This is my favorite cookie dough base, and I love that it uses melted butter! It gives the cookies a really nice texture. They’re soft and gooey on the inside, and crisp on the outside. Adding an extra egg yolk to the dough also makes it a little richer and softer.

I also love the little hint of chocolate flavor from adding a little cocoa powder in place of some of the flour. The red food coloring gives the dough a rich and vibrant red velvet color. Just look at how pretty this dough is!


My secret for beautiful, puffed up cookies that don’t flatten and spread all over the baking sheet is this ingenious shaping method. I start by scooping a one inch ball of dough, then divide the ball in half and stack the two halves on top of each other (almost like building a snowman).


Seriously, these are some of the most beautiful chocolate chip cookies I’ve ever seen! The cookies have a perfect shape, and look like they came from a bakery.

Red Velvet Chocolate Chip Cookies Recipe
Seriously, these are some of the most beautiful chocolate chip cookies I’ve ever seen! The cookies have a perfect shape, and look like they came from a bakery.



Ingredients
  • 1 cup brown sugar
  • ½ cup sugar
  • 12 tablespoons (3/4 cup) butter, melted
  • 1 egg plus one egg yolk
  • 2 teaspoons vanilla
  • 1 tablespoon red food coloring
  • 2 cups flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350F. Line two baking sheets with parchment or silicone liners.
  2. In a large bowl or the bowl of a stand mixer, beat together the brown sugar, sugar, and butter, until well combined. Add the egg, egg yolk, vanilla, and food coloring, and mix until combined.
  3. Add the flour, cocoa powder, baking soda, and salt, and mix until just combined. Fold in the chocolate chips. Scoop the dough into one inch balls, then divide the balls in half and stack the two halves on top of each other like a snowman.
  4. Bake 12-14 minutes, or until the cookies look dry on top and are very lightly browned around the edges. Let cool five minutes before removing to a cooling rack.