I’ve wanted to make red velvet cookies again for a while now, and I finally got around to this week! The cookies were a part of my white elephant gift, so I wanted to make them extra special. In my mind, that means stuffing them with Nutella 😛 I based my recipe off a cookie recipe from Sally’s Baking Addiction.
Chocolate Chip Red Velvet Cookie Dough
- 1 and 1/2 cups + 1 Tablespoon all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature.
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg, at room temperature
- 1 Tablespoon plain greek yogurt
- 2 teaspoons vanilla extract
- 2 squirts red gel food coloring
- 1 cup semi-sweet chocolate chips
- 1 jar of nutella
Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. On low speed, beat in the chocolate chips. The dough will be sticky. orm cookie dough balls with about 1 1/2 tablespoons of cookie dough, and flatten the dough in the palm of your hand. Place one teaspoon of chilled Nutella in the middle, and fold the dough back around it, gently into a ball (Nutella cookie stuffing tutorial here).
Cover the balls of cookie dough tightly with aluminum foil, or plastic wrap and chill for at least 1 hour (and up to 4-5 days). Make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, and that’s ok.
Allow the cookies to cool on the cookie 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 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months – thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).