It's cold and snowy outside and all I want to do is stay inside and be warm. I love baking on snow days because having the oven on keeps me nice and toasty. It doesn't even matter what I'm making, in my mind snow days are baking days.
This past weekend I was looking for some new cookie recipes. I like making cookies because they are easy, don't take much time, and they are great for sharing. The possible flavor combinations are endless as well.
This recipe for Red Velvet Cookies sounded good so I decided to make it. I was heading home to my parents and I knew my cousin Kristin would be there and anytime I think of red velvet anything I think of her. She is pretty much the red velvet queen so I figured I could make these cookies and take them with me to share.
I'm not always a huge fan of red velvet because I'm not a huge chocolate fan. In fact this recipe called for just chocolate chips but I changed it to half chocolate chips and half white chocolate chips to lighten it up a bit. I think white chocolate goes well with red velvet anyhow so that wasn't a huge addition.
The big surprise is how much I liked these cookies. The chocolate flavor of the cookie is light which I prefer. The chocolate chips and white chocolate chips are so delicious in this cookie. They add a richness and a creaminess that is just about perfect.
Red Velvet Cookies
Light chocolate cookies studded with creamy milk chocolate chips and white chocolate chips.
- 1 c. brown sugar
- ½ c. sugar
- ¾ c. butter, melted
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon red food coloring
- ¼ c. cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 c. milk chocolate chips
- ½ c. white chocolate chips
- Preheat the oven to 350 degrees.
- In a large bowl combine the brown sugar, sugar, and butter. Mix until combined.
- Add in the eggs and vanilla and mix well.
- Stir in the red food coloring.
- Add the flour, cocoa powder, baking soda, and salt and mix until well combined.
- Fold in the chocolate chips and white chocolate chips.
- Using a 1 inch cookie scoop, scoop the dough onto a baking sheet making sure the dough balls are at least 2 inches apart.
- Bake for 13-15 minutes then remove from oven.
- Allow the cookies to cool for 2 minutes then remove from the baking sheet and place on a wire rack to cool completely.
Recipe adapted from One Little Project
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