Giant Red Velvet Chocolate Chunk Cookies Step-by-step instructions

Before you start

Before starting, measure all ingredients accurately. For the butter, cut it into cubes and keep it cold until ready to use. The eggs should be straight from the refrigerator. Line two baking sheets with parchment paper and have a wire rack ready for cooling.

If you have a stand mixer, use the paddle attachment; otherwise, a hand mixer works well. Sift the dry ingredients together to ensure no lumps, and have the chocolate chips and chunks measured and ready to fold in.

Instructions

Prepare the Dough

1. 1Cream the Butter and Sugars
   In a large mixing bowl, beat the cold cubed butter with the dark brown sugar and granulated sugar on medium speed until creamy and well combined, about 2 minutes. Add the cold eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring, scraping down the sides as needed, until the mixture is vibrant crimson and smooth.
   Look for The mixture should be light and fluffy, with the color evenly distributed and no streaks of butter.
   Tip Cold butter is key here; it helps create a thicker, chewier cookie. Don't over-beat after adding the eggs.
2. 2Sift the Dry Ingredients
   In a separate bowl, sift together the all-purpose flour, Dutch cocoa powder, cornstarch, baking soda, and salt. Whisk to combine thoroughly. This ensures there are no lumps and the leavening is evenly distributed.
   Look for The dry mixture should be uniform in color, with no visible clumps of cocoa or flour.
   Tip Sifting aerates the flour and removes any lumps, which helps keep the cookies tender.
3. 3Combine Wet and Dry Mixtures
   Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix; the dough should be thick and cohesive but not overworked. Fold in the white chocolate chips and rough-chopped dark chocolate chunks with a rubber spatula until evenly distributed.
   Look for The dough should be a deep red color with visible chunks of chocolate throughout. It should hold together when pressed.
   Tip Overmixing can develop gluten, leading to tough cookies. Stop as soon as the flour disappears.
4. 4Chill the Dough
   Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling solidifies the butter, which helps the cookies spread less and stay thick and fudgy in the center.
   Look for The dough should be firm to the touch and slightly chilled before shaping.
   Tip For even thicker cookies, chill for up to 2 hours; the longer chill improves flavor and texture.

At the end of this phase, you should have a thick, crimson dough with a soft, creamy texture. The butter and sugars should be well creamed, and the dry ingredients fully incorporated without any streaks of flour. The dough should be slightly sticky but hold together when pressed. After chilling, it should be firm enough to shape into tall mounds without sticking to your hands. The chocolate chips and chunks should be evenly distributed throughout.

Shape and Bake

5. 5Shape the Dough into Mounds
   Preheat the oven to 380°F (193°C). Line baking sheets with parchment paper. Scoop the chilled dough into tall, rough mounds of about 4 ounces each, placing them at least 3 inches apart. Do not flatten them; keeping them tall helps them bake up thick and fudgy.
   Look for The mounds should be tall and craggy, not smooth balls, which helps create a bakery-style appearance.
   Tip Use a large cookie scoop or your hands to shape the mounds; keep them rough for a rustic look.
6. 6Bake the Cookies
   Bake the cookies in the preheated oven for 11 minutes, or until the edges are set and lightly caramelized while the centers still look slightly soft and underdone. Remove from the oven and let them cool on the baking sheet for 10 minutes; they will continue to set as they cool.
   Look for The edges should be golden and crisp, while the centers should look slightly puffed and soft, not wet.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake; the centers will firm up as they cool, giving you that fudgy texture.
7. 7Transfer to a Wire Rack
   After the 10-minute rest on the baking sheet, carefully transfer the cookies to a wire rack to cool completely. This allows air to circulate and prevents the bottoms from becoming soggy.
   Look for The cookies should be firm enough to lift without breaking, but still soft in the center.
   Tip If you prefer warm, gooey cookies, enjoy them after the rest time on the sheet; they'll be molten inside.

The shaped dough mounds should be tall and rough, not smooth balls. As they bake, the edges will begin to set and turn golden while the centers remain puffed and soft. The kitchen will smell of butter, sugar, and chocolate.

After 11 minutes, the edges should be caramelized and crisp, and the centers should look slightly underdone but not wet. Let them cool on the baking sheet for 10 minutes; they will firm up slightly but remain soft and fudgy inside.

Finish and Serve

8. 8Serve and Enjoy
   Serve the cookies warm or at room temperature. For the ultimate experience, break one open to reveal the molten chocolate center and the soft, fudgy red velvet crumb. These are best enjoyed fresh, but they can be stored for later.
   Look for The cookie should be crisp at the edges, soft and fudgy in the center, with melted chocolate chunks.
   Tip Pair with a glass of cold milk for the perfect dessert.

After cooling on the wire rack, the cookies should have a crisp exterior and a soft, tender interior. Breaking one open should reveal a rich, red velvet crumb with melted chocolate pools. The texture should be moist and fudgy, not dry or cakey. The cookies are ready to serve warm or at room temperature. If stored, they will keep their texture for several days, but are best enjoyed within the first 24 hours.

Common mistakes

One common mistake is overmixing the dough after adding the flour, which develops gluten and results in tough cookies. Mix just until the flour disappears. Another is baking the cookies without chilling the dough; this leads to excessive spreading and flat, thin cookies.

Always chill the dough for at least 30 minutes. Overbaking is another pitfall—since the centers should remain soft, it's better to pull them out when they look slightly underdone; they will finish setting as they cool. Also, be sure to space the mounds at least 3 inches apart to allow for spreading.

How to tell it’s done

The cookies are done when the edges are set and lightly golden, while the centers still look slightly soft and puffed. The internal temperature of the cookies should reach at least 160°F (71°C) to ensure the eggs are fully cooked.

After removing them from the oven, let them cool on the baking sheet for 10 minutes; they will continue to set during this time. The centers will firm up to a fudgy, soft texture, not wet or raw. If you prefer a more done cookie, you can bake for an additional 1-2 minutes.

• Egg dishes: 160°F (71°C) in the thickest part