Red Velvet Choco-Chips Cookies

There is a ‘Red Velvet’ version of everything. And cookies can’t be left far behind. But it is not simply red color added to the choco-chips cookies recipe. Just like any ‘Red Velvet’ dish, these cookies also have cocoa powder, baking soda, and brown sugar. All these ingredients help in bringing that beautiful red color.

  • All Purpose Flour (Maida) – 220 gms (1 and ½ cup + 1 tbsp)
  • Cocoa Powder – 15 gms (1/4 cup)
  • Sugar – 50 gms (1/4 cup)
  • Brown Sugar – 150 gms (3/4 cup)
  • Egg – ½ number (Or 30 ml milk+2 tsp milk powder)
  • Butter – 115 gms (½ cup)
  • Baking Soda – 1 tsp
  • Salt – ¼ tsp
  • Red Color – 1 tsp
  1. Sieve together maida, cocoa powder, salt, and baking soda and keep the mixture aside.
  2. In a separate bowl, cream butter with hands or with an electric whisk until light. Gradually add brown and white sugar to the butter and keep creaming until the mixture becomes smooth. Do not over-beat or over-whisk the butter-sugar mixture.
  3. Add egg, milk, vanilla essence, and red color to the butter-sugar mixture. Mix/beat everything until well combined. Do not over-beat.
  4. Add maida mixture and choco-chips to the butter-sugar mixture and collect everything to prepare a soft dough using your fingertips. (Do not knead the dough– Do not use your knuckles as if kneading the dough).
  5. Cover the dough with a cling film and keep it in fridge for about an hour.
  6. After one hour, pre-heat the oven at 180°C and line the baking sheet with baking paper.
  7. Take the walnut-sized dough portion, roll it in the shape of a ball and drop it on to the baking sheet.
  8. Bake the cookies at 180°C for 10-11 minutes. Remember to check the cookies after 10 minutes.
  9. Let the cookies cool on the wire rack for 10-15 minutes.
  1. Your cookies are cooked if you see them browning from the sides.
  2. When you will take out the cookies from the oven, they will be soft and cushy. Do not cook them more.
  3. Follow these steps after the cookies are cooked:
    1. Take out the baking tray and keep it on the cooling rack. Let the cookies be on the baking tray till the tray is hot.
    2. Once the tray is at room temperature, remove the cookies from the tray and keep them on a separate plate and allow them to cool for another 30-45 minutes.
  4. If your oven tends to get too hot, reduce the time of baking by 1-2 minutes accordingly.
  5. Remember to keep the cookies batter and cookies sheet/baking tray in cold temperature. The cookies dough or batter or balls should always be chilled before getting into the oven.
  6. DO NOT leave the cookies dough or cookies balls at room temperature. If the oven is not ready, shift the cookies dough or balls into the fridge and take them out only when the oven is ready.