Red Velvet Cookies with White Chocolate Chips Recipe
Delight in these soft, chewy Red Velvet Cookies made with rich cocoa, vibrant red food coloring, and sweet white chocolate chunks. Perfect for a festive treat or anytime you crave a classic red velvet flavor in cookie form.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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 desired color intensity)
Add-ins
- 3/4 cup (150 g) chopped white chocolate or white chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside to prepare for baking.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, Dutch process cocoa powder, baking soda, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugars: In a large bowl, using an electric mixer, cream the softened salted butter with the light brown sugar and granulated white sugar for about two minutes or until the mixture becomes light and fluffy.
- Add Egg Yolks and Flavorings: Beat in the egg yolks, vanilla extract, and red gel food coloring on medium speed for two minutes until the mixture is fluffy and evenly colored.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined, making sure not to overmix.
- Add White Chocolate: Gently fold in the chopped white chocolate or white chocolate chips until evenly distributed throughout the dough.
- Form Cookie Dough Balls: Scoop the dough into 18 equal-sized balls. Space them about two inches apart on the prepared baking sheets to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes. For slightly underdone, soft centers, bake closer to 10 minutes; for crisper edges, bake the full 12 minutes.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack and cool for an additional 5 minutes before serving. Optionally, add extra white chocolate chunks on top after baking.
- Store: Keep any leftover cookies stored in an airtight container for up to three days to maintain freshness.
Notes
- Use room temperature egg yolks to ensure smooth batter incorporation.
- Adjust the red gel food coloring amount depending on how vibrant you want your cookies.
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- For extra flavor, you can add a pinch of cinnamon or espresso powder to the dry ingredients.
- If you prefer, substitute salted butter with unsalted and add a pinch more salt to balance flavors.
- Cookies may spread more if dough is warm, so chilling dough for 15 minutes before baking can control spread.
Keywords: Red Velvet Cookies, white chocolate cookies, soft cookies, dessert, holiday cookies
