High Altitude Red Velvet Chocolate Chip Cookies
Soft and fudgy red velvet chocolate chip cookies, loaded with both dark and white chocolate chips. This is a quick and easy, high altitude cookie recipe, with no chill time and no mixer required!
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 2 tbsp light or dark brown sugar
- 2 tsp vanilla
- 1 large egg (both yolk and white)
- 1 large egg yolk (save the extra white for another use)
- 1 tsp "super red" gel food coloring
- 2 cups + 2 tbsp all-purpose flour, fluffed, spooned and leveled
- ¼ cup unsweetened Dutch-processed cocoa powder
- 1 ½ tsp corn starch
- ¾ tsp baking soda
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup dark or semi-sweet chocolate chips (plus a few extra to sprinkle on top)
- ½ cup white chocolate chips (plus a few extra to sprinkle on top)
Instructions
- In a saucepan, melt the butter over medium heat, then remove from the heat.
- In a large bowl, whisk together the melted butter with the granulated sugar and brown sugar, until smooth. Add the vanilla extract, egg, egg yolk and super red gel food coloring, until smooth. Don't be alarmed at the bright red color; it will darken when you add the dry ingredients.
- In a separate bowl, combine the flour, cocoa powder, corn starch, baking soda and salt.
- Add the dry ingredients to the liquid ingredients, using a wooden spoon to stir the dough together just until all the flour is incorporated. Let cool for 10 minutes.Since you're making the dough with hot, melted butter, the dough needs to cool before you add the chocolate chips, or the chips can melt and make a mess.
- Stir the white and dark chocolate chips into the cooled dough - it will be stiffer now than before, and you may need to use your hands to get all the chocolate chips worked in.
- Use a cupcake/ice cream scoop with a release lever to portion the dough into 18 equal portions. Roll each portion of cookie dough into a ball, then flatten slightly between your hands into round disks about 1/2-3/4 inch thick. Cover the dough with a piece of plastic wrap to keep it moist while waiting to bake.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a large baking sheet with parchment baking paper.
- Bake 6 cookies at a time, leaving three inches between each on the baking sheet. Bake the cookies for 8-9 minutes. They should be just set around the edges, with the centers still underdone. Do not over-bake these cookies, as chocolate cookies become very dry and crumbly when they're over-baked. Cool on the pan for 2 minutes, then transfer to a cooling rack to cool completely. If you like, add a few more chocolate chips to the tops of the hot cookies, for a pretty finish.TIP: For perfectly round cookies, immediately after taking the pan of cookies out of the oven, use a round cookie cutter (one that's larger than circumference of the baked cookies), and "scoot" it around the hot cookies. This pulls in the uneven edges for a beautifully round cookie. You have to do this quickly, before the edges fully set.
- Finish baking the remainder of the cookie dough. Cool the cookies completely, then store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
Notes
Leftover cookies should be stored in an airtight container for up to 3 days, or frozen for up to 3-6 months.
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