A single serve red velvet cookie with white and semisweet chocolate, and without any egg. This is the perfect small batch crispy edge, chewy center subtle chocolate cookie for one, that you can whip up in one bowl in less than thirty minutes.
My daughter declared this single serve red velvet cookie the best cookie she's ever had. It's the best chewy texture, loaded with white and semisweet chocolate and has the perfect hint of chocolate to the dough, without being over powering. Plus, what a cute cookie to make for Valentine's Day!
For more single serve cookie recipes, try my single serve snickerdoodle, my single serve double chocolate or my single serve chocolate chip.
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Why You Will Love This Recipe
- One Cookie: Perfect when you just want one cookie! Bake one to deliver to a special valentine to show them you love them!
- No Egg: So many recipes have you use a small portion of an egg, but this recipe doesn't require an egg.
- Ready in less than 30 Minutes: From start to finish you can be enjoying a fresh warm cookie in less than 30 minutes.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter in my baking. I love the extra flavor it adds.
- Sugar: You will use both brown sugar and granulated sugar in this cookie to keep it extra chewy.
- Milk: This will help add some binding and moisture to replace the egg. I used 2%, but whatever you have is great.
- Red Food Coloring: I used ¼ teaspoon, but if you want an even brighter red color you could add a touch more.
- Cocoa Powder: I prefer baking with ghirardelli's dutch process cocoa powder because it gives a rich flavor.
- Flour: I have tested this recipe with all-purpose and gluten free flour.
- Chocolate: I used a mix of white chocolate and semisweet, but any chocolate would be great in this cookie.
Step by Step Instructions
- Step 1: In a small bowl mix together the melted butter and sugar. Add in vanilla, milk and red food coloring and mix again.
- Step 2: Whisk together the baking powder, baking soda, salt and cocoa powder, flour and mix. Add this into the wet ingredients. Fold in the chocolate chips.
- Step 3: Create one large cookie ball (or two medium) and place on the baking sheet. Chill the dough in the freezer for 5-10 minutes while the oven preheats if you prefer a thicker cookie.
- Step 4: Bake the cookie for 12-14 minutes, or until firm along the edges and not too much jiggle in the middle. Sprinkle with flaked salt as soon as it's done baking. If baking two medium cookies bake for 10-12 minutes.
Expert Baking Tips
- If your dough feels dry at all, or doesn't come together into a ball add an extra teaspoon of milk. If your dough feels too sticky add an extra ½-1 tablespoon of flour.
- I used 2 tablespoons of white chocolate chips and 1 tablespoon of mini semisweet, but do whatever you prefer.
- This makes one giant red velvet cookie, or you can turn it into two.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, just sub in ¼ cup of gluten free 1:1 flour instead.
No, the flavor will still taste the same whether you use the food coloring or not. It will just be a light brown instead.
Cookies that spread too thin usually need a bit more flour. You want your dough to feel a bit sticky, but still be able to shape into a ball.
Storing & Freezing
If you wanted to make this single serve red velvet cookie into two cookies you could either bake both cookies and save one in the freezer for later. OR you could bake one, and refrigerate or freeze the other cookie ball and bake whenever you wanted another one.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Single Serve Red Velvet Cookie
Ingredients
- 2 tablespoons (28 g) salted butter melted
- 3 tablespoons (37.5 g) packed brown sugar
- 1 tablespoon (12 g) granulated sugar
- 2 teaspoons (8 g) milk any kind
- ½ teaspoon (0.5 teaspoon) vanilla
- ¼ teaspoon red food coloring 6-8 drops
- ⅛ teaspoon (0.13 teaspoon) baking powder
- ¼ teaspoon (1 g) baking soda
- ⅛ teaspoon (0.13 teaspoon) salt
- 1½ tablespoons (8 g) cocoa powder I like to use dutch processed
- ¼ cup (35 g) all-purpose flour
- 3 tablespoons (42 g) chocolate chips I used white chocolate and semi sweet
- flaked sea salt for sprinkling
Instructions
- Preheat the oven to 350 and line a small baking sheet with parchment paper
- In a small bowl mix together the melted butter and sugar. Add in vanilla, milk and red food coloring and mix again.
- Whisk together the baking powder, baking soda, salt and cocoa powder, flour and mix. Add this into the wet ingredients. Fold in the chocolate chips.
- Create one large cookie ball (or two medium) and place on the baking sheet. Chill the dough in the freezer for 5-10 minutes while the oven preheats if you prefer a thicker cookie.
- Bake the cookie for 12-14 minutes, or until firm along the edges and not too much jiggle in the middle. Sprinkle with flaked salt as soon as it's done baking. If baking two medium cookies bake for 10-12 minutes.
Sandy
Perfect red velvet serving for 1! Chewy center and delicious red velvet hint of chocolate! Winner!
Bailey
The perfect cookie when you need a quick treat!
Kelly Goins
Is there an easy way to adapt this recipe for multiple? Looks so good!
Brooke Homec
You could easily double it and make them into smaller cookies.
Kathy
Wow!! This was ao easy and so tasty! Definitely a keeper and will make again! Thank you!
Victoria
Such a great cookie! I love making two and splitting them up for the kids as a quick treat without the commitment of an entire batch!