Pink Velvet Chocolate Chip Cookies
Delightful cookies with a rich chocolate flavor and a striking pink hue, perfect for celebrations and cozy evenings alike.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour Sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Room temperature
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs Room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon milk
- 2 teaspoons red food coloring Adjust for desired color
Chocolate Chips
- 1 ½ cups semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Mixing Dough
- In a large mixing bowl, cream the softened butter with granulated and brown sugars until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Then, blend in the vanilla extract and milk.
- Slowly mix in the flour mixture, being careful not to overmix. Fold in the red food coloring until evenly combined.
- Gently fold in the chocolate chips, ensuring even distribution.
Baking
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between cookies.
- Bake for about 10-12 minutes, or until edges are slightly golden. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
To store, let cookies cool completely before placing in an airtight container. They last 3-5 days at room temperature, or can be frozen for up to three months. For chewier cookies, consider underbaking slightly.