Description
These Red Velvet Cookies combine the classic flavors of red velvet cake with the soft, chewy texture of a cookie. Featuring a rich cocoa base, vibrant red coloring, and sweet white chocolate chips, these cookies are perfect for festive occasions or any time you crave a deliciously unique treat.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 2 Tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 ½ – 2 teaspoons red gel food coloring
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- Combine dry ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set this dry mixture aside.
- Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Add egg yolks and flavorings: Add the egg yolks one at a time to the creamed mixture, mixing each in fully before adding the next. Then add the vanilla extract and red gel food coloring, adjusting the coloring to achieve your desired shade of red.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture into the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Fold in white chocolate chips: Gently fold in the white chocolate chips evenly using a spatula or wooden spoon.
- Portion the dough: Use a tablespoon or cookie scoop to portion out equal-sized balls of dough, spacing them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges are set but the centers still look slightly soft. The cookies will firm up as they cool.
- Cool completely: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely for the best texture and flavor.
Notes
- Using gel food coloring helps achieve a vibrant red color without adding extra liquid to the dough.
- Be careful not to overbake; cookies should be soft in the center when removed from the oven.
- Make sure the butter is softened, not melted, for the best texture in creaming.
- You can substitute white chocolate chips with regular chocolate chips or nuts if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
