Red Velvet Chocolate Chip Cookies

Welcome back to Sally’s Cookie Palooza! Today’s recipe continues my love affair with red velvet desserts. While I’ve made two kinds of red velvet brownies before, I’ve never attempted a red velvet cookie before. I was never a huge fan of red velvet (is it chocolate? is it vanilla?) until I had a super moist slice of red velvet wedding cake a few years ago. Well, my friends, the more I play around with this divine flavor – the more I’m completely hooked.

Ingredients:

• 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (spoon & leveled)
• 1/4 cup (21g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature.
• 3/4 cup (150g) packed light brown sugar (or dark brown)
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature1
• 1 Tablespoon milk (I use buttermilk)
• 2 teaspoons vanilla extract
• 1 Tablespoon red food coloring (liquid, gel, or 2 tsp beet powder alternative)*
• 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)

Directions:

• Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be brighter red. On low speed, beat in the chocolate chips. The dough will be sticky.
• For full instructions please see : sallysbakingaddiction.com

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