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
Scale
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.
