I was looking for a way to use up some cream cheese in my fridge, and I stumbled upon a red velvet cookie recipe in my recipe box. It was love at first sight. Who can resist a fluffy, chocolatey, moist red velvet cake cookie? The consistency of the "cookie" is the perfect balance of red velvet cake moist-ness but the thicker texture of a soft cookie. The cookie itself is amazing, but it's not a true "Red Velvet Cookie" without the cream cheese frosting (it would simply be a red, fluffy, chocolate cookie). This frosting is what really makes these cookies out of this world. Maybe I just hadn't had cream cheese frosting in a while, but it's absolutely divine. I'm not even embarrassed to say that I was eating it by the spoonful. I like my cream cheese frosting not very thick - more like a glaze -, so that you can taste more cream cheesey-ness than powdered sugar. If you like frosting really thick and stiff with powdered sugar, then feel free to add as much as you want...I just prefer less. Anyways...back to the cookies. They are seriously everything you love about red velvet cake, but in cookie form. Hold up - I take that back, because I've never had a slice of red velvet cake that's nearly as delicious as these cookies. I had some warm from the oven with the cream cheese frosting oozing off, and also at room temperature the following day (the cream cheese frosting firms up perfectly the next day). Both incredible...heavenly...to-die-for delicious. My dad nearly fell to the ground on his first bite.
Yield: about 36 small cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 (1 ounce) squares unsweetened baking chocolate, broken into pieces
1/2 cup unsalted butter, softened
2/3 cup brown sugar, firmly packed
1/3 cup white sugar
1 large egg
1 tablespoon red food coloring
3/4 cup sour cream
1 cup chocolate chips (I used semisweet, but other flavors are fine)
Cream Cheese Frosting
1/4 cup unsalted butter, softened
4 ounces cream cheese, at room temperature
1/2 teaspoon vanilla extract
2 cups confectioners' sugar, sifted, or as needed
Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
Bake one sheet at a time in the preheated oven until they spring back when pressed and a toothpick inserted in the center comes out almost completely clean, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
For the cream cheese frosting, whip 1/4 cup unsalted butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency. If you want to eat the cookies when cooled, then wait to frost them until the cookie has completely cooled. If you just can't resist waiting for them to cool and decide to eat them when warm (which I highly recommend because the chocolate chips are all melty and delicious), then slather the cream cheese frosting on them and dig in(: Just a warning: the cream cheese frosting may ooze a bit on the warm cookies, but that just makes them so much more irresistible.
***you can also make a cookie sandwich with them if you want.