Ingredients (~30 cookies)
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup + 2 Tbsp granulated sugar
- 3/4 cup light brown sugar, packed
- 3 large eggs, at room temperature
- 3 large egg yolks, at room temperature
- 1 1/2 Tbsp canola oil
- 1 1/2 Tbsp Red Velvet Bakery Emulsion (or red gel food coloring)
- 1 1/2 tsp pure vanilla extract
- 3/4 tsp salt
- 6 Tbsp (3/4 stick) unsalted butter
- 4.5 oz semisweet or bittersweet chocolate
- 1/4 cup + 2 Tbsp Dutch-process cocoa powder
For the Coating
- 3/4 cup confectioners’ sugar
- 1/4 cup granulated sugar
Make the Cookie Dough
In a small bowl, whisk together the flour, baking powder, and baking soda.
In a large bowl, whisk together 1 cup + 2 Tbsp of the granulated sugar, the brown sugar, eggs, egg yolks, canola oil, red velvet emulsion, vanilla, and salt.
Place the butter and semisweet chocolate in a small, heavy-bottom saucepan. Melt together over low heat, stirring frequently so the chocolate doesn’t scorch on the bottom.
Once the mixture is smooth, pull the pot off the heat. Add the cocoa powder and whisk until it’s completely combined, about 45 seconds. The mixture will be thick.
Add the warm chocolate-butter mixture to the egg and sugar mixture, and whisk until just combined.
Add the flour mixture and switch to a rubber spatula. Gently fold the dry ingredients in until just combined; do not overmix.
Cover the bowl with plastic wrap and chill the dough for at least 6 hours or up to overnight. The dough will be very sticky and soft, so this chill-time is essential.
Bake the Cookies
When you’re ready to bake, preheat the oven to 350°F. Line three large baking sheets with parchment paper.
In a small bowl, combine the confectioners’ sugar and the remaining 1/4 cup of granulated sugar for the coating.
The dough will still be sticky. The easiest way to handle it is to use a 1 1/2 tablespoon cookie scoop. Drop the dough balls directly into the sugar mixture and roll them to get a thick, even coat. Once coated, they are easier to handle.
Place the coated dough balls on the prepared baking sheets, leaving a few inches of space between them.
Bake one pan at a time for ~12-14 minutes. The cookies will puff up, the edges will be set, and the centers will still look soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Fudgy Red Velvet Crinkle Cookies
Ingredients
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup + 2 Tbsp granulated sugar
- 3/4 cup light brown sugar packed
- 3 large eggs at room temperature
- 3 large egg yolks at room temperature
- 1 1/2 Tbsp canola oil
- 1 1/2 Tbsp Red Velvet Bakery Emulsion or red gel food coloring
- 1 1/2 tsp pure vanilla extract
- 3/4 tsp salt
- 6 Tbsp unsalted butter 3/4 stick
- 4.5 oz semisweet or bittersweet chocolate
- 1/4 cup + 2 Tbsp Dutch-process cocoa powder
For the Coating
- 3/4 cup confectioners' sugar
- 1/4 cup granulated sugar
Instructions
- Whisk flour, baking powder, and baking soda in a small bowl.
- Whisk 1 cup + 2 Tbsp sugar, brown sugar, eggs, egg yolks, oil, red velvet emulsion, vanilla, and salt in a large bowl.
- Melt butter and chocolate in a saucepan over low heat, stirring frequently.
- Remove from heat, whisk in cocoa powder until combined.
- Add chocolate mixture to egg mixture and whisk until just combined.
- Fold in flour mixture gently with a spatula.
- Chill dough for at least 6 hours.
- Preheat oven to 350°F and line baking sheets with parchment.
- Mix confectioners’ sugar and remaining granulated sugar in a bowl.
- Scoop dough with a 1 1/2 Tbsp cookie scoop, roll in sugar coating.
- Place coated dough balls on baking sheets.
- Bake 12-14 minutes until edges are set and centers look soft.
- Cool on baking sheet briefly, then transfer to wire rack.
