Emily Barnes' Red Velvet Chocolate Chip Cookies - WDRB 41 Louisville News

Emily Barnes' Red Velvet Chocolate Chip Cookies

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Emily Barnes' Red Velvet Chocolate Chip Cookies

Cookie category finalist for the WDRB in the Morning Blue Ribbon Bake-off. She says "I CONSTANTLY am getting asked to make these cookies, I've actually made them three times in the past 2 weeks!"

2 cups minus 2 tbsp cake flour (8 ½ oz)
1 2/3 cup bread flour (8 ½ oz)
1/3-2/3 cup cocoa powder of choice
1 ¼ tsp baking soda
1 ½ tsp baking powder
1 ½ tsp Kosher salt
2 ½ sticks unsalted butter (1 ¼ cup)
1 ¼ cup light brown sugar (10 oz)
1 cup plus 2 tbsp granulated sugar (8oz)
2 large eggs
2 tsp vanilla extract
1 ½ tsp red food coloring
1 ¼ lbs chocolate chips (usually a mix of milk and semi-sweet)


Sift flours, cocoa, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with a paddle attachment, cream butter & sugars together until very light, ~5 minutes.  Add eggs, one at a time, mixing well after each egg.  Stir in vanilla and food coloring.  Reduce speed to low and add dry ingredients, mixing until just combined, ~5-10 seconds.

Mix in chocolate chips using a spatula, so as not to break the choc chips.  Press plastic wrap firmly and securely against dough and refrigerate for 24 hours (up to 72 hours).

To bake, preheat oven to 350º. Line a baking sheet with Reynolds wrap. Form dough balls ~3 ½ oz and place on baking sheet (yes, they are big, but delicious!).

Sprinkle lightly with Kosher salt and bake ~16-18 minutes for soft cookies. Transfer to wire rack until cool. Enjoy!!

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