Equipment Needed
- Stand mixer or hand mixer
- Medium and small mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons
- Plastic wrap
- Baking sheets
- Parchment paper or silicone baking mats
- Small cookie scoop (about 1 tablespoon size)
Step-by-Step Instructions
I always start by making the cream cheese filling because it needs time to firm up. In my small bowl, I beat the softened cream cheese until it’s smooth and lump-free. Then, I beat in the single egg yolk, granulated sugar, salt, and vanilla until it’s completely combined and silky. This mixture will be quite soft. I scrape it onto a small piece of plastic wrap, shape it into a rough log, wrap it tightly, and place it in the freezer. This chill is what allows us to form little frozen nuggets that won’t melt prematurely into the dough.
Now, for the dramatic dough. In my stand mixer, I cream the softened butter and brown sugar together on medium speed for a full three minutes. You want it pale and fluffy. I then beat in the egg yolk and vanilla. In a separate bowl, I whisk together the flour and cocoa powder. Here’s where the magic happens: before adding the dry ingredients, I add all four teaspoons of red gel food coloring directly to the wet butter mixture. I beat it on low until my bowl looks like it’s filled with shocking red velvet cake batter. Then, I gradually add the flour mixture, mixing just until the dough comes together and no dry streaks remain. It will be a stunning, deep red and very soft.
I turn the dough out onto a piece of plastic wrap, shape it into a disc, and wrap it tightly. This is the most important chill time. I refrigerate the dough for at least two hours, but I’ve learned that overnight is ideal. The first time I made these, I was impatient and only chilled for an hour. The dough was too soft to handle, and my cookies spread into sad, flat puddles. A firm, cold dough is the secret to a thick, chewy cookie that holds its creamy center.(See the next page below to continue…)