You catch the smell through the steam vent and suddenly you are starving. The scent of chocolate and that hint of red velvet draws you closer. It kinda sneaks into your kitchen and steals your attention real quick.
Steam is gently puffing out, carrying that warm, sweet smell that signals something special is happening inside the pressure cooker. You sense that this isn17t just any batch of cookies. It19s soft, tender, with just a little bit of that melt-in-your-mouth vibe.
By the time the float valve drops and you get to peek inside, you recall the moments mixing dough, guessing if this color is just right. That first whiff stays with you. You19re gonna love that first bite.
The Truth About Fast Tender Results
- Pressure cooking cookies gives you moist, tender results without drying out the edges.
- That sealing ring keeps all the steam and heat locked in, so flavors really blend nicely.
- The float valve will tell you when the pressure19s up and cooking has started, handy to not overdo it.
- Slow release is a must, or your cookies might get too crumbly from quick cooling down.
- You gotta watch broth depth carefully if you19re using a trivet and water, the right amount stops soggy bottoms.
- Steam cues help you know when to expect the cookie magic from inside your cooker.
What Goes Into the Pot Today
- 1 and ⅔ cups (210g) all-purpose flour (spooned & leveled)
- ¼ cup (21g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- ¾ cup (150g) packed light or dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 Tablespoon milk (I recommend buttermilk)
- 2 teaspoons pure vanilla extract
- ¾ teaspoon gel red food coloring (or alternative)
- 1 cup (180g) white or semi-sweet chocolate chips (plus a few extras for tops)
Walking Through Every Single Move
First, you preheat your oven to 350degF while getting the pressure cooker ready. Yeah, ovens just for the finishing part of the cookies, because pressure cooker does most of the tender work.
Next, whisk together the dry stuff like flour, cocoa, baking soda, and salt in a medium bowl. Set that aside; youre gonna use it soon.
Then grab a large bowl and beat the butter with both sugars till its creamy and combined. It takes about 2 minutes on medium speed if you got a mixer.
Add the egg, milk, and vanilla. Beat it hard so everythings mixed well. Sometimes gotta scrape the sides so nothings hiding down there.
Slowly mix in your dry ingredients on low speed till everythings thick and doughy. You dont wanna over mix or toughen the dough.
Stir in the red food coloring till you get that perfect red velvet color. Gently fold in your chocolate chips, saving a few to press on top later.
Now scoop about 1.5 tablespoons and roll into balls. Place them on parchment lined baking sheets, spacing 'em 2 inches apart. Theyre gonna bake 10 to 11 minutes in the oven after the pressure cooking part.
Time Savers That Actually Work
- Use room temp ingredients so mixing is quicker and dough blends better.
- Prep your parchment or silicone mats while dough19s chilling to save time later.
- Roll cookie dough balls in batches right before pressure cooking to keep it from getting sticky or melting too soon.
- Set your broth and trivet in the cooker ahead so you can pop cookie tray in fast and get the pressure going without delay.
That First Bite Moment
The edges of your red velvet chocolate chip cookie are slightly crisp but the middle stays soft and chewy. You sense a deep cocoa flavor mingling with the sweet white chocolate goodness.
The moist texture kinda melts in your mouth with a smooth touch from the buttermilk and vanilla. That rich red color makes it look dang inviting before you even taste.
Every bite feels tender but full of flavor, making you wanna grab another. You recall how long it took but it19s totally worth the wait when the flavors burst like that.
Making It Last All Week Long
If you wanna keep your cookies fresh use an airtight container at room temp. They19ll stay soft for a few days easy.
You can also freeze the cookie dough balls after shaping. When you19re ready, just bake em off straight from freezer with an extra minute or two added.
For baked cookies, freezing works great too. Let them cool completely then stash in a freezer bag. Thaw on the counter before you dunk in milk or eat.
Everything Else You Wondered About
- Can I use regular chocolate chips? Absolutely, white or semi-sweet work real good here.
- Does the sealing ring need checking? Yes, always check to make sure it19s seated well before cooking to keep pressure intact.
- Why slow release? It helps the cookies cool gently so they don19t crumble or get dry.
- How do I know broth depth's right? Usually about 1 cup of water works, just enough so the trivet sits above without risk of sogginess.
- Can I swap buttermilk? Sure, whole milk or any milk with a teaspoon vinegar can work too.
- Will steam cues change with different cookers? Yep, every cooker19s a bit different so pay attention to sounds and vents to time your cooks.
Red Velvet Chocolate Chip Cookies Pressure Cooker Way
Equipment
- 1 Mixing bowl medium and large for wet and dry ingredients
- 1 Electric mixer hand or stand mixer
- 1 Pressure Cooker
- 1 Baking sheet lined with parchment
Ingredients
Main Ingredients
- 210 g all-purpose flour spooned & leveled
- 21 g unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 113 g unsalted butter softened to room temperature
- 150 g light or dark brown sugar packed
- 50 g granulated sugar
- 1 large egg at room temperature
- 1 Tablespoon milk I recommend buttermilk
- 2 teaspoons pure vanilla extract
- ¾ teaspoon gel red food coloring or alternative
- 180 g white or semi-sweet chocolate chips plus a few extras for tops
Instructions
Instructions
- Preheat your oven to 350°F while preparing the pressure cooker.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter with brown sugar and granulated sugar until creamy, about 2 minutes on medium speed.
- Add the egg, milk, and vanilla extract. Beat until well combined, scraping down the sides if needed.
- Mix in the dry ingredients on low speed until the dough is thick. Do not overmix.
- Stir in the red food coloring and then gently fold in the chocolate chips, saving a few for topping.
- Scoop about 1.5 tablespoons of dough and roll into balls. Line them on parchment-lined sheets 2 inches apart.
- Cook the dough balls in the pressure cooker to steam and tenderize, then transfer them to the oven and bake for 10–11 minutes.
- Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
