Red Velvet Cookies

Recipe View 5 mins Preheat the oven to 375°F (190°C) with the rack in the middle position. Grease baking sheets or line with parchment paper. (5 minutes)

Recipe View 5 mins Sift together the flour, baking soda, and salt in a medium bowl. Set aside. (5 minutes)

Recipe View 3 mins Place the baking chocolate in a microwave-safe bowl and microwave on high in 30-second intervals, stirring in between, until melted and smooth (approximately 1-2 minutes total). Let it cool slightly. (3 minutes)

Recipe View 3 mins In a large bowl, cream together the 1/2 cup softened butter, brown sugar, and white sugar until light and fluffy using an electric mixer. (3 minutes)

Recipe View 2 mins Beat in the egg until well combined, then mix in the red food coloring and cooled melted chocolate. Scrape down the bowl to ensure even blending. (2 minutes)

Recipe View 3 mins Gradually add half of the sifted dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View 2 mins Stir in the sour cream until well incorporated, followed by the remaining dry ingredients. (2 minutes)

Recipe View 1 mins Gently fold in the semisweet chocolate chips. (1 minute)

Recipe View 5 mins Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets. (5 minutes)

Recipe View 10 mins Bake one sheet at a time in the preheated oven until the cookies spring back lightly when pressed, about 8-10 minutes. (10 minutes)

Recipe View 5 mins Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View 3 mins For the frosting: In a medium bowl, whip the 1/4 cup softened butter, cream cheese, and vanilla extract until smooth and creamy. (3 minutes)

Recipe View 5 mins Gradually blend in the sifted confectioners' sugar, 1/2 cup at a time, until the frosting reaches your desired consistency. (5 minutes)

Recipe View Once the cookies are completely cooled, frost generously and enjoy!