Ingredients
Scale
- 1 ½ cups all-purpose flour (see cookie flour options)
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 2-3 drops red food coloring (gel preferred for vibrant color)
- ¼ teaspoon salt
- 3 tablespoons milk (dairy or plant-based)
- 1 cup mini chocolate chips (optional, but highly recommended for texture)
Instructions
- In a medium bowl, combine the all-purpose flour, cocoa powder, and salt. Whisk together until evenly mixed.
- In a large mixing bowl, beat the softened butter and light brown sugar until fluffy and smooth.
- Mix in the vanilla extract, red food coloring, and milk until the mixture achieves a vibrant red hue and smooth consistency.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed. Fold in the mini chocolate chips if using.
- Cover the dough with plastic wrap or transfer to an airtight container, then refrigerate for at least 30 minutes.
Notes
- Chilling the cookie dough helps achieve the best texture and flavor.
- You can substitute dairy-free butter and milk for a vegan version.
- Adding mini chocolate chips enhances texture and flavor.
- Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie dough ball
- Calories: 180 kcal Kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg