Fudgy Red Velvet Cookies
Fudgy red velvet cookies are a rich, chocolatey treat with a smooth cream cheese texture that’s perfect for any occasion. These cookies combine a deep cocoa flavor with a tangy cream cheese kick, all brought together in an easy, delicious recipe that’s sure to impress.
Ingredients
- 1½ cups 213 grams all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- ¾ cup 150 grams granulated sugar plus 3 tablespoons
- ½ cup 100 grams light brown sugar
- 2 large eggs and 2 large egg yolks at room temperature
- 1 tablespoon canola oil
- 1 tablespoon Red Velvet Bakery Emulsion or red food coloring
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 4 tablespoons 57 grams unsalted butter
- 3 ounces 85 grams semisweet or bittersweet chocolate
- ¼ cup 25 grams cocoa powder
- ½ cup 60 grams confectioners’ sugar
Instructions
- In a small bowl, whisk together the flour, baking powder, and baking soda.
- In a large bowl, whisk together ¾ cup (150 grams) of granulated sugar, brown sugar, eggs, egg yolks, canola oil, Red Velvet Bakery Emulsion, vanilla, and salt.
- Place the butter and chocolate in a small, heavy-bottomed saucepan over low heat. Stir frequently to melt the butter and chocolate together, preventing the chocolate from burning. Continue cooking until the mixture is smooth. Remove from the heat and whisk in the cocoa powder until fully incorporated, about 45 seconds (the mixture will thicken).
- Add the warm chocolate-butter mixture to the egg mixture and whisk until fully combined. Add the flour mixture, then use a rubber spatula to gently stir until just combined. Cover the dough and chill for at least 6 hours, or overnight.
- Adjust an oven rack to the middle position and preheat the oven to 350°F (180°C). Line three sheet pans with parchment paper.
- In a small bowl, combine the confectioners’ sugar and the remaining 3 tablespoons of granulated sugar. Scoop the dough into 1½ tablespoon portions (see note) and roll in the sugar mixture. Place eight cookies on each sheet pan and bake one pan at a time, rotating halfway through. Bake until the edges are set and the cookies are puffed but still soft in the center, 12 to 14 minutes. Transfer the sheet pans to a wire rack and allow the cookies to cool to room temperature. Store in an airtight container at room temperature for up to 3 days.