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Red Velvet Cookies with White Chocolate Chips Recipe

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4 from 9 reviews

Delight in these soft and chewy Red Velvet Cookies, featuring a rich cocoa flavor and a vibrant red hue, enhanced with creamy white chocolate chunks. These easy-to-make cookies combine classic red velvet cake elements with the convenience of cookies, baked to perfection for a slightly crisp edge with a tender center.

Ingredients

Dry Ingredients

  • 1 1/2 cups + 2 tbsps (204 g) all-purpose flour (spooned and leveled)
  • 2 tbsps (10 g) Dutch process cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 3/4 cup (168 g) salted butter, softened
  • 3/4 cup (165 g) light brown sugar
  • 1/4 cup (50 g) granulated white sugar
  • 2 egg yolks, at room temperature
  • 1 tbsp vanilla extract
  • 1–1 1/2 tsp red gel food coloring (depending on how red you want the cookies)

Add-ins

  • 3/4 cup (150 g) chopped white chocolate or white chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, baking powder, and salt until well combined; then set aside.
  3. Cream Butter and Sugars: Using an electric mixer, cream the softened salted butter, light brown sugar, and granulated sugar in a large bowl for about two minutes until the mixture becomes light and fluffy.
  4. Add Yolks and Flavor: Mix in the egg yolks, vanilla extract, and red gel food coloring on medium speed for two minutes until the batter turns fluffy and the color is evenly distributed.
  5. Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined, taking care not to overmix.
  6. Fold in White Chocolate: Gently fold in the chopped white chocolate or white chocolate chips until they are evenly incorporated into the dough.
  7. Portion Dough: Scoop the cookie dough into 18 evenly sized balls and space them about two inches apart on the prepared baking sheets to allow for spreading.
  8. Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes. Bake for 10 minutes for a soft, slightly underdone center or up to 12 minutes for crisper edges.
  9. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool for an additional 5 minutes. Optionally, add extra white chocolate chunks on top right after baking.
  10. Store Leftovers: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.

Notes

  • Adjust the amount of red gel food coloring depending on how vibrant you want the red color to be.
  • For best texture, do not overmix the dough once dry ingredients are added.
  • Using room temperature egg yolks helps achieve a smoother and more even batter.
  • White chocolate chunks can be added on top after baking for extra visual appeal and flavor.
  • Cookies can be stored in an airtight container for up to three days, but are best enjoyed fresh.

Find it online: https://lauracooks.com/red-velvet-cookies-with-white-chocolate-chips-recipe/