I’m going to pitch in a “big” treat for you. It’s red, its soft and chewy, it has chocolate in the center and it’s the easiest Red Velvet Chocolate Chip Cookie you could ever make and it taste great! Not all Red Velvet dessert requires a lot of time to make. If you’re thinking of making one but is being hold back with the work involved, worry no more. This Red Velvet Chocolate Chip Cookie is absolutely amazing and easy to make. It’s a Chocolate Cookie with few additional ingredients to turn it to Red Velvet version. Those two ingredients are cocoa powder and red food coloring.
I made a Red Velvet White Chocolate Chip over the holidays and the combination turned out great. The white chocolate chips replaces cream cheese frosting so that it doesn’t lack the creaminess that the frosting provide. That version has a thick and fudgy texture as compared to this one which is soft and chewy. You can interchange the cookie batter if you like and use white chocolate chip or chocolate chip. When I was making that, I thought chocolate chip version would be nice as well, with addition of chocolate filling in the middle it will be amazing! Like a hot chocolate lava following out of the center when you bite on it.
Inspiration of this Cookie
I obviously have a thing for red velvet desserts because I just cannot resist them. So you could probably guess that this cookie was inspired by my other red velvet dessert like Red Velvet Cheesecake Cake, Cream Cheese Stuffed Red Velvet Cookie, and Red Velvet White Chocolate Chip Cookie. Another thing that inspired me to make this is the coming Valentines Day. Whether you celebrate it or not, you deserve to treat yourself with something sinfully delicious as this cookie. Something simple, decadent and elegant.
How I made this cookie
Make the Cookie Dough: The process is almost the same when making regular chocolate chip cookie. That is cream butter and sugar, then add egg and add dry ingredients then chocolate chips. One important thing to remember about butter, the butter should be soft but not melted. 45 -60 minutes at room temperature is what works for me, although sometimes it could vary depending on the humidity and temperature in the kitchen. Push your finger into the butter, if it creates a dent and you can feel that the butter is still cold then your good to go. Too soft butter could result to soft dough and soft dough could result yo flat cookie. If that happens, chill the batter in the fridge to harden it a little bit. Then as I always suggest, do a bake test for 1 piece. Now, if the butter is too hard, you will end up with a thick and puffy cookie which is not that bad if that is your preference. But for this recipe, I aimed got soft and chewy texture.
Fill the dough and sandwich it: Last but not the list, we need to assemble the cookies. We are going to add chocolate in the middle of two cookie dough, like a sandwich. Then were going to pinch all around to seal the edges then roll the cookie dough between our palms to form into a smooth surface ball. Then off it goes into the oven to bake. After 15 minutes, they’re done! Cool them slightly then dig in and see and feel the chocolate lava flowing out of the cookie. Yummy!
It’s not too complicated for something that looks this good! It taste good as it looks, that I can assure you. It has a soft and chewy texture with a flowing chocolate lava in the middle, a slightly crunchy edge and an additional treat or more chocolate chips in each cookie. Definitely a must try cookie. Now let’s get into the details, shall we? Let’s get started!
- 5 tablespoons salted butter – softened at room temperature (about 45 – 60 minutes in room temperature)
- 1/4 cup dark brown sugar
- 3 tbsp granulated white sugar
- 1 large egg yolk
- 1/2 tsp of vanilla extract
- 2 tsp red food coloring
- 1 tsp natural cocoa powder
- 1/2 cup all-purpose flour + 2 tbsp
- 1/4 tsp fine salt
- 1/4 tsp corn starch
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 cup dark chocolate chips
- 2 ounce chocolate chunk (or more)
Suggestions on what to do with left over egg whites
- Preheat the oven to 375F. Line a light-colored baking sheet with a silicone mat.
- In a medium bowl, beat the butter and sugars with an electric mixer on medium speed about 3 minutes. The mixture will start to get thick.
- Next, add the egg yolk, vanilla extract, food coloring and beat until just combined, about 2 minutes. Scrape side and bottom of the bowl.
- Dry Ingredients: Whisk together cocoa powder, flour, salt, cornstarch, baking soda and baking powder in a separate bowl.
- Add the dry ingredients to the butter mixture, and beat in medium medium speed just until combined, about 1-2 minutes. Scrape the side of the bowl from time to time. The batter will be soft and sticky.
- Manually stir in the chocolate chips. If you’re cookie dough is too soft and runny, don’t be afraid to add 1 tbsp of flour. A lot of factors could affect the consistency of the dough and sometimes even if you follow the exact measurement the cookie batter could be different from what’s expected. If you cannot even scoop it or form it into a ball, or it sticks heavily on your palm, then your dough is too soft. You can chill it for 15 – 30 minutes before shaping it so that it is easier to handle.
- Scoop the dough into 4 or 5 portions (or more if you like it smaller) then using the palm of your hands, roll them to create more like a marshmallow shape instead of round. The taller shape will help the cookie to not spread too much. Arrange in a cookie pan and space them evenly on the baking sheet, about 3-inch apart. I strongly suggest to bake 1 piece first to see how much the cookie will spread. If your cookie became thin and it spreads too much, that means your dough is too soft or your oven temperature is too hot. Either chill your dough 15 – 30 minutes and re-check your oven temperature.
- Chill the dough for at least 15 minutes. Please don’t skip this as it makes a lot of difference in giving the cookie the right spread and structure.
- Medium (about 80 grams) – Yields 5 pieces: 14 minutes, remove the cookies from the oven when the edges and top start to turn golden brown while the center is still soft.
- Large (about 85 grams) – Yields 4 pieces: 15-17 minutes, remove the cookies from the oven when the edges and top start to turn golden brown while the center is still soft.
- Remove from the oven and top with more chocolate chips as desired. Let the cookies rest on the baking sheet for 3 minute before moving them to a wire rack to cool.
Before you go, can you please click on the “Like” button below (that is if you like this recipe) or leave a comment, I would like to hear from you ♥
How to freeze baked and unbaked cookie
I created a separate post that discusses How to Freeze Cookie Dough. Check it out as it covers the basic information that you need to know, and they are very handy. The post covers briefly the following:
- Why freeze cookie dough?
- What kind of cookies are best for freezing?
- What are the cookies to avoid freezing
- How long can you freeze a cookie dough?
- Freezing baked cookies
- How to freeze cookie dough?
- Baking Frozen Cookie dough
- Freezing decorated cookies