Red Velvet Chocolate Chunk Cookies

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; use with 1 cold egg yolk)
• 1 egg yolk (Cold)
• 1 tbsp vanilla bean paste
• 1 tsp white vinegar
• 1 tbsp gel red food coloring
• 1 cup semisweet chocolate chips (Chopped)
• 0.5 cup white chocolate chips (Chopped; the source describes these as white chocolate chunks in the instructions)

Steps

1. 1

   Place the cold, cubed butter in a bowl or stand mixer. Beat on high for about 2 minutes, until creamy.

2. 2

   Add the dark brown sugar and granulated sugar. Beat on high for 2–3 minutes, until the mixture is light and fluffy.

3. 3

   Add the cold egg, cold egg yolk, vanilla bean paste, white vinegar, and gel red food coloring.

4. 4

   Beat on high for 3–4 minutes, until the mixture is smooth and deeply red.

5. 5

   In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.

6. 6

   Gradually add the dry ingredients to the wet mixture. Mix only until combined; do not overmix.

7. 7

   Fold in the chopped semisweet chocolate chips and chopped white chocolate chips.

8. 8

   Scoop the dough into tall 4-ounce balls and place them on a baking sheet.

9. 9

   Freeze the shaped cookie dough for at least 2 hours or overnight.

10. 10

    Preheat the oven to 350°F (175°C).

11. 11

    Arrange 3–4 frozen cookies per baking tray, spacing them about 4 inches apart.

12. 12

    Bake for 16–18 minutes, until the edges are set while the centers remain soft.

13. 13

    Let the cookies cool on the baking sheet for 15 minutes, then transfer them to a wire rack. They will firm up while remaining chewy inside.

Notes

The source does not specify the final yield; approximately 9 cookies are estimated from the stated 4-ounce dough portions. Freeze the shaped dough for at least 2 hours or overnight before baking.

Nutrition per serving

• dessert
• cookies
• baked
• red velvet
• chocolate
• make-ahead