Mention any red velvet dessert and everyone would go “ooh “ and “ahh” over it, especially with the ladies. The color red usually represents passion, desire, romance and love, which pretty much checks every box of what we (women) fantasize in a relationship. What better way than to translate it through desserts, right?
This week, I’ll be featuring two popular red velvet recipes – red velvet chocolate chip cookies and red velvet cupcake. If you’d like to find out the origin of red velvet cake and how it came about, stay tune for this Friday’s upcoming post. 
Meanwhile, let’s bake some soft chewy cookies!
Ingredients:
1 ½ cup (198 g) all-purpose flour
1/4 cup (21g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (130g) light brown sugar (or dark brown)
1/4 cup (40g) granulated sugar
1 egg, at room temperature
1 tbsp (15ml) milk
2 tsp vanilla extract
1.5 Tbsp red food coloring (liquid, gel)
1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)
Makes 18 cookies
Recipe source: Sally’s Baking Addiction
The line up. I used red food gel to achieve the red color.
Sift the flour, salt, baking soda and cocoa powder together. Set aside.
Using a handheld mixer or stand mixer with paddle attachment, cream the softened butter at high speed for 1 min until light and fluffy.
Like so.
Add in both kinds of sugar and mix until combined on medium speed.
In a small bowl, beat the egg together with the vanilla extract and milk. Add to the mixture and mix well. Once mixed, add in the food color and beat until combined.
Pour the flour mixture to the wet mixture and mix on low speed until a dough is formed. It should be soft and sticky.
Add in the chocolate chips and use a spatula to mix them into the dough.
Transfer dough to a medium bowl and cover tightly with cling wrap. Refrigerate for at least an hour or more until chill. This step is crucial for the success of the cookies. *Cookie dough can be stored up to 5 days in the fridge. Make sure you leave them it at room temperature for 30 mins before baking.
Preheat oven to 180°C/350°F. Line a baking tray with baking paper. Using a spoon or ice cream scoop, scoop and mold the cookie dough into balls, approximately 1.5 cm size.
This will yield a 3-inch size cookie.
Place 9 balls onto baking tray and bake for 10 -11 mins. Remove the tray from the oven and use a flat spoon to flatten the surface of the cookies.
This will form the crinkles on the cookies.
For decorative purpose, stick a few chocolate chips on top of each cookie.
You should do this when the cookies are still warm so they will stick. 
Ta-da! The chocolate chips will melt slightly and that is very okay.
Allow to cool on the tray for 5 mins before transferring them onto a cooling rack. Cool cookies completely before storing in air tight container for up to a week.
Full Instructions:
Sift the flour, salt, baking soda and cocoa powder together. Set aside. Using a handheld mixer or stand mixer with paddle attachment, cream the softened butter at high speed for 1 min until light and fluffy. Add in both kinds of sugar and mix until combined on medium speed. In a small bowl, beat the egg together with the vanilla extract and milk. Add to the mixture and mix well. Once mixed, add in the food color and beat until combined.
Pour the flour mixture to the wet mixture and mix on low speed until a dough is formed. It should be soft and sticky. Add in the chocolate chips and use a spatula to mix them into the dough. Transfer dough to a medium bowl and cover tightly with cling wrap. Refrigerate for at least an hour or more until chill. This step is crucial for the success of the cookies. *Cookie dough can be stored up to 5 days in the fridge. Make sure you leave them it at room temperature for 30 mins before baking.
Preheat oven to 180°C/350°F. Line a baking tray with baking paper. Using a spoon or ice cream scoop, scoop and mold the cookie dough into balls, approximately 1.5 cm size.
Place 9 balls onto baking tray and bake for 10 -11 mins. Remove the tray from the oven and use a flat spoon to flatten the surface of the cookies. For decorative purpose, stick a few chocolate chips on top of each cookie.
Allow to cool on the tray for 5 mins before transferring them onto a cooling rack. Cool cookies completely before storing in air tight container for up to a week.
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