Jake checks out his first snow.
Here in good ole’ Seattle we’ve been snowed in basically all week. I worked from home on Monday, Tuesday I went to work until about 12:30 but left when it started blizzarding (yes, that is officially a word), worked from home yesterday because about another foot of snow magically appeared overnight, and was home AGAIN today because we’ve had a mix of freezing rain and snow.
Snowy neighborhood, before we hit a state of emergency.
A State of Emergency was declared today, and needless to say a lot of people are freaking out and going stir crazy with cabin fever. I thankfully had all of the ingredients around to make these Red Velvet Chocolate Chip Cookies. Boredom and hunger averted.
Mmmm...delicious red velvety batter. Yes, I ate some.
Fresh out of the oven!
This recipe is similar to the Original Nestle Toll House Chocolate Chip Cookie recipe, but obviously much more unique! They were super easy and turned out great, something that stands apart from an everyday cookie. Here’s the thing – the recipe doesn’t make that many, so I made a second batch with dark chocolate chips and margarine instead of butter. The jury is still out on which one was better, but both turned out great. Crazy how different both batches look though…
Butter batch with milk chocolate chips on the left, margarine with dark chocolate chips on the right.
When I do these again, I think I will go for butter in the batter and dark chocolate chips. The dark chocolate seems to pair better with the red velvet.
Perfect hot out of the oven on a snow day.
Red Velvet Chocolate Chip Cookies
from baking serendipity
- 1/2 cup butter or margarine
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp red food coloring
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup cocoa powder
- 1/2 cup milk, dark, OR semi-sweet chocolate chips
Cream butter and sugars. Add egg and vanilla, mixing well. Beat in food coloring.
Stir in flour, baking soda, salt and cocoa powder until just combined. Fold in chocolate chips.
Drop by rounded teaspoon onto an ungreased cookie sheet and bake in a preheated 375 degree oven for 10-12 minutes. Let cool slightly before transferring to wire racks.
I double the recipe to make about 3 dozen cookies.