As promised, it’s double-post Saturday and I’m bringing you one of my new favorite cookie recipes. This was featured in the recent Giveaway Boxes: Revealed! blog post as it was created and shipped off to Johnston, IA. I found this recipe after trying to find the perfect red velvet recipe that would be shipping friendly and have some great flavor. It’s a winner.
My thing with red velvet is that I was always unsure. I never really got why some people would go gaga for red velvet as I always felt there was some flavor lacking. I couldn’t put my finger on what additional flavor I wanted, but I just knew that if I had options between red velvet and something else, the something else usually won. But as I taste tested the batter and finished product of these cookies, my opinion has changed!
These cookies are great with mini chocolate chips – spreading out the chocolatey flavor in the cookie and also adding a little extra chewiness. Plus they look so great against the red color, don’t they?!
Whether you love red velvet or not, I really do think these are cookies you’ll love. If it helps to convince you, the extras made from my double batch went to Luke’s family in Wisconsin and they didn’t last more than 12 hours.
Convinced yet?
Excellent. I assume, yes.
This recipe makes 12-15 in standard form, so I definitely doubled to make enough for my giveaway box and to bring along to Wisconsin. This is a recipe that I tweaked slightly from the amazing blog, How Sweet Eats. Check out her blog for more delicious and creative twists on cookies and other sweets (lots of great shakes and smoothies on there that I’m dying to try out…particularly the boozy ones). I also just got her new cookbook Seriously Delish and am PUMPED to start working my way through it. She has some pretty fantastic recipes and this is just one of many that I’ve tried and put my own little spin on. (She also doesn’t know I exist, but I really do love her blog and cookbook. Big fan.)
And that Bacon Beer Cornbread I mentioned that Luke and I are making tomorrow? Her recipe too.
Ingredients (for 12-15 cookies, recipe is easily doubled):
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 – 2 teaspoon vanilla (we used the good stuff, but the usual stuff we’ll do)
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup cocoa powder
- 2 – 4 Tbsp of red food coloring (the original recipe says 1 tsp but I wanted RED and kept adding until I got the color I wanted)
- 1 cup of mini chocolate chips (or more if you LOVE chocolate chips)
How to Make:
Like with most cookie recipes, we start off creaming together the butter and both sugars. Throw ’em in the mixer until everything is light and fluffy, which takes a few minutes.
Next in are the vanilla and egg. Cream those in for another minute or so (you can see we doubled the recipe with our two eggs in the photo below).
One of our fun purchases on our honeymoon part 1 in Duluth, MN was a big bottle of Watkins Vanilla Extract. Gosh, I’m obsessed.
Next is my favorite part – adding the red food coloring! As I noted above, we added more than the original recipe because I really wanted RED cookies. I’m weird like that. I added slowly with the mixer going to I could get a sense of the color saturation as I went.
Once I was convinced that the color was perfect, in went the remaining dry ingredients.
Final mix-in was the mini chocolate chips, until the batter looked perfectly spotted with chocolate throughout.
Now, the ice cream scoop is the perfect cookie dough scooping mechanism, a trick a learned a few years back. Use your ice cream scoop to put 3 x 4 balls of batter on a Pam sprayed cookie sheet and then pop into the oven at 375 for 10-12 minutes.
Let ’em cool on a wire rack and then devour with a big glass of milk. Ooohhhh so good and totally changed my thoughts on all things red velvet.
These pack super well and are easy to throw into Tupperware and mail or travel with. I can speak to that on both accounts!
Spatulas & Buttons 
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