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4.96 from 41 ratings

Red Velvet Cookies

Yield: 18 cookies
Prep: 15 minutes
Cook: 11 minutes
Red velvet cookies are chewy with a slight hint of cocoa and pools of melty white chocolate chunks.
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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
  • 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
  • 1-1 1/2 tsp red gel food coloring, (depending on how red you want the cookies)
  • 3/4 cup (150 g) chopped white chocolate or white chocolate chips

Instructions
 

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  • To a small bowl add the flour, cocoa powder, baking soda, baking powder and salt. Whisk to combine then set aside.
  • Add softened, salted butter, light brown sugar, and granulated white sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
  • Add in the egg yolks, vanilla and red food coloring and mix on medium speed for two minutes, or until the mixture is fluffy.
  • Add in the dry ingredients and mix until combined.
  • Then add in the white chocolate and mix just until incorporated.
  • Scoop the dough into 18 balls. Arrange the dough two inches apart on the prepared baking sheets.
  • Bake the cookies for 10-12 minutes. (Short amount for slightly underdone centers, full amount for a crispier edged cookie).
  • Remove from the oven. Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a cooling rack to cool for an additional 5 minutes before eating. (Add extra white chocolate chunks on top after baking if you desire.)
  • Store leftovers in an airtight container for up to three days.

Notes

***Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Course: Dessert
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