Red Velvet Chocolate Chunk Cookies
Red Velvet Chocolate Chunk Cookies
Ingredients
- 1 cup unsalted butter, softened, cubed
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon red gel food coloring
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks
- 1 cup white chocolate chunks
Instructions
- 1
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 2
Beat in the eggs one at a time, mixing well after each addition. Stir in the red gel food coloring until the mixture is uniformly red.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
⏱️ 1 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min
- 5
Fold in 3/4 cup of the dark chocolate chunks and 3/4 cup of the white chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min
- 6
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
- 7
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 8
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Press a few of the remaining dark and white chocolate chunks onto the top of each cookie dough ball.
⏱️ 5 min
- 9
Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 350
- 10
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Red Velvet Chocolate Chunk Cookies
- 1 cup unsalted butter, softened, cubed
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon red gel food coloring
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks
- 1 cup white chocolate chunks
Instructions
- 1
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 2
Beat in the eggs one at a time, mixing well after each addition. Stir in the red gel food coloring until the mixture is uniformly red.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
⏱️ 1 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min - 5
Fold in 3/4 cup of the dark chocolate chunks and 3/4 cup of the white chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min - 6
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
- 7
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 8
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Press a few of the remaining dark and white chocolate chunks onto the top of each cookie dough ball.
⏱️ 5 min - 9
Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 350 - 10
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min