If you’re on the hunt for a dessert that perfectly balances rich flavor and delightful texture, this Chewy Red Velvet Cookies with White Chocolate Chips Recipe is absolutely your new best friend in the kitchen. Each bite offers that lush, velvety cocoa taste paired with a vibrant red hue that instantly brings a smile. The white chocolate chips add a sweet, creamy pop, creating an irresistible combination of chewy and melt-in-your-mouth magic. Whether you’re baking for a holiday, a celebration, or just because, these cookies deliver a comforting, show-stopping treat that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the exact role each ingredient plays. From the all-purpose flour providing structure to the red gel food coloring that gives these cookies their signature glow, every component adds to the final experience both in taste and texture.
- 2 cups all-purpose flour: Gives the cookies their chewy backbone and perfect density.
- 2 tablespoons unsweetened cocoa powder: Adds that subtle chocolatey depth essential to red velvet flavor.
- 1 teaspoon baking soda: Helps the cookies rise just enough without becoming cakey.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 cup unsalted butter, softened: Creates richness and contributes to the soft, chewy texture.
- 1 cup granulated sugar: Sweetens and helps with the chewy bite.
- 1/2 cup packed light brown sugar: Adds moisture and a hint of caramel undertone.
- 1 large egg: Binds everything together and adds tenderness.
- 1 egg yolk: Boosts richness and gives an extra chewy quality.
- 2 teaspoons vanilla extract: Infuses a warm, aromatic note.
- 2 tablespoons red gel food coloring: Ensures the iconic vibrant red color without thinning the dough.
- 1 cup white chocolate chips: Introduces pockets of creamy sweetness that contrast superbly with the cocoa.
How to Make Chewy Red Velvet Cookies with White Chocolate Chips Recipe
Step 1: Preheat and Prepare
Begin by heating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This small step is key for even baking and easy cleanup, setting the stage for perfection.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until they’re fully combined. This ensures even distribution of the cocoa and rising agents so every cookie has that perfect flavor and texture balance.
Step 3: Cream Butter and Sugars
Using an electric mixer, cream the softened butter with both the granulated and brown sugar until the mixture is light and fluffy, which usually takes about 2 minutes. This aeration step is what helps your cookies achieve that coveted chewy but tender feel.
Step 4: Add Eggs, Vanilla, and Color
Beat in the large egg, egg yolk, vanilla extract, and the red gel food coloring until the dough is smooth and evenly colored. The red gel coloring is crucial here because it adds vibrant, lasting color without affecting the dough’s consistency.
Step 5: Combine Wet and Dry Ingredients
Slowly add your dry ingredients to the wet mixture, mixing on low speed just until everything comes together. Overmixing can lead to tough cookies, so keep it gentle and quick.
Step 6: Fold in White Chocolate Chips
Using a spatula, fold in the white chocolate chips evenly throughout the cookie dough. These sweet morsels will melt slightly when baked, creating divine pockets of creamy goodness in every bite.
Step 7: Scoop and Bake
Drop roughly 2 tablespoons of dough per cookie onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, watching for set edges but still soft centers—the hallmark of chewy cookie perfection.
Step 8: Cool Before Enjoying
Once out of the oven, let the cookies rest on the sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents breakage and lets them finish setting up just right.
How to Serve Chewy Red Velvet Cookies with White Chocolate Chips Recipe
Garnishes
For an extra-special touch, drizzle a little white chocolate ganache or sprinkle some finely chopped pistachios on top. These garnishes elevate the cookies visually and add delightful texture contrasts that pair beautifully with the chewy base.
Side Dishes
Serve these cookies alongside a cold glass of milk or a cup of freshly brewed coffee for a classic combo that never disappoints. For a fancier spread, add a scoop of vanilla bean ice cream on the side—trust me, it’s pure bliss.
Creative Ways to Present
Stack your Chewy Red Velvet Cookies with White Chocolate Chips Recipe in a pretty jar or wrap them up in a simple cellophane bag tied with a colorful ribbon. They make thoughtful, homemade gifts for friends and family or a charming addition to any dessert table.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay perfectly chewy for up to five days, giving you plenty of time to nibble away.
Freezing
If you want to save some for later, freeze the cookie dough balls on a tray, then transfer them to a zip-top bag. Bake straight from frozen, adding a minute or two to the baking time, and you’ll have fresh cookies whenever the craving strikes.
Reheating
Warm leftover cookies in the microwave for 10-15 seconds or pop them in a low oven for a few minutes to revive that just-baked softness and gooey white chocolate goodness.
FAQs
Can I use regular red food coloring instead of gel?
While you can use liquid red food coloring, gel is preferred because it provides a more vibrant color without thinning your dough, which helps maintain the perfect chewy texture.
Can I substitute the white chocolate chips for another type of chocolate?
Absolutely! Semi-sweet or dark chocolate chips work well too, offering a richer contrast, but the white chocolate provides the classic sweet creaminess that’s iconic to this recipe.
What makes these cookies chewy instead of cakey?
The combination of both whole eggs and an extra egg yolk, along with creaming the butter properly and not overmixing the dough, creates the soft yet chewy texture you’re aiming for.
How do I know when the cookies are done?
Look for edges that are set and slightly firm while the centers still appear a bit soft. They will firm up as they cool, ensuring a chewy, not crunchy, result.
Can I make these cookies gluten-free?
For a gluten-free option, substitute your all-purpose flour with a blend designed for baking. Be sure the blend contains xanthan gum or add it separately to maintain texture.
Final Thoughts
Making the Chewy Red Velvet Cookies with White Chocolate Chips Recipe is like inviting a little celebration into your kitchen. It’s a simple recipe that transforms everyday ingredients into a decadent, heartwarming treat. Whether for a special occasion or a cozy night in, these cookies are sure to become a beloved favorite. So why wait? Grab your mixing bowl, and let’s get baking—your taste buds will thank you!
Print
Chewy Red Velvet Cookies with White Chocolate Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Red Velvet Cookies with White Chocolate Chips offer a delightful twist on the classic red velvet cake in a soft, chewy cookie form. Rich with cocoa flavor and vibrant red color, these cookies are studded with creamy white chocolate chips, making them perfect for holidays, special occasions, or any time you want a festive treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 tablespoons red gel food coloring
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until they are well combined and uniform in texture.
- Cream Butter and Sugars: Using an electric mixer, cream the softened unsalted butter with granulated sugar and light brown sugar in a large bowl until the mixture is light and fluffy, which takes about 2 minutes. This step aerates the dough for a tender texture.
- Add Eggs, Vanilla, and Food Coloring: Beat in the egg, egg yolk, vanilla extract, and red gel food coloring to the creamed mixture until the batter is smooth and the red color is uniformly distributed.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender and chewy.
- Fold in White Chocolate Chips: Using a spatula, fold the white chocolate chips into the cookie dough evenly.
- Portion Dough: Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are set and the centers appear slightly soft, indicating a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, which helps maintain their chewy consistency.
Notes
- Do not overmix the dough after adding the flour mixture to prevent tough cookies.
- If you prefer a deeper red color, adjust the amount of red gel food coloring accordingly.
- Substitute the white chocolate chips with regular chocolate chips or chunks for a different flavor variation.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- For a festive touch, sprinkle some coarse sugar or edible glitter on top before baking.
