Red Velvet White Chocolate Chip Cookies
Red velvet cookies are a treat that manages to feel both classic and a little indulgent at the same time. Soft, chewy, and rich with that signature cocoa flavor, these cookies get a lovely pop of sweetness from white chocolate chips that melt in every bite.
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling Rack
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring
- 1 cup white chocolate chips
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or a silicone baking mat.
- This prevents sticking and ensures your cookies bake evenly.
Mix Dry Ingredients
- In a medium bowl, whisk together:
- 2 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Pro Tip: Whisk continuously to break up any lumps in the cocoa powder—it ensures smooth, evenly flavored cookies.
Cream Butter and Sugar
- In a large bowl, use a mixer to cream together:
- 1 cup softened unsalted butter
- 1 ½ cups granulated sugar
- Beat for 2–3 minutes until light and fluffy.
Add:
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- Mix until fully incorporated.
Add Red Food Coloring
- Slowly mix in 2 tablespoons red food coloring until the dough is evenly colored.
- The batter will look vibrant and slightly glossy.
- Pro Tip: Start with half the food coloring and add more as needed—you can always adjust for your preferred shade.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredient mixture to the wet ingredients.
- Mix on low speed until just combined. Avoid overmixing to keep cookies soft and tender.
Fold in White Chocolate Chips
- Use a rubber spatula to gently fold in 1 cup white chocolate chips.
- Make sure they’re evenly distributed without smashing them into the dough.
Scoop the Cookies
- Use a cookie scoop or tablespoon to portion dough onto the prepared baking sheets.
- Leave 2 inches between each cookie to allow for spreading.
Bake
- Bake for 10–12 minutes, or until edges are set but centers are still soft.
- Rotate baking sheets halfway through for even baking.
- Pro Tip: Don’t overbake! Cookies continue to set as they cool and stay soft and chewy.
Cool and Enjoy
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Enjoy warm, or store in an airtight container for up to a week.
Notes
Nutritional Value (Per cookie, approximate)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 110mg
- Carbohydrates: 28g
- Fiber: 1g
- Sugars: 18g
- Protein: 2g