Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons (15g) unsweetened cocoa powder
- 2 tablespoons (30ml) red food coloring (gel preferred)
- 2 cups (240g) all-purpose flour (heat-treat or use heat-treated flour for safety)
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips or chunks
Instructions
- In a large mixing bowl, beat together the butter and sugar until creamy and smooth.
- Add vanilla extract, red food coloring, and cocoa powder; continue mixing until well combined and the dough is vibrantly red.
- Gradually mix in the flour and salt until the dough thickens and becomes pliable. Refrigerate for 15 minutes if too sticky.
- Fold in the chocolate chips or chunks until evenly distributed throughout the dough.
- Serve immediately or chill for at least 30 minutes for a firmer texture and enhanced flavor. Use as is, or as a dip, topping, or dessert component.
Notes
- Use heat-treated flour for safety when eating raw.
- Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
- You can customize by adding chopped nuts or white chocolate chips.
- For vegan options, substitute butter with coconut oil and chocolate chips with vegan chocolate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake, Mix
- Cuisine: American
- Diet: Vegetarian, Optional Vegan
Nutrition
- Serving Size: 1 cookie dough portion (about 2 tablespoons)
- Calories: 150 kcal Kcal
- Sugar: 12g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg