Red Velvet Chocolate Chip Cookies
1 1/2 c + 1 T flour
1/4 c cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 butter, at room temperature
3/4 c brown sugar
1/4 c white sugar
1 T milk (dairy or dairy-free is fine)
2 tsp vanilla extract
1 1/2 T red food coloring
1 c chocolate chips
Mix the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined.
Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed.
On low speed, beat in the chocolate chips. The dough will be sticky.
Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 4-5 days-- make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.). Chilling is mandatory.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop 1.5 Tablespoons of dough and mold into a ball (I used an ice cream scoop). Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles.
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.