By: Alice Rapacz

Ingredients:

• 1 and ⅔ cups all purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened to room temperature
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg, at room temperature
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• ¾ teaspoons red food coloring (more if you want them brighter)
• 1 cup white or semi-sweet chocolate chips

Instructions:

1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
2. Using a hand held mixer or stand mixer, on medium speed cream together your butter, brown sugar, and granulated sugar until creamy. Scrape down the sides of the bowl. Add the egg and vanilla extract and combine on high speed.
3. Add the dry ingredients into the wet and add in the milk and food coloring. Mix on low speed until combined. Add the chocolate chips and mix on low speed.
4. Cover the dough and chill for at least 1 hour or up to 3 days. If you chill the dough for longer than 2 hours allow the dough to sit out at room temperature for at least 15 min before rolling out the dough.
5. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper or a silicone baking mat.
6. Scoop and roll each cookie to about 1 ½ tablespoons. Arrange on the baking sheet 3 inches apart from each other and bake for 11-13 minutes.
7. Cool for 5 minutes on the baking sheet before transferring to a wire rack to let them cool completely.
8. Enjoy the cookies now and with any extra cover and store at room temperature for up to 1 week.

Review:

I thought this recipe from Sallys Baking Addiction was great and easy to follow. I started by getting all my ingredients measured out and ready to use, which made the process very smooth.

The dough came together really well. I was able to follow the instructions with ease and just combined all the ingredients together. One extra thing I did was when adding the dry ingredients to the wet, I did them in batches. This made it easy not to have the bowl overflow with all the ingredients when I turned on the mixer.

I let the dough chill for around 4 hours so when I went to roll it out, even after 15 minutes it was still very hard. I had to let it sit out for an additional 15 minutes before it became soft enough to roll into balls.

I baked my batches for 11 minutes because I like my cookies soft, that time seemed perfect. They came out of the oven with a soft interior and they had a slight crunch to the exterior.

Flavor wise I thought they tasted pretty good. The chocolate chips added a needed bit of chocolate flavor, because although there was cocoa powder in the cookie, I felt it wasn’t chocolatey enough on its own. Besides that, they were the perfect sweet treat for the night. I added white chocolate chips and semi-sweet chocolate chips, the two paired well with the cookie, and while warm and gooey they coated your tongue and they were very delicious.

This recipe, I have made before for my neighbors and let’s just say, I didn’t even get to eat one because they were gone that fast. Nonetheless, this is a great and easy recipe that is a crowd favorite and I think you should give it a try the next time you are craving something sweet.