Hey guys! I’ve got another giant cookie recipe today, and I am just kind of here for these right now. They need to freeze before you bake them, so you can just keep them in the freezer for months and bake cookies on-demand! These cookies are insanely good, and they make the perfect gift for friends.

Making giant cookies feels like going to a bakery, and it’s just something else entirely from your classic at-home cookie experience. I know these seem completely massive, but they make these gooey, soft-on-the-inside cookies that just can’t be matched. Let’s get to it!

How to Make Giant Red Velvet Cookies

This is one of those recipes that really works better if you have a stand mixer. It can be very difficult to work with cold butter by hand or with a hand mixer, but it can be done- if you DO have a stand mixer though, now is the time to use it!

First we’re stirring together the dry ingredients and setting them aside for later. Then, chop up a whole bunch of chocolate- I like a mixture of white chocolate and dark chocolate and I always prefer to chop up bars of chocolate for cookies. Next up, we’re working with cold butter here, so you’ll want to cut it into small cubes before beating it together with the sugars. The mixture will be sandy and a bit chunky- that’s ok!

Then, we’re adding in the eggs, vanilla extract, and food coloring. If you can get your hands on gel coloring, it works better here! Finally beat in the dry ingredients and the chopped chocolate. It’ll take a little working at this point for the dough to fully come together, but try to only mix it as much as you absolutely have to. Next we’re lining a small baking sheet with parchment paper and forming the cookies.

When I say these are big, I mean it! The whole batch only makes about 12-15 huge cookies. You want to grab about 1/2 cup of dough and gently press it into a ball. You don’t want to roll these cookies or press them too tightly, you just want to gently press them together to form a ball. Place your cookies onto the baking sheet, and cover with plastic wrap. Pop the whole tray into the freezer for at least 1 hour, and up to 3 months before baking!

When it’s time to head to the oven, place the cookies on a large baking sheet lined with parchment and give them some space! Bake them up until puffy and just setting- they will keep cooking as they cool, so don’t worry if they don’t look completely done when you take them out of the oven. Cool and enjoy!

Tips & Tricks For High-Altitude Red Velvet Cookies

Making giant cookies is a bit of a different process, so here are some tips to help you out along the way:

  • Use cold butter like straight from the fridge cold. I greatly prefer using a stand mixer for this recipe because it has the power to handle mixing cold butter, but be sure to use a metal paddle attachment that won’t break!
  • Don’t pack the dough together by scooping it or rolling it together. You want it to just be gently pressed into a ball, and it doesn’t have to be perfectly round. This helps them bake up thick!
  • Use gel coloring if you can. It will offer a stronger color without needing as much food dye, and the gel won’t affect the texture of the cookie dough. If you only have liquid, add an additional tablespoon of flour to help adjust for the additional liquid!
  • Freeze the dough fully before you bake the cookies. If you’re not going to bake them right away, freeze the cookies on your sheet tray and then transfer them to a freezer bag. They can be stored like this for up to 3 months before baking!
  • These make GIANT cookies and the whole batch will only bake about 12-15 cookies. You can make them smaller, but they won’t take as long to bake so keep a close eye on them to avoid over-baking.
  • The butter will clump while you mix but don’t worry. We’re using cold butter here, so it won’t fluff up and mix evenly like you may be used to. It’s ok if you see a couple of small chunks throughout as you mix, but once you add the dry ingredients, it should mix in more thoroughly.
  • I’m at about 5,000 ft above sea level and I find that most people who live between 3,000 ft and 7,000 ft above sea level do not need to make any adjustments to my recipes.

Giant Red Velvet Cookies

Ingredients

  • 3 1/3 cups all-purpose flour
  • 3 tbs dark cocoa powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 sticks cold unsalted butter cubed
  • 1 cup granulated sugar
  • 1 cups packed dark brown sugar
  • 2 large eggs
  • 1 tbs. vanilla extract
  • 1 tsp red gel food coloring
  • 2 cups white chocolate chunks
  • 1 cup dark chocolate chunks

Instructions

  1. In a medium bowl, stir together the flour, cocoa powder, salt, baking powder, and baking soda, and set the mixture aside. In the bowl of a stand mixer, using a metal paddle attachment, beat together the cold butter, sugar, and brown sugar. The mixture will become sandy and will still have small chunks of butter running throughout.

  2. Beat in the eggs, vanilla extract, and red food coloring until combined. The mixture will be lumpy, but that's ok! Slowly beat in the flour mixture until well combined- this will take a bit of working! Then, stir in the chopped chocolate until well distributed.

  3. Line a small baking sheet with parchment paper. Start forming your dough into balls by grabbing about a heaping 1/2 cup of dough and gently pressing it into a ball. You want to just gently press it together without rolling it or firmly forming the dough- it's okay if it's a little rough around the edges. The whole batch should make about 12-15 giant cookies!

  4. Cover the tray with plastic wrap and freeze the cookies for at least 1 hour, and up to 3 months before baking. When you're ready to bake, preheat your oven to 375 degrees. Line a large baking sheet with parchment paper.

  5. Place 6 dough balls onto the sheet evenly spaced. Bake the cookies for 16-18 minutes, or until the cookies are puffed and look dry on the top. They cookies will be very thick, and they may not be done in the middle yet, but they will continue to cook as they cool! Cool the cookies on the pan for 15 minutes, and then transfer to a cooling rack. Enjoy!


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