Best Red Velvet Dough (Printer-Friendly)
A no-bake red velvet dough featuring cocoa, chocolate chips, and creamy butter for a sweet safe-to-eat delight.
# What You'll Need:
→ Dairy and Fats
01 -
1/4 cup unsalted butter, softened
→ Sugars
02 -
1/4 cup granulated sugar
03 -
1/4 cup brown sugar, packed
→ Liquids and Extracts
04 -
1 tablespoon milk
05 -
1 teaspoon vanilla extract
06 -
1/2 tablespoon red food coloring
→ Dry Ingredients
07 -
2/3 cup all-purpose flour, heat-treated
08 -
1 tablespoon unsweetened Dutch-processed cocoa powder
09 -
1/4 teaspoon salt
→ Add-ins
10 -
1/3 cup mini semisweet chocolate chips
# Steps to Follow:
01 -
Preheat oven to 350°F. Spread all-purpose flour on a baking sheet and bake for 5 minutes, stirring occasionally. Ensure it reaches 165°F with a thermometer. Allow to cool completely before use.
02 -
In a large bowl, cream the softened butter with granulated and brown sugars using an electric mixer until smooth and well combined.
03 -
Mix in milk, vanilla extract, and red food coloring at low speed until fully incorporated.
04 -
Gradually add the heat-treated flour, unsweetened cocoa powder, and salt. Mix just until the flour mixture is fully absorbed and no dry flour remains visible.
05 -
Gently fold mini chocolate chips into the dough until evenly distributed.
06 -
Spoon dough into serving bowls or use as a topping for desserts or ice cream. Enjoy immediately or store as desired.
# Extra Suggestions:
01 -
Heat-treating flour by baking or microwaving eliminates harmful bacteria, making the dough safe to consume raw.
02 -
Store dough in an airtight container in the refrigerator for up to 7 days or freeze up to 3 months.
03 -
Allow refrigerated dough to come to room temperature before consuming for best texture.