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Red Velvet Chocolate Chunk Cookies are a rich and decadent treat based on the classic southern cake. These chewy cookies are tinted red, have a soft cocoa taste, and are filled with chocolate chunks.
If you’re a fan of the classic red velvet cake, I urge you to give these cookies a try. Heck, even if you’re not – you may become a fan after trying this recipe! These cookies are soft and moist inside, just as a proper cookie should be. There’s a hint of cocoa in the dough, and a handful of chocolate chunks thrown in for good measure. Any chocoholic would be proud.
Not sure what red velvet is all about? Red Velvet has evolved over the years, and is generally known as a traditional southern cake. Red velvet used to get its red color from cocoa mixed with something acidic, like vinegar or buttermilk. This would bring out the red pigment in cocoa powder and color the cake batter. Beet juice was also used during World War II due to food rationing. Some recipes still include beet juice or beet powder, instead of the now commonly used red food coloring.
I like to use red gel food coloring for my red velvet recipes. It doesn’t affect the consistency of the recipe, and it also doesn’t change the flavor. If you are uncomfortable using food coloring in your recipes, simply leave it out. It will not affect the recipe, and they will still taste just as good!
Red Velvet Chocolate Chunk Cookies
- 1 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 tablespoon red gel food coloring
- 2 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chunks
- In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat for a full 3 minutes, mixture will look fluffy. Add milk and red food coloring, stir to combine.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Gradually stir dry ingredients into butter mixture until just combined.
- Add chocolate chunks and stir until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 9-11 minutes, or until cookies have spread slightly and begin to crack on top. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
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