Chocolate Chip Red Velvet Crinkle Cookies – Gorgeous Red Velvet Crinkle Cookies loaded with Chocolate Chips. They are fudgy and soft inside, and crispy and sweet on the outside.
Red Velvet Crinkle Cookies with Chocolate Chips
These cookies are like three classic cookies combined to make something even prettier and more delicious. Red velvet cookies, chocolate chip cookies, and crinkle cookies on their own are all amazing, but the combination of all three is out of this world. A tender fudgy red velvet cookie dough loaded with mini semi-sweet chocolate chips with the classic powdered sugar crinkle exterior.
Ingredients for Chocolate Chip Red Velvet Crinkle Cookies
- Unsalted Butter – use good quality unsalted butter for best results.
- Granulated Sugar – 1 cup to use in the dough and 1/2 cup for rolling.
- Vanilla Extract
- Large Egg – to bring to room temperature, quickly place in a cup of warm water.
- Liquid Red Food Coloring – I use McCormick Red Food Coloring from my grocery store.
- All-Purpose Flour
- Unsweetened Cocoa Powder – I use Hershey’s Cocoa 100% Cacao Natural Unsweetened
- Baking Powder and Baking Soda – for best results use fresh boxes of both
- Kosher Salt – I use Morton’s Kosher Salt
- Powdered Sugar
How to Make Chocolate Chip Red Velvet Crinkle Cookies
- Start by preparing the cookie dough.
- Scoop dough using a medium-sized cookie scoop.
- Roll in granulated sugar, then coat in powdered sugar.
- Bake for 10-12 minutes.
- Crinkle cookie dough should not be chilled before baking. Chilling prevents cookies from spreading and you do want the spread to encourage the crinkle.
- Crinkle cookies need to be rolled in granulated sugar before powdered sugar. This will keep the powdered sugar from being absorbed into the cookie dough.
- To prevent powdered sugar from absorbing into the cookie dough while you are scooping, I recommend scooping all the cookie dough and rolling them in granulated sugar. Then once all the cookie dough balls have been created, generously coat them in powdered sugar.
- For the snowy powdered sugar crinkle effect you really need to use plenty of powdered sugar. Rather than rolling in powdered sugar, I like to almost bury the powdered sugar in the bowl and heap plenty on top. Then carefully transfer to parchment paper and bake immediately so the powdered sugar doesn’t have time to absorb into the dough.
More Cookie Recipes to Love
- Valentine’s Day Cookie Bars
- Double Chocolate Chip Cookie Bars
- Two Chocolate Chip Cookies
- Lemon Snickerdoodles
What are Crinkle Cookies?
The signature powdered sugar “cracks” are what make crinkle cookies distinctive. The cookies are first rolled in granulated sugar, then rolled in powdered sugar. As the cookie bakes, the dough starts to spread, and the powdered sugar separates. Traditionally, Crinkle Cookies are chocolate and you see the contrast between the chocolate and the white powdered sugar.
- 1 stick unsalted butter softened
- 1 ½ cups granulated sugar divided
- ½ teaspoon vanilla extract
- 1 large egg at room temperature
- 1½ teaspoons red food coloring liquid
- 1⅔ cups all-purpose flour
- 3 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¾ cups mini semisweet chocolate chips
- 1 cup powdered sugar
Line two sheet pans with parchment paper and preheat oven to 350°. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of granulated sugar with butter and vanilla until light and fluffy. Add vanilla extract and egg mixing and scraping down sides of bowl as needed. Carefully add liquid red food coloring and continue mixing and scraping until food coloring is well combined.
In a medium-sized bowl, whisk together flour, cocoa powder, baking powder, salt, and baking soda. Add flour mixture to stand mixer bowl and beat until combined. Stir in mini chocolate chips.
Add remaining ½ cup granulated sugar and 1 cup powdered sugar to two separate small bowls. Scoop cookie dough and roll gently into a ball. Coat in granulated sugar. After all cookie balls are rolled and dipped in granulated sugar, generously coat in powdered sugar and bake 10-12 minutes. Cookie dough should still look wet in between crinkles. Immediately transfer to cooling racks to set completely. Do not overbake, cookies will continue to set as they cool.
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