Red Velvet Chocolate Chip Cookies
I can assure you that this is the best red velvet chocolate chip cookies recipe. Simple ingredients, easy instructions, yields these gorgeous looking cookies.
Ingredients
Ingredients (Part 1)
- 1 and ½ cups all-purpose flour
- 2 and ½ tablespoons unsweetened cocoa powder
- 1 teaspoon cornstarch
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
Ingredients (Part 2)
- ½ cup butter softened
- 1 cup granulated white sugar
Ingredients (Part 3)
- 1 teaspoon white vinegar
- 1 and ½ teaspoons egg replacer + 3 tablespoons water (in place of 1 egg)
- 1 and ½ teaspoons vanilla extract
- 1 and ½ teaspoons red food color
Ingredients (Part 1)
- ¾ cup white chocolate chips
Instructions
- In a mixing bowl stir together the flour, cocoa, cornstarch, baking powder, salt and set aside.
- In another large bowl beat together the butter and sugar until its light and creamy.
- Now add the vinegar, Ener-G, water, vanilla extract, food color and beat well.
- Stir in the flour mix into the wet mix and mix well. Stir in about ½ cup of the chocolate chips and retain the rest. (See My Notes).
- The dough might appear to be sticky, so I would suggest to refrigerate it for at least an hour before you can bake the cookies.
- Preheat the oven at 375F/190C for 15 minutes.
- On a lightly greased cookie sheet scoop out about a tablespoon of dough for each cookie and slightly flatten it. (See My Notes)
- Bake for about 9-11 minutes. Remove the cookie sheet from the oven and leave it on a wire cooling rack for it to cool. Now press the reserved chocolate chips on the warm cookies in a neat pattern to make it look attractive.
- After about 8-10 minutes remove the cookies from the cookie sheet and let it cool completely on the wire rack before storing it in an air-tight container.
Notes
- I have used Ener-G egg replacer as egg substitute for 1 egg. You can also use 3 tablespoons of aquafaba or flax egg as egg substitute in this cookie recipe.
- For cookies, I suggest you do a test bake with one or two cookies, see how it turns out, and then bake the rest accordingly. This will give you a clear picture if a cookie will spread too much or not if you should flatten it or not.
- I was skeptical about sticking the chocolate chips on warm cookies but did it anyhow and was pleasantly surprised with the result. It had a neat appearance and looked beautiful. This is especially a great idea if you want to photograph the cookies. But the chocolate chips will be in a semi-solid state because of the heat from the cookies, so you might have to wait for a while to store the cookies in a container, or else when you top one cookie over the other, the melted chocolate chip with a stick to the cookies.
Taste & Texture
These eggless red velvet chocolate chip cookies start out to be crisp around the edges and have a chewy center when it's fresh and then becomes softer throughout after a couple of hours. It has the perfect sweetness, taste, and texture. My kids loved it. So did I.
Nutrition
Serving: 24Cookies | Calories: 128kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 63mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 122IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 0.5mg
