Huge spoonfuls of nutella stuffed inside soft and chewy red velvet chocolate chip cookies. A perfect holiday cookie to give to friends and family… if you don’t eat them all first!
So this happened. And it was the most glorious thing ever.
Advice: eat these right out of the oven. It’s so worth potentially burning your mouth a little bit.
I don’t know why, but when I was little I had no idea what people did to make red velvet desserts. I thought it involved crazy technique and ingredients, and was convinced that anything red velvet was moister than anything… not red velvet. Like, do you remember eating red velvet as a kid and being like I don’t know what they did, but I like it.
So when I started baking and found out the only thing that makes something red velvet is a ton of red food coloring, I didn’t believe it. There had to be something else that made it different. But no. That’s it. It’s just dyeing something really, really red.
However, I still believe that using that amount of dye somehow makes the dessert more moist. Who’s with me?
In other news, the Victoria’s Secret Fashion Show was last night, and I certainly sat in my pajamas in front of the TV eating these with the sound on full blast. #Basic?
- 1 1/4 cups all-purpose flour
- 1/3 cup cocoa
- 1/2 cup unsalted butter, room temperature
- 1 egg
- 1 cup packed light brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 1/2 cup chocolate chips, plus more for decorating
- 3/4 cup nutella
Make the dough overnight
- Preheat your oven to 350°F. Lightly grease a baking sheet and set aside.
- In a medium bowl, cream the butter and brown sugar together until the mixture becomes light and airy (with a KitchenAid, about 2 minutes. with a manual whisk, about 5 minutes). Add in the egg, vanilla, and red food coloring.
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Next, add the dry ingredients into the butter mixture, stirring until just combined. Gently fold in the chocolate chips, being careful not to overmix the dough.
- Chill the dough overnight, for at least 12 hours.
Bake the cookies
- Using a ¼ cup dough scoop, scoop the dough onto a cookie sheet, leaving about 2 inches of space in between each ball of dough. You should have half spheres of dough. Prepare the handle end of a wooden spoon by wetting it. Hold the dough in your palm so the flat side is facing you and the spherical side is hugged by your palm. Use the damp spoon handle to create a large well in the center of the dough. Spoon 1 tablespoon of nutella into the hole. Using your palm and free hand, guide the dough up above the nutella, sealing it in. Flip the dough back around so the sealed side is face down on the tray. Repeat with the rest of the dough. Decorate the tops of the cookies with ~5 chocolate chips by placing softly onto the top of the dough.
- Bake for 12 minutes, making sure not to overcook the cookies! Let cool on a rack for 10 minutes before serving.