I personally feel that the words "red velvet" itself makes any baked treat very special and sexy! Is it just me or is it like that for everybody, I wonder! Red velvet chocolate chip cookies recipe has been in my "to-try" list like forever!
I have already tried vegan red velvet cupcakes and was very pleased with its appearance and taste. Ever since have bookmarked recipes for red velvet chocolate chip cookies, red velvet doughnuts, red velvet cake, etc.
Being Christmas cookie swap time I decided to try the red velvet chocolate chip cookies recipe first and the rest later. There were so many recipes and I had bookmarked two. One was a red velvet chocolate chip cookie recipe from cake mix and the other one was from scratch. Since I didn't have cake mix on hand thought of trying the red velvet chocolate chip cookie recipe from scratch.
Like any other chocolate chip cookie recipe these cookies also start with the usual ingredients, the only difference being adding cocoa powder and red food color. Chocolate chip cookie recipes are a huge hit in my house and have tried many variations of it. I was eager to add this red velvet chocolate chip cookie recipe to that list.
As always made some changes to the original recipe to make it egg free. The only thing I felt missing was the dark red color because I guess I didn't have the correct red food color. I used the gel paste instead of the liquid color so the red color was not as good as I expected it to be. So get the right color.
Red Velvet Chocolate Chip Cookies Recipe
|Prep Time||Cook Time||Yields|
|15 Mins||10 Mins + Cooling Time||24 Cookies|
- 1 and 1/2 cups all-purpose flour
- 2 and 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon cornstarch
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated white sugar
- 1 teaspoon white vinegar
- 1 and 1/2 teaspoons Ener-G egg replacer
- 3 tablespoons water
- 1 and 1/2 teaspoons vanilla extract
- 1 and 1/2 teaspoons red food color
- 3/4 cup white chocolate chips
- In a mixing bowl stir together the flour, cocoa, cornstarch, baking powder, salt and set aside.
- In another large bowl beat together the butter and sugar until its light and creamy.
- Now add the vinegar, Ener-G, water, vanilla extract, food color and beat well.
- Stir in the flour mix into the wet mix and mix well. Stir in about 1/2 cup of the chocolate chips and retain the rest. (See My Notes).
- The dough might appear to be sticky, so I would suggest to refrigerate it for at least an hour before you can bake the cookies.
- Preheat the oven at 375F/190C for 15 minutes.
- On a lightly greased cookie sheet scoop out about a tablespoon of dough for each cookie and slightly flatten it. (See My Notes)
- Bake for about 9-11 minutes. Remove the cookie sheet from the oven and leave it on a wire cooling rack for it to cool. Now press the reserved chocolate chips on the warm cookies in a neat pattern to make it look attractive.
- After about 8-10 minutes remove the cookies from the cookie sheet and let it cool completely on the wire rack before storing it in an air-tight container.
- For cookies I suggest that you do a test bake with one or two cookies, see how it turns out and then bake the rest accordingly. This will give you a clear picture if a cookie will spread too much or not, if you should flatten it or not.
- I was skeptical about sticking the chocolate chips on warm cookies but did it anyhow and was pleasantly surprised with the result. It had a neat appearance and looked beautiful. This is especially a great idea if you want to photograph the cookies. But the chocolate chips will be in a semi-solid state because of the heat from the cookies, so you might have to wait for a while to store the cookies in a container or else when you top one cookie over the other the melted chocolate chip with stick to the cookies.