Red velvet; do you love it or are you just not sure? Is it vanilla flavored, chocolate flavored or no flavor and why is it red?
So. Many. Questions.
After reading and eating about red velvet, it is a tangy, sweet, butter, lightly chocolaty and vanilla flavor, normally topped with a very generous amount of cream cheese frosting.
I am sorry, I left out the frosting but these bars are so, so good. Every bite filled with buttery vanilla and a hint of chocolate plus, there are chocolate chips!
Sometimes there is nothing better than a cookie, and I am a cake person. Sometimes you just need a bite of sweet, dense buttery goodness and then everything is alright in the world.
Today, I made these cookies to console myself that, in February, we are not going skiing but instead, I will need to wait for a whole month before we hit the slopes in sunny Samoëns. But, what happens if there is no snow?! That, my dear friends, would be so horrible.
Good job I made these bars!
See the 2 layers, isn’t it a bit more interesting compared to just 1 layer? I love the 2 layers, it adds a pop of color contrast and makes them look pretty, and I like pretty bars.
Originally, I was going to make 3 layer bars; a red velvet layer sandwiched in-between 2 normal cookie layers, however, it didn’t quite work.
I took my go-to, fail-proof cookie dough recipe and divided it into 2/3 for the plain vanilla layer and 1/3 for the red velvet layer. While I was pressing the half of the vanilla layer into the tin, I just knew there would not be enough.
So, I just put all of the vanilla layers into the bottom and whipped up another 2/3 of the red velvet dough to make up 1 full recipe. I pressed the red velvet dough on top of the vanilla dough, covered it and put it in the fridge overnight.
Kitchen calamities, right?!
That probably did not make sense at all!
Cookie bars are less work to make than normal cookies. These only require one chill and a tiny bit of your active time to make. Normal cookies normally require 2 chills; one for the just prepared dough and one for the individual rolled cookies, just before baking. These bars, however, only require the dough to be pressed into the tin, chilled and baked.
This is a basic dough for a thick, soft and chewy cookie. However, many people have asked me how to make thick and chewy cookies.
In Scotland, we associate a chocolate chip cookie to be crispy, sweet and loaded with chocolate chips, kinda like the shop-bought ones in the biscuit aisle. Or, a cookie would be cakey and have an overwhelming taste of brown sugar and often leave you very thirsty as they would be so dry!
Making a chewy cookie is easier than it seems. Only a couple of key rules and you are on the road to cookie success!
Use melted butter – Room temperature butter, when beaten, retains air and air is the arch-enemy of a thick cookie. Melting the butter gives us that characteristic cookie taste without the fear of mixing in air. Also, because we melted the butter, it can be distributed throughout the dough more evenly.
Add an egg yolk – The egg yolk adds richness and tenderness to any baked good. Using a whole egg plus an egg yolk adds the perfect amount of stability and structure as well as binding the mixture. If I were to use 2 whole eggs, the end cookies would be cakey and airy; just like solid butter, eggs trap air.
Chill it well – chilling the dough allows the flavors to develop and solidifies the butter to reduce spreading while the cookies are baking. The spreading issue wasn’t a problem today as the cookie dough was baked in a tin but I did allow my dough to rest for 14 hours – basically overnight. While the dough is resting, the gluten in the flour also relaxes, leading to a soft and tender cookie.
Treat someone special you know today with these delicious bars; thick, tender, soft, chewy, moist, flavourful and easy.
If you make my Red Velvet Chocolate Chip Cookie Bars Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
For the vanilla chocolate chip layer 45g butter, melted For the red velvet chocolate chip layer 70g butter, melted The bars should keep in an air-tight container for up to 5 days at room temperature.
How do you make Red Velvet Chocolate Chip Cookie Bars
65g soft light brown sugar
1 tbsp. caster sugar
1 egg yolk
3/4 tsp. vanilla extract
100g plain flour
1/4 tsp. baking soda
65g chocolate chips
100g soft light brown sugar
30g caster sugar
1 tbsp. golden syrup
1 egg and 1 egg yolk
red food colouring paste
155g plain flour
20g cocoa powder
1/2 tsp. baking soda
35g chocolate chips
Try out our Red Velvet Chocolate Chip Cookie Bars recipe and post your results below in the comments…
For the vanilla chocolate chip layer
45g butter, melted
For the red velvet chocolate chip layer
70g butter, melted
The bars should keep in an air-tight container for up to 5 days at room temperature.