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)

Directions:

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!!