After yet another Sunday afternoon of watching the Pats play the 49ers, I baked up a batch of these incredibly chewy, slightly chocolatey, aesthetically red cookies.
One of my closest friends had recently tore her ACL and had had her surgery before the weekend. She is one of those people who hates all things chocolate (not sure how that’s humanly possible), but oddly enough, she loves all things red velvet, even though red velvet baked goods all contain a hint of chocolate in them. I hoped that I could cheer her up by paying her a visit and dropping off a baked batch of what she likes best.
These cookies are quite simple to make (note: the dough requires one hour of refrigeration), and they make for an impressive, professional showing. They come out of the oven slightly puffy, so I suggest using the length of an index finger to gently pat them down.
For aesthetics, additional chocolate chips can be gently pressed into the top of each cookie after coming out of the oven, but before cooling down.
Recipe (modified from Sally’s Baking Addiction) – makes 2 dozen cookies
- 1 1/2 cups + 1 tbsp flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 stick unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup sugar
- 1 egg
- 1 tbsp milk
- 2 tsp vanilla
- 1 tsp gel food coloring (or enough to your liking)
- 1 cup chocolate chips or white chocolate chips
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a stand mixer with the paddle attachment, beat the butter until creamy. Beat in the brown sugar and sugar, scraping down the sides of the bowl.
- Beat in the egg, milk, and vanilla.
- Mix in the food coloring. I suggest mixing it thoroughly into a spoonful of batter first, then mixing that into the rest.
- Stir the dry ingredients into the wet ingredients in two parts.
- Stir in the chocolate chips.
- Cover the bowl and refrigerate for 1 hour (or more).
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Using a small ice cream scoop, scoop out and roll medium-sized balls of dough (overfill the ice cream scoop). Place 12 balls on each pan.
- Bake one pan at a time for 10 minutes. Gently press a few chocolate chips into the top of each baked cookie immediately, if desired. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.