It’s been awhile since I shared a recipe on this blog. Despite still not being even close to finished unpacking, I am squeezing in time to use the new kitchen as much as possible. I love my new kitchen.
The last few weeks I’ve been baking red velvet recipes like a madwoman, trying to conjure up that elusive red velvet flavor in all sorts of baked goods. These chewy red velvet cookies didn’t have quite a strong of a red velvet flavor but they came out quite tasty. This was Mr. P’s favorite version of all trial attempts I made. I sent him off to work with them on Valentine’s Day and he said they were a big hit.
- 1 1/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 1/2 tbsp butter
- 3/4 cup granulated sugar
- 2 tbsp whisked egg (about 1/2 a large egg)
- 1/2 tsp vanilla
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp distilled vinegar
- 2 tbsp buttermilk
- 1-2 tsp red food coloring (or as much needed to reached desired redness)
- 1 cup semisweet chocolate chips
- Preheat oven to 350F and line two baking sheets with parchment paper or silpat mats. Combine all ingredients except chocolate chips into a mixing bowl of a stand mixer and mix until smooth batter forms.
- Make balls slightly bigger than 1 inch in diameter and place on baking sheets, spaced about 2 inches apart. Place about 4-5 chocolate chips on the surface of the balls. Bake cookies for about 11-12 minutes. Let cookies cool on sheets before removing. They will initially be puffy, but will flatten and develop a chewy texture once cooled.