Imported from Instagram

Red Velvet Chocolate Chunk Cookies

Name: Red Velvet Chocolate Chunk Cookies
Prep time: 20 min
Cook time: 18 min
Total time: 158 min
Yield: 12 servings
Cuisine: American
Ingredients: 2.25 cup all-purpose flour; 2 tbsp cornstarch; 2 tbsp natural cocoa powder; 0.25 tsp baking soda; 0.5 tsp baking powder; salt (Pinch); 1 cup unsalted butter (Cold and cubed); 1 cup dark brown sugar; 3 tbsp granulated sugar; 1 large egg (Cold); 1 egg yolk (Cold); 1 tbsp vanilla bean paste; 1 tsp white vinegar; 1 tbsp gel red food coloring; 1 cup semi-sweet chocolate chips (Chopped); 0.5 cup white chocolate chips (Chopped; described as white chocolate chunks in the instructions)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Large, chewy red velvet cookies made with cocoa, cold butter, brown sugar, semi-sweet chocolate, and white chocolate. They bake with set edges and soft centers, then firm up while remaining chewy inside.

12 servings158 minAmerican

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Ingredients

2.25 cup all-purpose flour
2 tbsp cornstarch
2 tbsp natural cocoa powder
0.25 tsp baking soda
0.5 tsp baking powder
salt (Pinch)
1 cup unsalted butter (Cold and cubed)
1 cup dark brown sugar
3 tbsp granulated sugar
1 large egg (Cold)
1 egg yolk (Cold)
1 tbsp vanilla bean paste
1 tsp white vinegar
1 tbsp gel red food coloring
1 cup semi-sweet chocolate chips (Chopped)
0.5 cup white chocolate chips (Chopped; described as white chocolate chunks in the instructions)

Steps

1
Place the cold, cubed butter in a bowl or stand mixer and beat on high for about 2 minutes, until creamy.
2
Add the dark brown sugar and granulated sugar. Beat on high for 2–3 minutes, until light and fluffy.
3
Add the cold egg, cold egg yolk, vanilla bean paste, white vinegar, and gel red food coloring. Beat on high for 3–4 minutes, until smooth and deeply red.
4
In a separate bowl, whisk together the flour, natural cocoa powder, cornstarch, baking powder, baking soda, and salt.
5
Gradually add the dry ingredients to the wet mixture, mixing only until combined.
6
Fold in the chopped semi-sweet chocolate chips and chopped white chocolate chips.
7
Scoop the dough into tall 4-ounce balls and place them on a baking sheet.
8
Freeze the shaped cookie dough for at least 2 hours or overnight.
9
Preheat the oven to 350°F (175°C).
10
Place 3–4 frozen cookies on each baking tray, spacing them about 4 inches apart.
11
Bake for 16–18 minutes, until the edges are set while the centers remain soft.
12
Let the cookies cool on the baking sheet for 15 minutes, then transfer them to a rack. They will firm up while staying chewy inside.

Notes

The source does not state the final yield; approximately 12 cookies is estimated from the 4-ounce dough portions. Freeze for at least 2 hours or overnight before baking. The source does not specify whether the baking sheet should be lined.