Red Velvet Chocolate Chip Cookies
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!
Servings: 12 Cookies
Calories: 312kcal
Ingredients
- 1.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¼ cup cocoa powder (I use natural unsweetened)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups dark brown sugar
- 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsulphured molasses
- ¼ cup milk
- ¼ tablespoon white vinegar
- 1 tablespoon liquid red food coloring (I use McCormick. You may need less if you’re using a gel or paste.)
- 1 ¼ cups chocolate chips
Instructions
- 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 1 ½ cups gluten free flour, the ¼ cup cocoa powder, the 1 teaspoon baking soda and the ½ teaspoon kosher salt.
- In a small bowl, using a spoon, mix together the 2 heaping tablespoons cornstarch (26 grams) and the 3 tablespoons 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 ½ cup room temperature butter or vegan baking stick and the 1 ¼ cups dark brown sugar until soft and creamy. About 2-3 minutes.
- Slowly beat in the cornstarch water, the ¼ cup milk, 1 tablespoon molasses, 1 teaspoon pure vanilla extract and 1 tablespoon 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.
- Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 12 scoops. The dough will be quite sticky.If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Pour the additional ½ cup chocolate chips onto another small plate. Press the top of each cookie into the chocolate chips so they stick to the dough, but keep the ball shape.
- Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.I only bake 6-8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool a little on the pan, the cookies will break apart into a giant mess when you try to lift them up.Repeat this with the remaining dough balls.
Video
Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 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.
Nutrition
Calories: 312kcal | Carbohydrates: 48g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 199mg | Potassium: 146mg | Fiber: 2g | Sugar: 35g | Vitamin A: 245IU | Calcium: 57mg | Iron: 1mg