Deep Dish Red Velvet Cookies for Two

Note the dough requires at least 1 hour of inactive chill time.

Start by mixing together your dry ingredients: flour, cocoa powder, baking soda, and salt. Set this aside.

In a large bowl using an electric mixer, cream room temperature butter until fluffy, about 1 minute. Then add in dark brown sugar and granulated sugar. Once combined, add the egg yolk, buttermilk, vanilla extract, and red food coloring (start with a couple drops and keep adding until desired color has been reached). I used gel food coloring and I think I used about 15 drops. Mix until combined, then scrape down the sides and the bottom of the bowl to ensure that everything has been fully incorporated. Add in your dry ingredients and mix again. Lastly, stir in the semi-sweet chocolate chips. Store this in an airtight container and let it refrigerate for about an hour.

Once the dough has chilled, preheat your oven to 350 F. Grease two 10 ounce ramekins and fill with the cookie dough. Make sure to press the dough down gently, so the dough has been evenly spread throughout the ramekin. Bake for 15-20 minutes. You’ll be able to tell when the cookie is done by looking at the center. If the center is still glossy and jiggly, it’s not done yet. You can also check this by inserting a toothpick into the center of the cookie.

Remove from the oven and let cool slightly, before topping with your choice of ice cream!