Ingredients
Scale
- 1 cup unsalted butter (226g)
- 1 cup granulated sugar (200g)
- 1 large egg
- 2 teaspoons vanilla extract (10mL)
- 2 cups all-purpose flour (240g)
- ¼ cup cocoa powder (25g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 tablespoon hot brewed coffee (15mL)
- 1 tablespoon liquid red food coloring (15mL)
- ¾ cup chopped semisweet chocolate chips (130g)
- 12 ounces cream cheese, softened (340g)
- 1 cup powdered sugar, sifted (100g)
- 2 tablespoons milk or heavy cream (30mL)
- 1 cup white chocolate chips (150g)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: Sift the flour, cocoa powder, salt, baking soda, and baking powder into a bowl and whisk together. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until almost combined. Add the hot coffee and red food coloring, mixing until fully incorporated. Fold in the chocolate chips.
- Chill Dough: Chill the dough in the refrigerator for at least 30 minutes.
- Form Cookies: Scoop approximately 2 tablespoon-sized portions of dough and roll into balls. Place the dough balls about 2 inches apart on the prepared baking sheet.
- Bake: Bake for 10-12 minutes, or until the edges are firm. Let the cookies cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make Frosting: While the cookies are cooling, beat the softened cream cheese and powdered sugar together until smooth. Add milk or heavy cream to achieve the desired consistency.
- Assemble Cookies: Once the cookies are completely cool, spread about 1 tablespoon of cream cheese frosting onto the bottom side of half of the cookies. Top with the remaining cookies, bottom sides down.
- Decorate: Microwave the white chocolate in 30-second intervals until smooth. Spoon the melted white chocolate into a plastic bag, snip off a corner, and drizzle over the cookies. Freeze the cookies for about 15 minutes to set the chocolate.
Notes
- Use high-quality cocoa powder and chocolate chips for the best flavor.
- Opt for gel-based food coloring for a vibrant red without adding too much liquid.
- Chilling the dough helps prevent the cookies from spreading too much.
- Ensure the cream cheese and butter are at room temperature for a smooth frosting.
- Don’t overbake the cookies; they should be soft and will firm up as they cool.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 573 kcal
- Sugar: 41g
- Fiber: 2g
- Protein: 7g
Keywords: RedVelvetCookies,ChocolateDelight,BakingLove,SweetTreats