Description
These White Chocolate Chip Red Velvet Cookies combine the rich, velvety flavor of classic red velvet with sweet white chocolate chips for a soft, chewy, and visually stunning treat. Perfectly balanced with a hint of cocoa and vibrant red color, these cookies are chilled before baking to develop their flavors and texture, resulting in a decadent dessert that is ideal for sharing or special occasions.
Ingredients
Cookies
- 1 cup unsalted butter, cold
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 and ½ teaspoon pure vanilla extract
- Few drops red gel food colouring
- 2 and ½ cups all purpose flour
- 1 and ½ tablespoon unsweetened cocoa powder
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups white chocolate chips + more for topping
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper or a silpat mat. Set aside to use later for baking the cookies.
- Partially melt butter: Microwave the cold butter in 20 second intervals until it is halfway melted, making it easier to mix with the sugars.
- Cream butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment, add the semi melted butter, light brown sugar, and granulated sugar. Beat on medium speed until fully combined and creamy, about 1-2 minutes.
- Add eggs and flavorings: Lower mixer speed to medium-low and add the eggs one at a time, mixing until just combined. Add vanilla extract and red gel food coloring, mixing until the color is uniform throughout the batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt until evenly distributed.
- Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients in the mixer bowl and mix until just incorporated to avoid overmixing.
- Fold in white chocolate chips: Gently fold the 2 cups of white chocolate chips into the dough for sweet bursts in every bite.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours or overnight. Chilling helps develop the flavors and makes the dough easier to handle.
- Preheat oven: When ready to bake, preheat your oven to 350°F (175°C).
- Shape the cookies: Remove dough from fridge and scoop out ¼ cup portions. Roll each portion into a ball, then split it in half. Pinch the halves back together with the ripped sides facing up to create a textured top. Place them 2 to 3 inches apart on the prepared baking sheet to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still appear slightly undercooked. Rotate the baking sheet halfway through at about 6 minutes for even baking.
- Add topping and cool: Remove cookies from oven and immediately press additional white chocolate chips onto the tops for extra sweetness and visual appeal. Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
- Store and serve: Serve the cookies warm for best texture and flavor. Store any leftovers in an airtight container at room temperature for up to 3-4 days.
Notes
- Chilling the dough is important to prevent excessive spreading and to deepen flavors.
- If you don’t have red gel food coloring, liquid food coloring can be used but may require more to achieve the vibrant red color.
- For extra texture, try adding chopped nuts such as pecans or walnuts along with the white chocolate chips.
- Use room temperature eggs to ensure even mixing and the right cookie texture.
- Rotate the baking sheet halfway through baking to ensure even cooking and browning.
- Cookies are best enjoyed fresh but can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
