Happy Valentine’s Day, Everyone!!!!
Today is a day of love – Be sure to show someone you love, whether it be a husband/wife, brother/sister, friend, or stranger.
For this special occasion, I made Red Velvet Cookies! Since my husband’s office staff works very hard for his patients, I made these to spoil his staff and word on the street is they were a popular treat. Since I don’t eat dairy, I only indulged in one and I thought they were pretty delicious myself. Although they don’t really TASTE like a red velvet cake, they are such a vibrant red color which is perfect for this loving holiday.
1 and 1/2 cups + 1 Tablespoon flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
3/4 light brown sugar (or dark brown)
1/4 cup granulated sugar
1 egg, at room temperature * To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes.
1 Tablespoon milk – I used almond milk
2 teaspoons vanilla extract
1 Tablespoons red food coloring or more (depends on your color preference)
3/4 cup semi-sweet white chocolate chips, plus more for topping if desired.
**You can add up to 1 cup, but I felt like with the 1 cup chips there wasn’t a good cookie to dough ratio, so I recommend using 3/4 cup chocolate chips.
Prepare the dough: To be cooled for at least an hour before baking
- Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
- Using an electric mixer, beat the butter on high speed until creamy, about 30 seconds – 1 minute.
- Once creamy, switch to medium speed and beat in the brown sugar and granulated sugar until combined. Next, beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Lastly, add the food coloring and beat until combined.
- Once well combined, pour the dry ingredients into the wet ingredients 1 cup at a time and mix on low until the dough forms- you don’t want to over-dry the dough so it’s crucial to add the flour in batches. You will notice when adding the flour that the color of the dough gets darker from the cocoa, so add in more food coloring if you’d like the dough to be redder. I added another teaspoon for the deeper red I was looking for.
- When dough is the desired color, beat in the chocolate chips on low speed.
- Cover the dough tightly with aluminum foil or plastic wrap and chill in the fridge for at least 1 hour (and up to 4-5 days. If chilling for a day or more, make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking.
- When finished chilling, preheat oven to 350F degrees. Line two large baking sheets with parchment paper and begin adding your dough to the sheets.
- Scoop about 1 to 1.5 Tablespoons of dough and mold into a ball, and place on sheet. you should comfortably fit 9 balls onto each. Bake each batch for 9-10 minutes. If the cookies are a little high, press down on the warm cookies slightly with a spatula to flatten. If desired, while cookies are warm, add a few chocolate chips into the tops of the warm cookies.
- Cool cookies for 5 minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months.