Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air, which helps create a tender cookie.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Beat in the two large eggs, one at a time, until fully incorporated. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the unsweetened cocoa powder and red food coloring until you achieve a smooth, vibrant pink paste. This is what gives your cookies their signature pink velvet color and subtle cocoa flavor. Add this pink mixture to the butter and sugar mixture and beat until well combined and the entire batter is a lovely pink hue.1/4 cup unsweetened cocoa powder, 1 tablespoon red food coloring
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dough, which is crucial for proper cookie texture.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix at this stage, as it can lead to tough cookies.
- Gently fold in the semi-sweet chocolate chips and the optional white chocolate chips. Distribute them evenly throughout the dough.1 cup semi-sweet chocolate chips, 1/2 cup white chocolate chips
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform sizes.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.
Notes
Store in an airtight container at room temperature for up to 3-4 days. Freezing is also an option for longer storage up to 2-3 months. Reheat in the microwave for 10-15 seconds or in a 300°F oven for a few minutes.
