Red Velvet Bourbon Chocolate Chip Cookies. Just say it and you are probably seeing bows, and ribbons, and all kinds of Christmas cheer.
I mean, is there a cookie that screams Christmas more than these? I don’t think so. I wanted a cookie to send to my son, Chris, who is in Iraq for Christmas…again. I haven’t seen him in 3 years and I have to admit I am kinda lonely for him, you know? I wanted to make something that would include his favorite flavors…or what I thought were his favorites. Red velvet cake is something he could (and would) eat for breakfast. Now that he is in the military I am not too sure that bourbon isn’t a favorite breakfast flavor. :/
Anyway, these are gorgeously red…and bourbony…and yummy. If you want something unique and different for Christmas cookie exchanges this is probably high on the list.
The cookie is crisp on the outside and chewy on the inside just like a perfect chocolate chip cookie should be. It has that distinct red velvet/light cocoa flavor and then a flourish of bourbon at the finish. Sooo good.
I did not have white chocolate chips but I think that they would be better in the cookie than the chocolate because they would add that rich, slightly cream cheese flavor. That’s how I will do these next time, but they are fabulous this way too.
The red isn’t showing up so well in these images, partly because of the lighting. So sorry about that. But they are red velvet indeed and I think you will love them.
- 1 cup of unsalted butter , softened
- 1 1/2 cups sugar
- 2 eggs
- 2 cups flour
- 1/3 cup cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp vanilla
- 2 tbs good Kentucky Bourbon
- Red gel food color (enough to make the batter really red)
- 2 cups chocolate chips (I suggest white chocolate chips)
Preheat the oven to 375F
Cover a cookie sheet with silpat or parchment
Mix butter and sugar until well blended
Add the eggs, one at a time
Add vanilla, bourbon, and red food coloring and beat
Combine dry ingredients and stir in
Fold in the chips
Chill the dough for about 20 minutes
Drop by teaspoon on a baking sheet
Bake for 8-10 minutes, remove from oven when slightly underdone and let cool for chewy cookies.
image (c) Marye Audet 2010