Levain Red Velvet Hot Cocoa Cookies

I wanted to create a unique chocolate cookie so I decided to marry two flavors I thought would do the job, red velvet and hot cocoa! I think it was a marriage made in heaven! These extremely soft, chewy and very chocolatey Levain Red Velvet Hot Cocoa Cookies are the prefect cookie to make during the winter season. They are made with loads of good stuff like hot cocoa mix, chocolate pudding mix, milk and white chocolate, and of course mini marshmallows.

These cookies are so much fun to make and they’re a real crowd pleaser!

WHAT INGREDIENTS YOU NEED TO MAKE THESE COOKIES

All Purpose Flour: Flour provides the structure in baked goods.
Sugar: Adds sweetness.
Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
Baking Baking Soda: Helps the cookies rise. Aways double check that your baking soda is fresh and not expired.
Butter: I recommend using unsalted butter because you are able to control the amount of salt you want especially when making frosting. Be sure to bring the butter to room temperature. I always take mine out a couple of hours before I want to bake. It must be soft enough so your finger leaves a dent when pressing it. If you forget to take your butter out to come to room temperature you can also zap it in the microwave for about 20 seconds. Do not melt the butter completely.
Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
Eggs: Make sure you bring the eggs to room temperature so they can effortlessly mix into the batter without over mixing.
Instant Chocolate Pudding Mix: Not cook-and-serve and not sugar-free.

Hot Cocoa Mix: Any hot cocoa mix will do but I love Ghirardelli Hot Cocoa Mix. Do not use sugar free.

Unsweetened Cocoa Powder: Use natural cocoa powder not dutch-process.
Red Food Coloring: You can use your favorite food coloring but I enjoy using Americolor color gel and Colour Mill Oil Based food colouring. You can find both on Amazon.

Milk & White Chocolate Chips: My favorite brand of chocolate chips is Guittard.
Mini Marshmallows

WHAT SUPPLIES YOU NEED

Cookie Scoop: I love using this large cookie scoop.
Food Scale: I have used Greater Goods Food Scale for over a decade and haven’t had any issues.
Baking Pan: I love using Nordic brand for my baking needs.
Silicone Mats or Parchment Paper: I prefer to use silicone mats that I get from Amazon.

HOW TO MAKE LEVAIN RED VELVET HOT COCOA COOKIES

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugars on medium speed and beat until light and fluffy in color. Beat in eggs, vanilla, and food coloring until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times.

In a large bowl, whisk the flour, salt, baking soda, chocolate pudding mix, hot cocoa mix, and unsweetened cocoa powder together.

Gradually add flour mixture to butter mixture, stirring just until combined. Add both chocolate chips and mini marshmellows.

Using a food scale measure 4 ounces of dough or about 1/3 cup and roll into balls. You can also use a large cookie scoop and measure out 2 scoops of dough.

I never bake a cookie without chilling. I believe this is the secret sauce to a perfectly thick, soft, and chewy cookie. I like to chill my cookie dough balls overnight (or even longer), but if you would like to bake them the same day refrigerate the dough for at least 2 hours. I just use a food storage container to store cookie dough mounds and I can fit at least 12 into one container.

Once ready to bake preheat the oven to 350°F. Place cookie dough balls on a baking sheet spaced at least 2 inches apart with parchment paper or a silicone baking mat. For reference, I use a half sheet pan and I bake 6 cookies at a time.

Bake for 17 to 20 minutes or until edges have set and tops are just set. I like to make my cookies look perfectly round. If you want to do the same, when you pull the cookies out of the oven, place a circular cookie cutter over the cookie (it should be about 1/4″ bigger than the cookie itself) and then you just make a large circular motion so the edge of the cookie comes in contact with the cutter. You should have perfectly round cookies!

Allow cookies to cool on baking sheet for about 10 minutes.

Cookies should be kept in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.

FREQUENTLY ASKED QUESTIONS

What is a Levain cookie?

Levain Bakery-style cookies are cookies that are big, chewy, have a gooey interior and slightly crispy exterior.

Do I have to chill the cookie dough?

I am going to say YES, especially with this recipe! No matter what cookie I make, I always chill the dough before I bake. When you chill your cookie dough, the cookies always comes out thicker and chewier, you get a more enhanced flavor, and they never spread when baking.

How far in advance can I make cookie dough?

Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months. You can bake frozen cookie dough balls but the baking time will be a few minutes longer.

Can I make smaller cookies?

Of course! If you make your cookies smaller, your baking time will be reduced. If you make 2 ounce cookies which is half of the cookie size of this recipe (or 1 cookie scoop) I would bake at 350°F for 12 to 15 minutes. You should yield about 54 cookies.

Can I make bigger cookies?

Absolutely! I suggest making 6 ounce cookies (about 3 cookie scoops) and baking at 410°F for 9 to 10 minutes. This will make these cookies GIANT, soft, gooey! They should be slightly golden, thick, tall, and gooey in the center. Let cool for 10 minutes to finish setting up. This should yield about 18 cookies.

Can I half this recipe?

Yep! Just half all of the ingredients and you should get about 13 cookies.

What brand chocolate chips should I use?

A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Guittard Chocolate Chips. They are seriously the best chocolate chips in my opinion.

What does chocolate pudding mix do to the cookies?

Instant pudding is magic in cookies! Not only does it add flavor but it gives cookies the soft interior and slightly crunchy exterior in your cookies.

How do I store baked cookies?

Cookies should be kept in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Level: Beginner

By: Tammie

November 28, 2023
28
3 hr 20 min
Count the memories not the calories! Cals/Serving
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Ingredients

2 cups unsalted butter (4 sticks), at room temperature
2 cups brown sugar
1 cup granulated sugar
4 large whole eggs, at room temperature
1 tablespoon vanilla
1 tablespoon red food coloring
5 cups all-purpose flour
1 cup instant chocolate pudding mix
1/2 cup hot cocoa mix
1/2 cup unsweetened cocoa
2 teaspoons baking soda
2 teaspoons salt
2 cups milk chocolate chips
2 cups white chocolate chips
4 cups mini marshmallows
Supplies:
Baking pan
Silicone mat or parchment paper
Cookie scoop or food scale

Directions

Step 1: CREAM: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugars on medium speed and beat until light and fluffy in color. Beat in eggs, vanilla, and food coloring until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times.
Step 2: DRY INGREDIENTS: In a large bowl, whisk the flour, salt, baking soda, chocolate pudding mix, hot cocoa mix, and unsweetened cocoa powder together.
Step 3: COMBINE: Gradually add flour mixture to butter mixture, stirring just until combined. Add both chocolate chips and mini marshmallows.
Step 4: PREP DOUGH: Using a food scale measure 4 ounces of dough or about 1/3 cup and roll into balls. You can also use a large cookie scoop and measure out 2 scoops of dough.
Step 5: CHILL: I never bake a cookie without chilling. I believe this is the secret sauce to a perfectly thick, soft, and chewy cookie. I like to chill my cookie dough balls overnight (or even longer), but if you would like to bake them the same day refrigerate the dough for at least 2 hours. I just use a food storage container to store cookie dough mounds and I can fit at least 12 into one container.
Step 6: BAKE: Once ready to bake preheat the oven to 350°F. Place cookie dough balls on a baking sheet spaced at least 2 inches apart with parchment paper or a silicone baking mat. For reference, I use a half sheet pan and I bake 6 cookies at a time. Bake for 17 to 20 minutes or until edges have set and tops are just set. I like to make my cookies look perfectly round. If you want to do the same, when you pull the cookies out of the oven, place a circular cookie cutter over the cookie (it should be about 1/4″ bigger than the cookie itself) and then you just make a large circular motion so the edge of the cookie comes in contact with the cutter. You should have perfectly round cookies! Allow cookies to cool on baking sheet for about 10 minutes.
Step 7: STORAGE: Cookies should be kept in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.