Red Velvet Chocolate Chip Cookies by
Source: http://sallysbakingaddiction.com/2013/12/13/red-velvet-chocolate-chip-cookies/
Ingredients
1 and 1/2 + 1 tablespoon all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
3/4 cup light brown sugar
1/4 cup granulated sugar
1 egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
2.5 teaspoons red food coloring
1 cup semi-sweet chocolate chips
Instructions
1. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside
2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about one minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. 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 redder. On low speed, beat in the chocolate chips. The dough will be sticky.
3. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour. Chilling is mandatory.
4. Preheat oven to 350 F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
5. Scoop 1.5 tablespoons of dough and mold into a ball. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may only have spread slightly, that is okay. Simply press down on the warm cookies to slightly flatten and form crinkles.
6. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months - thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).
2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about one minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. 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 redder. On low speed, beat in the chocolate chips. The dough will be sticky.
3. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour. Chilling is mandatory.
4. Preheat oven to 350 F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
5. Scoop 1.5 tablespoons of dough and mold into a ball. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may only have spread slightly, that is okay. Simply press down on the warm cookies to slightly flatten and form crinkles.
6. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months - thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).