Description
These Chewy Red Velvet Cookies with White Chocolate Chips are a delightful twist on classic red velvet cake, offering a soft, chewy texture and rich flavor with a pop of sweetness from creamy white chocolate chips. Perfect for festive occasions or whenever you’re craving a decadent 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 Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure all dry ingredients are evenly blended.
- Cream Butter and Sugars: Using an electric mixer, cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy, which should take about 2 minutes. This step incorporates air for a tender texture.
- Add Wet Ingredients: Beat in the whole egg, egg yolk, vanilla extract, and red gel food coloring until the mixture is smooth and the color is evenly distributed throughout the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry 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: With a spatula, gently fold the white chocolate chips into the dough, making sure they are evenly dispersed without breaking them up.
- Scoop Dough: Using a cookie scoop or spoon, place approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft, indicating a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For best results, use unsalted butter at room temperature to achieve the perfect creamy consistency when creaming with sugar.
- Red gel food coloring is preferred over liquid to achieve a vibrant color without altering the dough consistency.
- Do not overmix the dough after adding dry ingredients; overmixing can develop gluten and make cookies tough.
- Spacing cookies adequately on the baking sheet allows them to spread evenly without merging.
- Allowing cookies to cool on the baking sheet before transferring prevents breakage since cookies are delicate when hot.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
