Gluten Free Red Velvet Chocolate Chip Cookies | Soft & Chewy
Celebrate the holidays or anytime with these gluten free red velvet chocolate chip cookies. They're incredibly soft and chewy, and so pretty to look at.
1teaspoonxanthan gumomit if your blend already contains it
¼cup(36g)cornstarch
3tablespoons(15g)unsweetened cocoa powdernatural or Dutch-processed
6ounceswhite chocolate chips
Instructions
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper, and set them aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, place the butter, sugar, vinegar, vanilla, and salt and beat on medium-high speed until light and fluffy (about 3 minutes).
Add the baking soda, egg, and 1/8 teaspoon red gel food coloring. Beat on medium speed until fully combined.
Add the flour, xanthan gum, cornstarch, and cocoa powder to the wet ingredients, and beat until combined.
Beat in more red gel food coloring in very small amounts, if necessary, to reach a deep red color, as the color will fade during baking.
With clean hands, knead the cookie dough until the color is uniform to avoid streaks of red color in the cookies.
Add the chocolate chips and mix until evenly distributed throughout the dough.
Scoop the dough into about 21 equal pieces, each about 1 1/2 tablespoonsful. Roll each piece of dough into a ball.
Place the balls of dough on the prepared baking sheet about 1 1/2 inches apart from one another.
For slightly thicker cookies, chill the pieces of dough in the refrigerator for 30 minutes or until mostly firm. Your cookies will also have a somewhat smoother top.
Place the baking sheet in the center of the preheated oven and bake for 11 minutes, or until the cookies are just set in the center.
Remove the cookies from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
These cookies freeze amazingly well when sealed in a freezer-safe container.
The cookie dough itself can also be shaped, frozen in a single layer on a baking sheet and then stored in a zip-top bag in the freezer. Defrost to cool room temperature before baking.
Notes
About the butter temperature.In this recipe, we use unsalted butter at "cool room temperature," meaning that the butter should be about 65°F and cool to the touch. In some recipes, it doesn't really matter if your butter is slightly too soft, but when you're creaming it with the sugar first like we are here, if it's too soft (if your fingertip pushes right in and comes away greasy), your cookies will be flat.Originally published in 2014. In 2021, recipe reformulated to be made with all butter; more text resources added in 2023.