Ingredients
Method
- Preheat your oven to 350ºF (177ºC) and line a baking sheet with parchment or a silicone mat.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly blended.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2–3 minutes. Add the egg and beat until combined, scraping down the sides as needed.
- Stir in the vanilla extract and red food coloring, mixing on medium speed until fully incorporated and evenly colored.
- Reduce mixer speed to low and gradually fold in the flour mixture until mostly combined. Dough may appear crumbly, which is normal.
- Fold in the chocolate chips gently until evenly distributed throughout the dough.
- Scoop dough into medium-sized balls using a cookie scoop or spoon, then roll into smooth mounds and press lightly to flatten. Place on the prepared baking sheet.
- Bake for 9–10 minutes, just until the cookies puff and the edges are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
Notes
These cookies bring comfort in every bite, with their rich red hue and melty chocolate chips. Perfect for sharing or sneaking a few warm from the oven!