October 16, 2010 in cookie
If you can believe it, I’m not a huge fan of red velvet cake. To me it’s just another chocolate cake and chocolate cakes just don’t do it for me. However, I do love red velvet for the novelty factor. The bright red makes me so happy which it why I had to make these the minute I saw the recipe.
They turned out so good! The outside is crisp but the inside is deliciously chewy. My 3 year old said thought they were brownies – that should give you a hint about how amazingly chewy they are. Do they taste different than regular double chocolate chip cookies? No, not really but like I said, I wanted to make them just because I apparently like wasting red food color.
A few notes: the batter is very stiff. Very stiff. I ended up just pouring heavy cream over it in the final steps to get it to all come together. I estimated how much I used but if you need more, don’t hesitate to use it. You need to be able to easily fold the chocolate chips in with a rubber spatula. Also, if you were to add a small amount of vinegar to the batter, it would bring out the red even more. If you wanted to do that, just replace a small amount of the heavy cream with white vinegar.
One year ago: Pumpkin Pound Cake