Adapted from my Best Ever Chocolate Chip Cookies recipe, these Red Velvet Cookies combine a perfectly soft and chewy cookie base with a hint of red velvet flavour and loads of sweet white chocolate chips!
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White Chocolate Chip Red Velvet Cookies
My love for red velvet cake and my love for chocolate chip cookies have finally merged to create one of my favourite cookie recipes ever!
I’ve been wanting to make a batch of red velvet cookies since before I started this blog, but I didn’t want to make them from cake mix like everybody else. I wanted to wait until I created the perfect chocolate chip cookie recipe so I could use that as a base and adjust a few ingredients to create the perfect red velvet chocolate chip cookie!
Ingredients in Red Velvet Cookies
These from-scratch red velvet cookies have the same ingredients you’d find in a typical chocolate chip cookie recipe:
- Butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla
- Flour
- Cornstarch (my secret ingredient)
- Baking soda
- Salt
Now to make the cookies red velvet flavoured, I added a hint of cocoa powder and gel food colouring to give it that deep red velvet colour.
How to Make Red Velvet Cookies
Making red velvet cookies is just as simple as making regular chocolate chip cookies. However, this red velvet cookie recipe uses the same perfect method as my most popular chocolate chip cookie recipe for the most perfect cookie texture!
So to start, take a cup of cold butter and microwave it in 20 second intervals until it’s only halfway melted. Why only halfway melted? Well cookies made with creaming softened butter have a more cakey texture, while cookies made with melted butter are chewier. So to get a texture in between the two, we use both softened butter and melted butter!
Cream that butter with brown sugar and white sugar. The brown sugar makes the cookies moist, soft and chewy while white sugar makes them crispier and spread more.
Add a few eggs for structure, vanilla for flavour and some red gel food colouring. The red will be bright at this point, but once you add the dry ingredients, it’ll get darker because of the cocoa powder.
You can leave it dark, or you can mix in a few more drops of red food colouring to get a better shade. Remember to use gel food colouring instead of liquid so it doesn’t effect the texture.
What Kind of Chocolate Chips Can I Use?
I used white chocolate chips, not only because red and white are Valentine’s colours, but because white chocolate and red velvet make a wonderful flavour combination.
However, you can replace the white chocolate chips with dark or semisweet chocolate chips, or even a mixture of chocolate chips and chunks. Delicious!
Chill, Scoop and Bake!
We don’t want these cookies to be super flat and crispy, so chill the dough in the refrigerator for 2-3 hours or overnight before baking.
To scoop the dough, I used a medium cookie scoop to create cookies that are mostly the same size. The longer you chill the dough, the harder it’s gonna be to scoop, so you can get away with letting it sit at room temperature for about 15-30 minutes to make things easier. You can also scoop the dough and roll it out before chilling in the refrigerator.
Bake for 10-12 minutes, turning halfway. My magic number seems to be 11 minutes, so I bake for 6 minutes, turn, then bake for 5 more minutes. Once you remove the cookies from the oven, immediately place some extra chocolate chips on top for a more appealing look.
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Let’s get baking!
White Chocolate Chip Red Velvet Cookies
Adapted from my Best Ever Chocolate Chip Cookies recipe, these Red Velvet Cookies combine a perfectly soft and chewy cookie base with a hint of red velvet flavour and loads of sweet white chocolate chips!
Ingredients
- 1 cup unsalted butter, cold
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 and 1/2 tsp pure vanilla extract
- Few drops red gel food colouring
- 2 and 1/2 cups all purpose flour
- 1 and 1/2 Tbsp unsweetened cocoa powder
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 2 cups white chocolate chips + more for topping
Instructions
- Line a baking sheet with parchment paper or a silpat mat. Set aside.
- Microwave the cold butter in 20 second intervals until the butter is halfway melted.
- In the bowl of a stand mixer fitted with a paddle attachment, add the semi melted butter and both sugars. Beat on medium speed until fully combined, about 1-2 minutes.
- Turn the mixer to medium-low speed and add eggs one at a time and mix until just combined. Add vanilla and red food colouring and mix until combined.
- In a separate bowl, add flour, cocoa, cornstarch, baking soda and salt. Whisk to combine.
- Add dry ingredients to the stand mixer bowl and mix until incorporated. Fold in white chocolate chips.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 1-2 hours or overnight.
- Preheat oven to 350°F. Remove cookie dough from refrigerator and scoop out 1/4 cup of cookie dough. Roll dough into a ball, then rip it in half. Place the dough balls back together, ripped side up. Make sure both of the cookie dough balls are attached together.
- Repeat with remaining dough, spacing them about 2 to 3-inches apart on the cookie sheet so they have space to spread.
- Bake in preheated oven for 10-12 minutes, or until edges are set and the center of the cookies still look undercooked. Rotate the sheet at the 6 minute mark so the cookies can bake evenly.
- Remove from oven and immediately press more white chocolate chips on top. Allow to cool on baking sheet for 15 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookies.
- These cookies are best served warm, but you can store the leftovers in an airtight container at room temperature.
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BON APPÉTIT!
Love, Dedra
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