The best Red Velvet Cookie recipe for soft, cake-like Red Velvet Cookies with the perfect amount of cocoa flavor and a hint of tang thanks to cream cheese!
Preheat the oven to 375° and have ready a cookie sheet lined with either parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking soda, and sea salt. Set aside until ready to use.
Add the butter and cream cheese to a large bowl and mix on medium-high speed for 1 minute using a handheld mixer. You could also use a stand mixer fitted with a paddle attachment.
Add the brown sugar and granulated sugar, and mix on medium-high speed, until the mixture has lightened in color and almost doubled in volume. This should take at least 3 minutes. Then, add the eggs one at a time, mixing well after each addition, followed by the vanilla and the red food coloring and mix again.
Add the dry ingredients and with the mixer still on low, mix just until combined. Then add the chocolate chips and mix once more.
Scoop heaping tablespoons of the cookie dough on to the cookie sheet, spacing them about 1 1/2-2" apart, and press down slightly to flatten. Bake for 10 minutes.
Once the cookies have completely cooled, melt the wafers according to package instructions and finely crumble 2 baked cookies and set aside in a bowl. You can do this with your hands or a mini food processor.
Ready your work surface with a large sheet of wax paper. Dip half of each cook in the melted wafers, allow the excess to drip off, lay on the wax paper, and sprinkle with crumbs. Allow to set, 30-45 minutes. Serve and enjoy!
The Anthony Kitchen