In a mixing bowl creamy your soft butter. Once creamy, add sugar and brown sugar, cream together once more. Add eggs, baking soda, baking powder, salt, and vanilla. Stir until combined. Add flour and stir until the dough is firm. Next, remove half of your cookie dough and place it into a clean container to refrigerate. Refrigerate for 30 minutes. Then, take your remaining cookie dough in your mixing bowl and add cocoa powder, and red food coloring. Stir to combine. Refrigerate the remaining cookie dough for 30 minutes as well.
Preheat oven to 375°F (190°C)
Marble: for a marbled appearance, take your cookie dough and combine the red velvet dough with your plain cookie dough. Roll out your dough and use your cookie cutters to cut your shapes. Place your shapes on a greased cookie sheet and bake for 8-10 minutes, or until the edges begin to turn golden. Remove and allow to fully cool before drizzling with melted chocolate. Serve and enjoy!
Checkered: for a checkered appearance, roll out your cookie dough individually, and cut into small matchstick pieces, arrange in a checkered pattern, and cut squares. Use a cookie cutter and cut your shapes. Place on a lightly greased cookie sheet and bake for 8-10 minutes. Remove and allow to cool. Drizzle with melted chocolate chips, serve and enjoy.
If your cookies are spreading too much, refrigerate your cookies for 10-15 minutes before baking. This will help your cookies retain their shapes better.
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