Red Velvet White Chocolate Chip Cookies
User Reviews
4.8
Red Velvet White Chocolate Chip Cookies
Description
Combining all-purpose flour with cocoa powder, baking soda, and salt forms a lightly chocolaty red dough colored vibrantly with red food coloring. Butter and sugars are creamed together before adding egg, vanilla, and white vinegar, which contributes to the cookie's characteristic red velvet tang. White chocolate chips are mixed in, with some reserved for pressing onto the cookies tops after baking.
Chilling the dough for 1 to 2 hours firms it up, which helps the cookies maintain shape and creates a nice texture contrast between soft, slightly underbaked centers and firmer edges once baked at 350°F. These cookies provide a balance of mild chocolate flavor, tangy notes, and sweet white chocolate pockets, making them an attractive treat with a unique appearance and taste.
Ingredients
- 1 1/3 cups (189g) all-purpose flour (scoop and level to measure)
- 4 tsp (6g) cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp (heaping) salt
- 1/2 cup butter softened, unsalted
- 1/2 cup (100g) granulated sugar
- 1/4 cup (55g) packed light brown sugar
- 1 egg large
- 2 tsp red food coloring or 1 1/2 tsp gel red food coloring, liquid
- 1 1/2 tsp vanilla extract
- 1 tsp white vinegar or lemon juice
- 3/4 cup + 1/3 cup white chocolate chips or semi-sweet chocolate chips, divided
Instructions
- In a mixing bowl whisk together flour, cocoa powder, baking soda and salt, set aside.
- In the bowl of an electric stand mixer fitted with paddle attachment cream together butter, granulated sugar and brown sugar until combined.
- Mix in egg. Add in red food coloring, vanilla and vinegar.
- Add flour mixture and mix just until combined. Mix in 3/4 cup white or semi-sweet chocolate chips (set aside remaining 1/3 cup to use after baking).
- Cover bowl and chill dough 1 - 2 hours until dough is nearly firm. Preheat oven to 350 degrees near the end of dough chilling.
- Scoop dough out and shape into balls about 1 1/2 Tbsp each (or 28g). Transfer to parchment paper lined baking sheet spacing 2-inches apart.
- Bake one sheet at a time (keep remaining dough chilled and repeat process), until cookies appear set on the edges but slightly under-baked in the center, about 10 - 11 minutes.
- Remove cookies from oven and gently press some of the remaining white chocolate chips into tops.
- Let cool on baking sheet 5 minutes, then transfer to a wire rack to cool.
- Store cookies in an airtight container. Keep a few bread slices or large flour tortillas in container with cookies to keep them soft.
Notes
- If the cocoa powder is clumpy, sift it into the flour mixture for even texture.
- The recipe was updated in December 2020 to improve results.
User Reviews
Overall Rating
4.8
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