Red Velvet Chocolate Chip Cookies

These red velvet cookies are perfectly chewy and soft from the inside, slightly crispy on the edges and loaded with dark chocolate chips. You can easily taste the red velvet flavour that just melts in your mouth when you take a bite from the cookie!

Prep:
10 min
rest:
CHILL:
20-30 min
RISE:
Cook:
12 min
TOtal:
52 min

Ingredients

  • 1 1/2 cup (195 g) all purpose flour
  • 2 tbsp (12 g) cocoa powder
  • 1/2 cup (113 g) unsalted butter, Softened to room temperature
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar
  • 1 egg (UK medium sized), at room temperature
  • 1/2 tsp baking soda
  • 1 tbsp plain yogurt
  • 1 cup (160 g) chocolate chips, Divided
  • 1 tsp red food gel colour

Instructions

  1. In a medium bowl, sift together cocoa powder, all purpose flour, salt and baking soda. Whisk them to mix well and set aside.
  2. In a large mixing bowl, add unsalted softened butter and white granulated sugar, light brown sugar and vanilla extract, beat them until light and fluffy by using electric hand mixer for about one minute. Now add the egg and beat again until well combined. Now add yogurt, beat until well combined, scrape down the sides and bottom of the bowl as needed. Add red gel food colour according to your colour preference, beat again to mix well.
  3. Gradually add the dry ingredients mixture into the wet mixture in two batches, beat after each addition until just combined. Avoid over beating.
  4. Fold in the 3/4 cup (120 g) dark chocolate chips. Save 1/4 cup (40 g) chocolate chips for decoration on top of the cookies. The batter will be sticky.
  5. Cover the bowl with plastic wrap and refrigerate it for 20-30 minutes. Don’t skip this step, as it makes your cookies chewier, thicker and flavourful. It also prevents the cookies from spreading too much in the oven while baking.
  6. Line your baking sheet with parchment paper. Preheat the oven to 155 C/320 F (for Fan oven) and 175 C/347 F for conventional oven.
  7. Shape the dough into balls about 1 1/2 tbsp each. Place them on the baking sheet, cookies should be 2 inches apart from each other. Press the few more chocolate chips on the top of each cookie ball.
  8. Bake in the preheated oven for about 10-12 minutes. Keep in mind, they will look a bit under baked in the middle as they will continue to cook once out of the oven. Bake one sheet at a time. Keep the remaining dough in the fridge and repeat the process.
  9. To make perfectly round cookies, as soon as the cookies come out of the oven, while they are still hot, push in the edges of the cookies with the back of the spoon. You can also take any round object or cookie cutter slightly larger than cookies. Scoot it around the hot cookie into a perfectly round shape.
  10. Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely.
NOTES
  1. Cookies are best served straight from the oven but you can store any left over cookies.
  2. Cool them completely then store in an airtight container for up to 3 days at room temperature, for up to 5-6 days in the fridge or up to 2 months in the freezer. You will reheat your frozen cookies in the oven for 30 seconds-one minute because warm chocolate chip cookies are the best.