These are the best cookies this Valentine's Day (and all year long)! Imagine the best red velvet cake crossed with a chocolate chunk cookie and this is it. Chewy, soft, and delicious cookies slightly flavored with deep, rich cocoa and brightly colored red packed with chunks of melting chocolate.
By Nourishing Amy
Red Velvet Chocolate Chip Cookies
Prep Time: 25 minutes + chilling
1 stick or ½ cup vegan butter, softened
⅔ cup vegan cream cheese
½ cup refined sugar
½ cup light brown sugar
2 tsp vanilla essence
6 drops red food gel
1½ cup plain or GF plain flour
1 tbsp cocoa powder
1 tbsp cornstarch
1 tsp baking powder
¼ tsp baking soda
A pinch of salt
2 bars of Pink Himalayan Salt Chocolate, roughly chopped.
Using a handheld or freestanding mixer, cream together the butter and cream cheese until fully mixed. Add in both sugars and beat until light and fluffy.
Beat in the vanilla and red food gel.
Now add in the flour, cocoa powder, cornstarch, baking powder, bicarbonate of soda and salt and beat to a thick cookie dough.
Fold in most of the chocolate, saving some for the top and chill in the fridge for 30 minutes.
When ready to bake, preheat the oven to 355* and have two baking trays lined with parchment paper
Divide the dough in 14 balls and arrange them on the trays, leaving a 3-cm gap around them as they spread. Press on the extra chocolate and bake for 13-14 minutes, or until spread, crinkly at the edges and slightly tender in the middle. Turn the trays round halfway through baking time.
Allow to cool on the trays for 10 minutes and then transfer to a wire rack to cool fully or enjoy warm. Store cooled cookies in a sealed container for 3-5 days at room temperature. Cookies can be kept in the freezer for up to 1 month.