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
adapted from How Sweet It Is
- Preheat oven to 375.
- Cream butter and sugars together until fluffy. Add egg, vanilla, and heavy cream and combine until smooth. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined. Fold in chocolate chips.
- Using an ice cream scoop, scoop out 1 tablespoon of dough and set on baking sheet. Bake for 10-12 minutes.
- *If you are using liquid food dye, you will need less heavy cream. I suggest leaving the heavy cream as the last step (before chocolate chips) and adding as needed.