Red Velvet Double Chip Cookies


1 stick unsalted butter, softened
2 oz. cream cheese, softened
3/4 cup brown sugar, firmly packed
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups + 2 Tablespoons flour
1 Tablespoon cornstarch
2 1/2 Tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup white chocolate chips or chunks
1 cup milk chocolate chips or chunks


In the bowl of a stand mixer, cream the butter and cream cheese for 3-4 minutes on medium. To this, add the sugars and beat until light and fluffy. Scrape the sides and bottom of the bowl and the beaters with a rubber spatula, then add the vanilla and egg and beat an additional few minutes until well-combined and light and fluffy.
Add the flour, cornstarch, cocoa powder, baking soda, and salt to the mixer and beat on low until nearly combined, scraping the bowl and beater at least once. Mix in the chocolate chips/chunks until evenly mixed throughout the dough.
Using a 1/4-cup ice cream scoop, scoop out dough and place onto a tray or cookie sheet lined with wax paper. Place in the fridge and allow to chill for a minimum of 3 hours, or up to a full day.
Preheat the oven to 350ยบ.
Place the chilled, scooped out dough onto parchment-lined cookie sheets, spacing about 2 1/2 inches apart. Bake for 12-14 minutes; the cookies will be soft but set in the center. Allow to cool on the baking sheet for 1-2 minutes before transferring to a wire rack or counter top to cool completely. Keep stored in an airtight container at room temperature for up to several days.


These monster-sized red velvet cookies are thick, soft, and bursting with melty chunks of white and milk chocolate chunks. The addition of cream cheese and a couple of tablespoons of cocoa powder to a basic chocolate chip cookie dough sets the tone for the classic red velvet flavor profile. And, of course, a touch of red food dye contributes to the characteristic and lovely red hue.

(Recipe adapted from Averie Cooks' cream cheese chocolate chip cookies)


1 dozen large cookies


Sunday, March 6, 2016 - 12:38pm


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