Valentine Pink Chocolate Chip Cookies

Have you ever made PINK Chocolate Chip Cookies?  Did you know you should?

I have my favorite recipe for chocolate chip cookies.

I don’t modify it much from batch to batch. Sometimes I brown the butter (well, almost always). Once in a while I add hazelnut oil in place of some of the butter. Sometimes I use a little almond flour. But really? Not much else do I change. It’s a great recipe, I know how it’s going to behave, it’s quick, and it’s delicious.

I don’t ask for much else in a cookie.

But I wanted to make a Valentine’s Day cookie, and I did NOT feel like making royal icing cookies. I’ve done that aplenty. I wanted easy. And I wanted CHOCOLATE.  Pink Chocolate Chip Cookies.

So pink food coloring was my trick. (Plus, it looks uber cute mixing away in my pretty pink KitchenAid.)

Nothing mystical, just a bit of dye. And they were everything I had hoped they would be. If you have a bunch of Valentine’s to make, I’d consider these in cute little cello bags, tied with a pretty ribbon. Your lovely will love them…I feel sure of that!

Valentine Pink Chocolate Chip Cookies

Rating: 5

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 24-30 cookies


12 Tablespoons Butter, softened
3/4 cup Light Brown sugar
3/4 cup Sugar
2 large eggs
1 vanilla bean, scraped
Pink or red food coloring, if desired
2 cups plus 2 Tablespoons All Purpose Flour
1/2 teaspoon Baking Soda
pinch sea salt
1 cup mini semisweet chips (I used Nestle)
1 cup dark chocolate chips (I used Nestle)


Add butter to sugars and mix well. Add the eggs and vanilla to the batter and mix thoroughly. Add food coloring, if using.
Combine the dry ingredients in a separate bowl, then add to batter, beating only until combined.
Add chocolates to batter, then place mixing bowl in refrigerator for 15 minutes to cool a bit. Preheat oven to 325 while dough chills.
Place balls of dough on prepared cookie sheet (I highly recommend a SilPat for this), leaving tops quite jagged so that cookies get nice surfaces. Bake for 15 minutes, or until just golden brown, for best results.

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