Red Velvet Chocolate Chip Cookies
Soft red cocoa cookies with creamy white chocolate chips, lightly set edges and tender centres. Makes a full batch of 20 cookies. Batch yield: 20 cookies, baked in two sequential batches of 10. One serving: 1 cookie, approximately 39 g after baking and cooling. Allow approximately 109 minutes from starting to fully cooled cookies: 25 minutes active preparation, 30 minutes mandatory dough chilling, 24 minutes sequential oven time and 30 minutes cooling after the final tray leaves the oven. Prep_minutes is the total non-oven allowance of 85 minutes, not just hands-on work. The butter's 5-minute cooling happens while preparing the dry ingredients, oven preheating overlaps dough chilling, and the first batch cools while the second bakes; these overlaps are not added again. The second tray's refrigerated wait also overlaps baking. Appliances: Oven; Microwave; Refrigerator. Equipment: Two 30 × 40 cm baking trays; Baking parchment; Digital kitchen scales; Large microwave-safe mixing bowl; Second mixing bowl; Whisk; Flexible spatula; Measuring spoon; Reusable bowl cover; Wire cooling rack; Oven gloves. Allergens: White chocolate chips commonly contain milk and may contain soy lecithin; check the product label. Choose vegetarian-labelled chocolate chips and red colouring, avoiding carmine or cochineal. Nutrition is estimated per cookie and varies with the products used. Storage: Once completely cool, store airtight at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring refrigerated cookies to room temperature before eating for a softer texture. Freeze cooled cookies in an airtight container, separated by baking parchment, for up to 2 months. Thaw covered at room temperature for approximately 1 hour.
85 min
Prep
24 min
Cook
20
Serves
183
Calories
Macros · per serving
2g protein
25g carbs
8g fat
Ingredients
For 20 servings
- 250 g Plain flour
- 14 g Unsweetened natural cocoa powder
- 4 g Baking powder
- 2.5 g Bicarbonate of soda
- 6 g Cornflour (cornstarch)
- 1.5 g Fine salt
- 115 g Unsalted butter
- 150 g Light brown sugar
- 50 g Caster sugar
- 1 whole egg Large egg, approximately 55 g without shell
- 10 ml Vanilla extract
- 5 g Vegetarian red gel food colouring, without carmine or cochineal
- 175 g Vegetarian white chocolate chips
Instructions
- 1
Line two 30 × 40 cm baking trays with baking parchment. Set aside 30 g of the white chocolate chips for the tops; the remaining 145 g will go into the dough.
- 2
Put the butter in a large microwave-safe mixing bowl. Microwave in 15-second bursts, stirring between bursts, until just melted. Let it cool for about 5 minutes until only slightly warm. No butter softening is needed. During this cooling time, whisk the flour, cocoa powder, baking powder, bicarbonate of soda, cornflour and salt together in a separate bowl.
- 3
Whisk both sugars into the melted butter until evenly combined. Whisk in the whole egg, vanilla extract and red gel colouring until smooth and uniformly red. Fold in the dry ingredients with a spatula just until no dry flour remains, then fold in the 145 g chocolate chips. The dough should be soft and thick.
- 4
Cover the bowl and refrigerate the dough for 30 minutes. During the final 15 minutes of chilling, preheat the oven to 180°C conventional / 350°F, or 160°C fan / 320°F, with a shelf in the centre.
- 5
Divide the chilled dough, excluding the reserved topping chips, into 20 portions of approximately 40 g each. Roll into balls, then flatten slightly into thick discs about 5 cm wide. Arrange 10 on each prepared tray, leaving at least 3 cm between dough mounds. Divide the reserved 30 g chips equally over the tops, approximately 1.5 g per cookie, and press them in gently. Each completed raw cookie will weigh approximately 42 g. Refrigerate the second tray while the first bakes.
- 6
Bake the first tray on the centre shelf for approximately 12 minutes, until the edges are set and the tops are no longer wet-looking. The centres should still feel soft, but should not look like glossy raw dough. Remove the tray, then immediately bake the second tray for approximately 12 minutes using the same doneness cues. Total sequential oven time is approximately 24 minutes.
- 7
Leave each batch on its tray for 10 minutes, then transfer carefully to a wire rack for at least another 20 minutes, until completely cool. The cookies firm up as they cool while retaining soft centres. Let the first batch cool while the second bakes. Expect each cooled cookie to weigh approximately 38–40 g; weigh the finished batch and divide by 20 to confirm the actual serving weight.
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