These Red Velvet Chocolate Chip Cookies are soft, chewy and loaded with chocolate chips. With a gorgeous deep red color, these beauties are perfect for the holidays or for any day quite frankly! Thanks to our secret ingredient, they're soft even the next day. Of course, they’re gluten free, nut free, egg free and easily vegan!They’re a must try for the red velvet lovers!
Measure out ¼ cup milk of choice. Add in ¼ tablespoon of white vinegar. If you don’t have ¼ tablespoon just fill up ½ tablespoon about half way full. It doesn’t have to be 100 percent exact. Stir and let sit for 5-10 min. Stir again. It may look slightly chunky and that’s normal.
In a large bowl, whisk together the gluten free flour, the cocoa powder, the baking soda and the kosher salt.
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the room temperature butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2-3 minutes.
Slowly beat in the cornstarch water, the milk, molasses, vanilla and red food coloring until fully combined. It will appear chunky. That’s normal.
Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ¾ cup of the chocolate chips.
The batter will be very wet and sticky. Don’t try to take it out of the bowl. Cover the bowl with plastic wrap and put it in the fridge for at least 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Take the dough out of the fridge and use an ice cream scoop to scoop the batter onto a clean plate. There should be 12 scoops. It will be quite sticky.
Pour the additional ½ cup chocolate chips onto another small plate. Press the top of each cookie into the chocolate chips.
Place the cookies on the baking sheet about 4 inches apart. I only bake 6 cookies at a time. Pop the extra dough balls into the fridge while these are baking. Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 13-15 minutes.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
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Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 11-13 min. Make sure to keep dough in the fridge in-between baking the batches.Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk, vegan red food coloring and vegan chocolate chips. All Purpose Flour: I cannot test this due to celiac disease, but use 1 ½ packed cups of regular flour (252 grams) and packed cups of cocoa powder. Still chill the dough. Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey.Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout. Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.