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Deep Dish Red Velvet Cookie for Two

Laura Petersen
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Ingredients
  

  • 3/4 cups flour
  • 2 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter softened to room temperature.
  • 1/3 cup dark brown sugar
  • 3 tablespoon granulated sugar
  • 1 egg yolk
  • 1/2 Tablespoon milk
  • 1 teaspoons vanilla extract
  • Red food coloring I think I used about 12 drops
  • 1/2 cup semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350 degrees F. Mix together dry ingredients: flour, cocoa powder, baking soda, and salt. Set this aside.
  • Cream room temperature butter until fluffy - about 1 minute. Add in dark brown sugar and granulated sugar. Beat until light and fluffy, add in an egg yolk, buttermilk, vanilla extract, and red food coloring (start with a couple drops and keep adding until desired color has been reached - I used gel food coloring and I think I used about 15 drops). Mix until combined, scrape down the sides and the bottom of the bowl to ensure that everything has been fully incorporated. Stir in semi-sweet chocolate chips.
  • Cover bowl and let rest in the refrigerator for about an hour. Once the dough has chilled, grease two ramekins and fill with the cookie dough. Make sure to press the dough down gently evenly spread throughout the ramekin.
  • Bake for 15-20 minutes. Or when a toothpick inserted in center of cookie comes out clean of dough. Remove from the oven and let cool slightly, before topping with ice cream and chocolate syrup!