Delish Red Velvet Chocolate Chip Cookies
I make these Delish Red Velvet Chocolate Chip Cookies because sometimes you need dessert that looks fancy on Instagram but tastes like you stayed up too late and made excellent life choices. Think soft, slightly tangy red velvet dough studded with gooey chocolate chips — basically a velvet cupcake that learned to live its best cookie life. Try it because it’s pretty, it’s comforting, and it’s the kind of thing that makes people forgive you for serving milk that’s technically warm.
My husband once tried to “help” by taste-testing the whole batch while I was on the phone. He left one suspiciously smaller cookie and a trail of crumbs leading to his recliner like Hansel and Gretel but with less directional sense. The kids, meanwhile, decorated the cooling rack with powdered sugar and sequins (don’t ask), and I learned that sprinkles attract tiny humans like Wi-Fi attracts people at brunch.
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Why You’ll Love This Delish Red Velvet Chocolate Chip Cookies
– They look like you put effort in, but the technique is forgiving — perfect for aspiring domestic frauds.
– Red velvet gives you that slightly tangy, cocoa-ish vibe without having to make a layer cake. Drama, minus eight hours.
– Chocolate chips = universal currency. People will trade you favors for one. Maybe even wash a dish. Maybe.
Time-Saving Hacks
– Scoop dough with one hand and microwave the other for two seconds — less clumpy scoops, same guilt.
– Bake on parchment so you only touch one sheet and pretend that counts as doing the dishes.
– Chill the dough by stuffing it in the freezer for 10 minutes while you scroll for a distraction; takes less time than your existential crisis about calories.
Serving Ideas
– Serve with cold milk if you want to keep it traditional and comforting.
– Offer with coffee if you’re pretending these cookies are breakfast (I won’t judge, but my dentist will).
– Serve with wine if the kids drove you nuts today — red pairs nicely with red, and denial pairs nicely with booze.
– Or just hide on the couch and eat them all while watching something trashy. No one needs to know.
What to Serve It With
Cookies = easy. I like a simple platter with napkins and a stubbornly full cookie jar because presentation matters if you’re trying to impress people who eat free food. Also try vanilla ice cream for instant adult-dessert credibility.
Tips & Mistakes
– Don’t overmix the dough unless you want hockey-puck vibes. Fold until just combined.
– If your batter looks too red, you probably used food coloring from the apocalypse. It’ll taste fine — you’ll look like a culinary magician.
– Watch the first batch like a hawk; every oven lies. Learn where your oven’s hot spot is before you commit to batch three.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container at room temp for up to 3 days, or in the fridge up to a week if you’re trying to be responsible (not me).
– Freeze dough balls on a sheet tray, then transfer to a bag for future emergencies — bake from frozen with an extra minute or two.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– White chocolate chips for a sweeter, trophy-like cookie.
– Add a cream-cheese swirl if you want to escalate this to “wedding dessert” territory.
– Use a good-quality cocoa — it’s cheap, but it acts fancy.
Frequently Asked Questions
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Delish Red Velvet Chocolate Chip Cookies
Ingredients
Main Ingredients
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until smooth.
- Beat in the eggs one at a time, then stir in the food coloring and vanilla extract.
- In another bowl, combine the flour, baking soda, and salt. Gradually add this to the butter mixture.
- Fold in the chocolate chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for about 10-12 minutes, or until the edges are lightly browned.
- Let cool for a few minutes on the baking sheets before transferring to wire racks.