Check out this yummy recipe from Sally’s Baking Addiction. These cookies would be perfect to make for this December holiday season or even Valentine’s Day in a few months! Remember to share the love this holiday season and what better way than with a few delicious cookies.

What you will need:

1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour

1/4 cup (21g) unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, softened to room temperature.

3/4 cup (150g) light brown sugar (or dark brown)

1/4 cup (50g) granulated sugar

1 egg, at room temperature

1 Tablespoon (15ml) milk

2 teaspoons vanilla extract

1.5 Tablespoons red food coloring

1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)

Directions:

Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. On low speed, beat in the chocolate chips. The dough will be sticky.

Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 4-5 days– make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.). Chilling is mandatory.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop 1.5 Tablespoons of dough and mold into a ball. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Who doesn’t love dessert? Check out East Silent Lake Resort’s Pinterest Page and “Sweet Treats at ESR | Recipes” board.