Red is the timeless colour for fiery passion. It is perfect for Canada Day and Valentine’s Day. I would want to include Lunar New Year as well, since red is an auspicious colour, but that’s probably stretching it!
This recipe for red velvet chocolate chip cream cheese cookies is easy. Unlike sugar cookies, there is no need to worry about how much chocolate chip cookies spread out. They’re also chewy, soft, rich, and delicious like sandwiched cheesecake, but it is not too sweet.
Servings: 30 cookies
Cream the following:
- 1 cup unsalted butter room temperature
- ½ cup sugar
- ½ cup Demerara sugar
- 1 cup brown sugar golden yellow
Like most people, I have a serious weakness for sweets. Brownies, cakes, cookies, candy bars... if it's got chocolate in it, I probably want it.... Read more
- 1 whole egg
- 1 yolk separated
- 1 tsp LorAnn’s Red Velvet Emulsion
- 1 ½ tsp coffee, cooled
- 1.333 tbsp buttermilk (or 1 tsp vinegar in 1 tbsp + 1 tsp milk mixture)
- 2½ cup flour
- 6 tbsp Dutch processed cocoa
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup white chocolate chips
- 72 g cream cheese (1 stick of cream cheese, let rest at room temp for 5 minutes)
- ¼ cup icing sugar
- Cream together butter and sugar until fluffy in bowl with an electric mixer.
- Add egg, coffee mixture, and red velvet emulsion, and combine until smooth. (If you only have vanilla on hand, add food colouring. Taste will be slightly different.)
- In a separate bowl, stir in flour, cocoa, baking soda, and salt until just combined.
- Gradually add the dry flour mixture in thirds. Be careful not to over-mix.
- Use a spatula to stir in the chips.
- Whip together cream cheese and icing sugar, using a clean whisk.
- Use a table-spoon to drop two dozen cookie balls. Then, flatten with the back of spoon, cut with your heart, or other shape, cookie cutter. (You might need to adjust the size of the dough you drop.)
- Then, fill about ½ tsp of the cream cheese or cheesecake filling on one heart dough. Then, use a second heart-shaped cookie dough to gently seal around the edges — like making a pierogie, if you would. Pinch and seal around the edges.
- Bake between 8 and 9 minutes at 370 to 375°F (187 to 190.6°C), depending on your individual ovens.
- Let the tray cool on the rack for a minute before continuing to cool each cookie on the cookie racks.
You can freeze your from-scratch cookie dough to be baked later — for up to two weeks. However, I should warn you that taste-testing the cookie dough is highly addictive.
Comments on Show your love with red velvet chocolate chip cream cheese cookies
Can I use some sort of extract or food colouring instead of that emulsion?
Yes, you can definitely use 1 tsp vanilla and 1 tsp food colouring if you can’t find the emulsion. (In fact, if you felt like purple velvet or blue velvet; etc.)
Here is the first version of the recipe, which didn’t use the bakery emulsion:
Awesome thanks, they don’t deliver emulsion to Australia and I have never seen it here.
I am in the middle of making this recipe, and I noticed that there are no specific instructions on when to add the buttermilk. Do I add it in with the egg, coffee, and emulsion?
I added the buttermilk along with the coffee! Hope that helps!
Great question! I just updated the instructions too, to make it clear. 🙂
Scroll all the way to the bottom of this link to save or print the recipe:
Enjoy your baking! Happy Valentine’s Day!
Thanks so much! My husband loved them!