This recipe for jumbo-sized red velvet double chocolate cookies is perfect for those who love indulgent treats. The cookies are rich, chewy, and packed with white and dark chocolate chunks. The addition of beetroot powder or red gel food coloring gives them their signature red velvet hue. These cookies are perfect for spring bakes, desserts, or easy home baking sessions.
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Beat cubed cold butter for a couple of minutes until creamy.
Add the brown sugar and beat again until fluffy.
Add the egg, egg yolk, vanilla extract, and lemon juice.
Add beetroot powder or red food coloring and beat for 3 minutes until smooth.
Using a sieve, add flour, cocoa, cornstarch, baking soda, baking powder, and salt.
Mix the wet ingredients with the dry ingredients until incorporated and combined.
Fold in white chocolate chips and dark or milk chocolate chunks.
Make 130g tall cookie dough balls and place them on a baking sheet.
Freeze the cookie dough balls for an hour.
Preheat the oven to 180°C.
Place the frozen cookie dough balls on a baking tray, spacing them apart generously.
Bake for 18-20 minutes for jumbo-sized cookies or 12-15 minutes for medium-sized cookies.
When the cookies are still warm, add more chocolate chunks by gently pushing them in.
Finish with a sprinkle of sea salt if preferred.
Enjoy the cookies warm or at room temperature.
Use a stand mixer or hand mixer for easier preparation.
Freezing the cookie dough balls ensures they hold their shape during baking.
Spacing the cookies generously on the tray prevents them from merging during baking.
Adding extra chocolate chunks while the cookies are warm enhances their appearance and flavor.
Sprinkling sea salt on top adds a delightful contrast to the sweetness.
Can I use liquid food coloring instead of beetroot powder or gel food coloring?
Yes, you can use liquid food coloring, but gel food coloring or beetroot powder provides a more vibrant color.
Why do I need to freeze the cookie dough before baking?
Freezing the cookie dough helps the cookies retain their shape and prevents them from spreading too much during baking.
Can I substitute dark chocolate with milk chocolate?
Yes, you can use milk chocolate instead of dark chocolate based on your preference.
What is the purpose of adding lemon juice to the recipe?
Lemon juice enhances the red velvet flavor and reacts with the baking soda to help the cookies rise.
Can I make smaller cookies with this recipe?
Yes, you can make smaller cookies by reducing the size of the dough balls and adjusting the baking time accordingly.
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