Red Velvet Cookies with White Chocolate Recipe
Delight in these rich and tender Red Velvet Cookies with a perfect balance of cocoa and vibrant red color, enhanced by creamy white chocolate chunks for a decadent twist. These cookies offer a delightful mix of soft, slightly underbaked centers and crisp edges, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 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 the desired redness)
Add-ins
- 3/4 cup (150 g) chopped white chocolate or white chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and set aside.
- Combine 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. Set this mixture aside.
- Cream butter and sugars: In a large bowl, add the softened salted butter, light brown sugar, and granulated white sugar. Using an electric mixer, cream these ingredients together on medium speed for about 2 minutes until the mixture is light and fluffy.
- Add egg yolks and flavorings: Mix in the egg yolks, vanilla extract, and red gel food coloring. Continue mixing on medium speed for another 2 minutes until the batter becomes fluffy and evenly colored.
- Incorporate dry ingredients: Gradually add the previously whisked dry ingredients to the wet mixture, mixing just until combined without overmixing to maintain tender cookies.
- Fold in white chocolate: Gently fold in the chopped white chocolate or white chocolate chips until evenly distributed throughout the dough.
- Form dough balls: Using a scoop or spoon, shape the dough into 18 evenly sized balls. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes. For softer, slightly underdone centers, bake closer to 10 minutes; for crispier edges, bake up to 12 minutes.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheets. Then transfer them to a wire rack to cool an additional 5 minutes before serving. Optionally, add extra white chocolate chunks on top immediately after baking.
- Store leftovers: Place any leftover cookies in an airtight container at room temperature. They will stay fresh for up to three days.
Notes
- Using room temperature egg yolks helps the ingredients emulsify better, resulting in a smoother dough.
- Use gel food coloring for a vibrant red color without adding too much liquid.
- Do not overmix once the dry ingredients are added to prevent tough cookies.
- Adjust baking time depending on your preferred cookie texture—shorter for soft centers, longer for crisper edges.
- Store cookies properly to maintain freshness and texture for up to three days.
Keywords: Red Velvet Cookies, White Chocolate Cookies, Cocoa Cookies, Soft Cookies, Dessert Cookies, Holiday Cookies
