Red velvet crinkle cookies
*This recipe was revised on Dec 12, 2022 for a more fudgier, chocolatey cookie!
These cookies are one of the few all chocolate cookies I truly enjoy.
Maybe it’s because I convinced myself that making them red velvet (i.e. dyeing the cookies red) the cookies aren’t 100% chocolate. Ah, the things we do to trick ourselves into eating certain foods.
Kind of like how I would drench all my veggies in ranch dressing as a kid.
Classic midwestern things.
In any case, these fudgy crinkle cookies strangely remind me of the holidays, and what’s the holiday season without a chocolate cookie, or two?
Baker’s note: What’s with “red-ish”
Yes, red-ish velvet. These cookies do have a slight red tint to it. I didn’t want to over saturate it too much with red gel food coloring because I’m not a fan of the stain it can leave in your mouth. With that being said, the dye is 100% optional if you’re just in the mood for regular chocolate crinkle cookies.
Red Velvet Crinkle Cookies
Ingredients
- 1 ¼ cup (150g) all purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 2 Tbsp unsweetened cocoa powder
- 1 cup (4 oz or 113g) semi-sweet chocolate
- 4 tbsp unsalted butter
- 2 Tbsp neutral oil (canola, vegetable)
- ¾ cups (150g) white granulated sugar
- ¼ cup (50g) light brown sugar
- 2 large eggs
- 1 Tablespoon red gel food coloring
- 3 Tbsp of sugar (for rolling)
- 1 cup (100g) powdered sugar (for rolling)
Instructions
- In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
- Using two small bowls add the 3 tablespoons of white granulated sugar to one, and the 1 cup of powdered sugar in the other. Set aside.
- Using a double boiler or microwave melt the chocolate, and butter, and oil, and cocoa powder together. If you're using the microwave, use a microwave safe bowl, and first melt the butter before adding in the chocolate in batches at a time (chopped or broken pieces). Stir until chocolate is completely melted and mixture is smooth. Let cool for about 5 minutes.
- Whisk in both sugars until completely dissolved. If you melted your chocolate in the microwave, pour the chocolate mixture into a medium sized mixing bowl. If you use a double boiler you can use the same bowl.
- Mix in eggs until well combined.
- Fold in dry ingredients. Cookie dough will be thick.
- Add in the red gel food coloring, and mix until all the gel has been incorporated.
- Let cookie dough chill in the refrigerator covered for 30 minutes to 1 hour. Let dough soften for about 10 minutes before you scoop.
- Place the oven rack in the middle of the oven. Preheat to 350°F.
- Scoop out balls of dough and first roll in the 3 tablespoons of white granulated sugar.
- Then roll in the powdered sugar, coating well.
- Place on a parchment lined baking sheet and bake cookies for 10-12 minutes, rotating half way through.
- Let cookies rest on a baking sheet for 5 minutes before carefully moving them to a wire rack to completely cool.
Cookies can be stored in an airtight container room temperature for up to 3 days.
These cookies can also be frozen and baked later. Unthaw cookies in the refrigerator until soft. Roll in the two sugars and use the same bake temperature and time.
