RED VELVET CHOCOLATE CHIP COOKIES

This treat has every one of the flavors and surfaces of a delicate and chewy chocolate chip treat, yet with a red color to give it some tone. It has all the chocolatey goodness you would anticipate from a chocolate chip treat, yet with a somewhat red tone (ideal for Valentine’s Day)! I like to hold a couple of chocolate chips to add to the highest points of the treats before I heat them.

To begin making these red velvet chocolate chip treats, first, cream the room temperature spread and sugar together. I lean toward a stand blender with an oar connection. In any case, anyway you cream the margarine and sugar, ensure you blend it enough to get a light and cushioned combination.

In a different bowl, whisk together the cocoa powder, heating pop, cream of tartar, and salt. Put the dry fixings to the side as you add the egg and vanilla. Actually like the spread, ensure the egg is likewise at room temperature. Cold eggs can sour the hitter. Then, add the food shading and blend until consolidated.

INGREDIENTS

• 1½ cups (187.5) cake flour
• ¼ cup (29.5g) cocoa powder
• 1 teaspoon baking soda
• ⅛ teaspoon cream of tartar
• ¼ teaspoon salt
• ½ cup (1 stick or 113g) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon red food coloring
• 2 cups semi-sweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Using a mixer with a paddle attachment, cream butter and sugar until light and fluffy (3 to 5 minutes).
3. Reduce mixing speed and add the egg. Then, add vanilla and food coloring, continuing to mix until incorporated.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, cream of tartar, and salt.
5. Slowly add dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips by hand.
6. Drop spoonfuls (2-3 tablespoons) of dough onto a baking sheet. Use your hands to roll into equal-sized balls of dough. Add reserved chocolate chips for topping (optional). Bake for 10-12 minutes.
7. Let cool a few minutes before transferring to a wire rack to cool completely.

RECIPE NOTES

• We found that 1 teaspoon of red food color was plenty for this cookie. Adding more food coloring only makes the cookie darker, not red-er. If you want a pure red cookie, omit the cocoa powder and add as much food coloring as desired.