Red Velvet Chocolate Chip Cookies Recipes

Steps:

• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a bowl.
• Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1 minute. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until uniformly colored.
• Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips. Cover bowl with plastic wrap; place in the refrigerator for 1 hour or up to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly.
• Bake in the preheated oven until edges are lightly browned, about 10 minutes. Sprinkle cookies with a few additional chocolate chips; allow to cool completely.

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla, egg and food color. Add Bisquick mix and baking cocoa; beat on low speed until combined. Stir in chips.
• Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
• Bake 8 to 10 minutes, but no longer than 10 minutes (mine were perfect at 8 minutes). The cookies will look underdone, but this is what you want. Cool on cookie sheets 5 minutes. Remove from cookie sheets to cooling racks.

Steps:

• Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low; beat in half of the flour mixture until just combined. Stir the food coloring into the sour cream, then beat the sour cream mixture into the dough, followed by the remaining flour mixture. Stir in the white chocolate chips. Refrigerate the dough until firm, 30 minutes to 1 hour.
• Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough 2 inches apart onto the baking sheets. Bake, one pan at a time, until the cookies are puffed and the edges are set, 8 to 12 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely.

Steps:

• Line a small baking sheet with parchment or wax paper. Transfer nutella to a large ziplock or piping bag fit with a ½-inch pastry tip. Pipe 2 teaspoons rounds of nutella on paper and freeze until very firm, at least one hour.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
• In a large bowl, combine red velvet cake mix and baking powder. Whisk to combine.
• Add eggs and oil and combine. Fold in chocolate chips.
• Using a tablespoon measure or one tablespoon-capacity ice cream scoop, scoop a tablespoon of dough and place one portion of frozen nutella atop.
• Enclose with an additional 1 tablespoon of cookie dough, roll into a ball, and place on prepared baking sheet.
• Repeat with remaining dough and nutella, spacing cookies 2 inches apart and chilling dough or nutella as necessary to keep firm.
• Transfer to oven and bake 10 minutes, until just baked through and slightly crisp on edges.