We all have that one friend who bakes amazing cookies from scratch. And while I am not really that friend, I feel like I am with this recipe. I don’t bake much because it’s too scientific and my patience doesn’t allow for it, so when Fresh Direct approached me with this fun 12 Days of Cookies idea with some of my favorite bloggers, I remembered I made these years ago and they DIDN’T suck. So I had to bring them back to life and share with all of you.
Note: This is a THICK dough, so if you don’t have a stand mixer, you may hurt yourself trying to mix it. I remember when I first mixed these without my handy dandy Kitchenaid mixer, I almost tore my rotator cuff.
Red Velvet Chocolate Chip Cookie Sandwiches w/Cream Cheese Frosting
Yield: 24 cookies
- 1 cup (2 sticks) butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 eggs
- 2 tsps Vanilla extract
- 3 cups flour
- 2 tsps baking soda
- 1/2 tsp salt
- 2/3 cup unsweetened cocoa powder (I used Scharffen-Berger)
- 2 tsps red food coloring
- 1 cup semi sweet chocolate chips
Cream Cheese Frosting Needs
- 1 package (8 oz) cream cheese
- 2 cups confectioner’s/powdered sugar
- 1/2 stick butter, softened
- 2 tsps vanilla extract
- Preheat oven to 375.
- Make the cream cheese frosting, it’s easy. Beat all the things besides the powdered sugar together. Slowly pour in the powdered sugar and continue mixing until smooth and creamy. Done. Set aside.
- Cream butters and sugars together until fluffy. Add egg and vanilla and beat until smooth. It will be a little grainy but that’s the sugar so don’t worry that’s what I mean by “smooth”.
- Add in the red food coloring (at this point it will look bright and pink…almost hot pink. It turns deeper when you add the cocoa powder.
- So…add the cocoa powder. Also add the flour, baking soda, and salt and continue mixing until it comes together.
- Stop the mixer and fold in the chocolate chips with a spatula.
- Using a tbsp or small ice cream scoop, scoop one heaping tbsp of dough onto a greased cookie sheet. Repeat until you have roughly 16 cookies per sheetpan.
- Bake for 10-11 minutes and let cool completely. They will be cookie/brownie consistency which I am very happy with. If you want them a little harder, let them bake for another minute or two.
- Once cooled, slather cream cheese frosting on the bottom of one cookie, and top with another. Make a sandwich!
- Cheers to Fresh Direct for having me participate, and for supplying me with the ingredients to make it happen.
Happy Holidays to all and to all a good BITE 🙂
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Is the butter salted or unsalted?
Unsalted! I always use unsalted when baking. Sorry will update!