Red Velvet Chocolate Chip Cookies

I followed this recipe and used beet root powder instead of food color. The cookies were not as red as I expected. For a truly "red" velvet cookies, maybe this need more beet root powder or some food color. This definitely need some more experiments.

Ingredients

All purpose flout - 3 cups

Cocoa powder - 1/2 cup

Baking soda - 2 tsp
Salt - 1/2 tsp
Unsalted butter - 1 cup, softened to room temperature
light or dark brown sugar - 1 and 1/2 cups, packed

Granulated sugar - 1/2 cup 
Egg - 2 large, at room temperature ( used egg replacer)
Milk or buttermilk - 2 TBSP

Pure vanilla extract - 4 tsp
Beet powder - 3 TBSP
Semi-sweet chocolate chips - 2 cups, plus a few extra for after baking

Yield about 40 cookies

Steps

1. Whisk the flour, cocoa powder, beet powder, baking soda, and salt together in a large bowl. Set aside.
2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. On low speed, beat in the chocolate chips. The dough will be sticky.

3. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 3 days). If chilling for longer than a few hours, allow dough to sit at room temperature for at least 15 minutes before rolling and baking because the dough will be quite hard.
4. Preheat oven to 350°F. 

5. Line baking sheets with parchment paper or silicone baking mats. Scoop 1.5 Tablespoons of dough and roll into a ball. Place 9 balls onto each baking sheet. Bake each batch for 13 minutes. The cookies may have only spread slightly, that’s ok. Simply press down on the warm cookies to slightly flatten, which helps form crinkles. If desired for looks, stick a few chocolate chips into the tops of the warm cookies.

6. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. (See step 3.) Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.