Red Velvet Cookies with White Chocolate Chips Recipe
These Red Velvet Cookies are soft, chewy, and packed with rich cocoa flavor and a striking red color, complemented perfectly by bursts of creamy white chocolate chips. An easy and delightful treat that combines the classic red velvet cake flavors in cookie form, ideal for holiday baking or any special occasion.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 servings (12 medium-sized cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 114 g Unsalted Butter (room temperature)
- 100 g Granulated Sugar (caster sugar)
- 110 g Light Brown Sugar
- 1 Large Egg (room temperature)
- 30 ml Buttermilk (or whole milk, room temperature)
- 1 tsp Vanilla Extract
- ½ tsp Red Gel Food Color
Dry Ingredients
- 180 g All-purpose Flour (plain flour)
- 25 g Cocoa Powder (Dutch-processed)
- 1 tsp Baking Powder
- ¼ tsp Salt
Add-ins
- 165 g White Chocolate Chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C), or 160°C if using a fan oven. Line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is smooth and well combined, creating a creamy base for the dough.
- Add Egg: Crack in the large egg and beat the mixture until it is smooth and fully incorporated, which will help build the cookie’s structure.
- Mix Wet Ingredients: In a small bowl, combine the buttermilk, vanilla extract, and red gel food coloring thoroughly. Pour this vibrant mixture into the cookie dough and mix well until evenly blended.
- Sift and Combine Dry Ingredients: Sift the all-purpose flour, Dutch-processed cocoa powder, baking powder, and salt together in a separate bowl to ensure there are no lumps. Gradually add these dry ingredients to the wet dough, mixing until a smooth cookie dough forms with no flour pockets.
- Add Chocolate Chips: Fold in the white chocolate chips, gently stirring until they are evenly distributed throughout the dough to provide sweet, creamy bursts in every bite.
- Shape Cookies: Using a medium cookie scoop or a tablespoon, scoop out balls of dough and place them spaced well apart on the prepared cookie sheet. This spacing will allow the cookies room to spread as they bake.
- Bake: Bake the cookies for 12-14 minutes in the preheated oven. Once baked, remove the cookie sheet from the oven and let the cookies rest on it for at least 10 minutes. This cooling step helps the cookies set properly before transferring them to a wire rack.
- Optional Decoration: After the cookies have cooled completely, you can drizzle melted white chocolate over the tops of the cookies for an elegant decorative finish and extra sweetness.
Notes
- Use room temperature ingredients to ensure the dough mixes evenly and results in a uniform texture.
- Red gel food coloring is preferred for its concentrated color and minimal impact on dough consistency.
- Cooling cookies on the baking sheet before transfer prevents breaking as they set and firm up.
- To enhance the red velvet color, you can adjust the amount of red gel food coloring slightly, but avoid adding too much to keep the dough consistency intact.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
