with chocolate chips! Try this recipe and bake a batch of beautiful eggless soft baked red velvet cookies in less than 30 minutes.
It’s not Christmas, not even Valentine’s Day, but these cookies remind of a festive time! My Red Velvet Chocolate Chip cookies are really chewy (like all my cookies) and would definitely be your favorite type of cookies if you’re a lover of all things red velvet. They’re super soft and moist from the inside, and filled with the goodness of white chocolate chips. Let’s just say these are going to be your buddies when you’re feeling down. 😉
Because these cookies look sooo good I went crazy taking their pictures, you won’t believe it but I have close to a 100 shots of them in different angles! They certainly look like a treat and will go down really well with people with a cup of tea or coffee (I suggest coffee 😉 ). The recipe is fairly simple and starts like all my cookies, with a simple cookie dough. However, unless all my cookies you don’t need to chill the dough.
I decided to not chill the dough this time to save on time and baked these right away, surprisingly, despite being on the room temp the cookie dough didn’t spread as much and the cookies were perfectly crunchy on the top and chewy in the middle. All in all I had a batch of 16 cookies ready in 30 minutes! These are quick, easy and taste fabulous, need more convincing? 😀
- • Flour, 1 cup or 130 grams
- • Cocoa Powder, 3 tablespoons
- • Baking Powder, 1 teaspoon
- • Salt, ⅓ teaspoon
- • Butter, 100 grams
- • Powdered Sugar, 100 grams
- • Vanilla Essence, 1 teaspoon
- • Red Food Color (Liquid= 1+1/2 tablespoon; Gel= a few drops)
- • Milk, 2 tablespoons
- • Chocolate Chips, ½ cup
- Preheat the oven to 180 degrees Celsius for about 10 minutes. Line a baking tray with parchment or butter paper and set aside.
- In a bowl, whisk butter and sugar together for about a few minutes until they're properly combined. Add in the vanilla essence and mix again.
- In a small bowl, mix milk and red food colour together and mix them with the butter sugar mix.
- Now sift in all the dry ingredients, flour, cocoa powder, baking powder and salt into this bowl and mix. Get the dough together with the help of a spatula. If the dough seems dry add in a tablespoon or two of milk. Add in the chocolate chips.
- The dough should look something like this. Neither too wet nor too dry.
- Now take a tablespoon of dough per cookie, make a ball and flatten it slightly. You should have about 16 cookies in the end. Line the cookie dough balls on the baking tray about 1 inch away from each other. These will spread but not too much.
- Bake the cookies for 10 minutes at 180 degrees Celsius. The cookies will look really soft when you take them out, do not lift them right away. Let the cookies cool down for atleast 10 minutes before you transfer them to a baking tray.
- If your oven is small, you can bake these in batches too.
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