The details

I’ve really done it this time. Charlie is a staunch non-red velvet fan, and even he can’t get enough of these cookies! They are gooey, fudgy, a little chocolately, very vanilla, and all wrapped up in a grab-and-go cookie. These Red Velvet Brownie Cookies are best served warm because melty white chocolate + fudgy brownie consistency=magic. I somehow felt called to make these in the midst of all this spring baking, and I think it was a stroke of brilliance although red velvet seems to be more of a winter flavor. Oh well, I’m dubbing these cookies year-round appropriate!

These Red Velvet Brownie Cookies come together easily with or without a stand mixer. Elbow grease will do the trick too! It’s important that you work quickly to get the ideal texture and MAKE SURE you just fold in the dry ingredients and white choc chips until JUST combined. Meaning, streaks of flour have just disappeared. This helps the cookies remain dense, fudgy, and delicious. I hope you all enjoy these as much as we have in our house!

It took me 1000x tries to get these cookies right!

Well, maybe that’s an exaggeration. But I had a very specific vision of a red velvet cookie with a brownie-like consistency–fudgy and gooey on the inside, shiny and crackled on the outside, with warm melty white chocolate chip. I wanted it to taste like red velvet cake, not just a chocolate brownie cookie dyed red. And it took me a lot of so-so cookie batches, but I did it! Here we are, with my Red Velvet Brownie Cookies. The key, I found, is that 1 egg + 1 egg yolk. 2 eggs caused the cookies to rise and spread more than 1 wanted. 1 egg is not quite enough moisture. Also, use decent chocolate both in the batter and for the white choc chips. It matters!

This recipe is adapted from the Super Fudgy Brownie Cookies recipe by Broma Bakery. I say adapted more in concept than in reality, since these are a little bit of a departure ingredent-ratio-wise and flavor wise. But the fudgy, gooey, chocolatey cookies were my inspiration!

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Red Velvet Brownie Cookies

Print Recipe

These Red Velvet Brownie Cookies are the baby of red velvet cake, fudgy brownies, and cookies. They are gooey, loaded with red velvet flavor, and studded with white chocolate chips.

Yield: 12 cookies 1x

Ingredients

Units Scale

1 oz semi-sweet chocolate, chopped
6 tbsp salted butter, cubed
1 egg + 1 egg yolk, room temp
1/2 cup granulated sugar
1/4 cup brown sugar
2 tsp vanilla extract
4 drops red gel food coloring
3/4 cups all purpose flour
1/8 cup cocoa powder, sifted
1/2 tsp kosher salt
1 cup white chocolate chips
flaked sea salt for topping

Instructions

Preheat your oven to 350 degrees F. Prepare 2 baking sheets with parchment or silpat liners.
In a small heat-proof bowl, add chopped chocolate and cubed butter. Microwave in 30 second intervals, mixing in between, until the chocolate and butter are almost melted. Continue mixing until they are completely melted and combined into a smooth, thin mixture. Set aside.
In a large mixing bowl, combine sugars, egg, and egg yolk. Using a stand mixer or whisking vigorously by hand, whisk on medium-high for 5 minutes until the mixture becomes shiny, lightened in color, and fluffy.
Slowly stream in your chocolate butter mixture while whisking on low. Add vanilla and red food coloring and whisk until combined. Turn off the mixer/remove the whisk.
In a separate bowl, combine flour, cocoa powder, and salt. Slowly add these dry ingredients into the cookie batter, folding with a spatula until just combined. Add white chocolate chips and fold to distribute.
Quickly spoon your batter onto your prepared cookie sheets using a medium cookie scoop. Promptly bake for 8-10 minutes until the edges appear cooked and the middle is still shiny/not quite set. That’s the delicious gooey part. Allow to cool on a wire rack and sprinkle with flaked sea salt to your preference. Serve warm or at room temp!

Notes

You can use red food coloring drops, but know you will likely use the whole bottle on this recipe! Red velvets tend to need lots of red coloring, so I recommend investing in some red gel food coloring to make your life easier.
These cookies keep well at room temp for 3-4 days. I do not recommend freezing or chilling this dough.

Author: Caroline Crockett
Category: dessert, cookies