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Red Velvet Brownie Cookies

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

  1. Preheat your oven to 350 degrees F. Prepare 2 baking sheets with parchment or silpat liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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