Jumbo Red Velvet Chocolate Chip Cookies
These thick, soft-baked red velvet cookies have a gentle cocoa flavor, chewy centers, and plenty of chocolate chips. Their jumbo size makes them a fun bakery-style treat, and a few extra chips pressed on top give them an inviting finish.
Equipment
- - Baking sheet
- Parchment paper
- Mixing bowls
- - Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- - Cookie scoop or kitchen scale
Ingredients
- - 2¼ cups 280 g all-purpose flour
- - 2 tablespoons 10 g unsweetened cocoa powder
- - 1 teaspoon baking soda
- - ½ teaspoon salt
- - ¾ cup 170 g unsalted butter, softened
- - ¾ cup 150 g packed light brown sugar
- - ½ cup 100 g granulated sugar
- - 1 large egg at room temperature
- - 1 tablespoon milk
- - 2 teaspoons vanilla extract
- - 1 teaspoon white vinegar
- - Red gel food coloring as needed
- - 1 cup 170 g semisweet chocolate chips, plus extra for topping
Instructions
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a separate large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
- Beat in the egg, milk, vanilla, and vinegar. Add red gel coloring until the dough reaches your preferred shade.
- Add the dry ingredients and mix just until combined. Fold in the chocolate chips.
- Cover and chill the dough for at least 1 hour. Meanwhile, heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Divide the dough into 8 portions, about 4 ounces (115 g) each. Shape into tall, thick mounds and place them well apart on the baking sheet. Press a few extra chocolate chips on top.
- Bake for 13–16 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.
Notes
- Gel food coloring gives a deeper red without adding much liquid. Add it gradually.
- For thicker cookies, keep the dough chilled between batches.
- Avoid overbaking; the centers will continue to set as the cookies cool.
- This is an original recipe based on the linked post’s description. The full post is subscriber-only, so its exact recipe details weren’t available.
- For thicker cookies, keep the dough chilled between batches.
- Avoid overbaking; the centers will continue to set as the cookies cool.
- This is an original recipe based on the linked post’s description. The full post is subscriber-only, so its exact recipe details weren’t available.