Description
Deliciously rich and moist Red Velvet Cookies featuring a tender crumb with a hint of cocoa and vibrant red color, studded with creamy white chocolate chunks. Perfectly balanced sweetness and a soft, chewy texture make these cookies an irresistible treat for special occasions or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups + 2 tbsps (204 g) all-purpose flour (spooned and leveled)
- 2 tbsps (10 g) Dutch process cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup (168 g) salted butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 1-1 1/2 tsp red gel food coloring (adjust depending on desired redness)
Add-ins
- 3/4 cup (150 g) chopped white chocolate or white chocolate chips
Instructions
- Preheat the oven and prepare baking sheets. Set the oven to 350°F (175°C). Line two baking sheets with parchment paper, then set them aside to get ready for baking the cookies.
- Mix dry ingredients. In a small bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, baking powder, and salt until fully combined. Set this mixture aside.
- Cream butter and sugars. In a large bowl, use an electric mixer to cream the softened salted butter with the light brown sugar and granulated white sugar on medium speed for about two minutes, until the mixture becomes light and fluffy.
- Add egg yolks, vanilla, and food coloring. Incorporate the egg yolks, vanilla extract, and red gel food coloring into the creamed mixture. Mix on medium speed for two minutes or until the batter is well combined and fluffy, ensuring the vibrant red color develops.
- Combine wet and dry ingredients. Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until just combined, being careful not to overmix to maintain tender cookies.
- Fold in white chocolate. Gently fold in the chopped white chocolate or white chocolate chips until evenly incorporated throughout the dough.
- Scoop cookie dough. Using a cookie scoop or spoon, portion out the dough into 18 equally sized balls. Place them on the prepared baking sheets, spacing each about two inches apart to allow for spreading.
- Bake the cookies. Bake in the preheated oven for 10-12 minutes. Bake for 10 minutes if you prefer slightly underdone, soft centers, or up to 12 minutes for crisper edges.
- Cool the cookies. Remove the baked cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up. Then transfer them to a wire rack to cool for an additional 5 minutes before serving. Optionally, add extra white chocolate chunks on top while the cookies are still warm.
- Store leftovers. Keep any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness and softness.
Notes
- For a deeper red color, adjust the amount of red gel food coloring up to 1 1/2 teaspoons as preferred.
- Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
- Using parchment paper helps with easy cookie removal and cleanup.
- Cookies can be frozen before baking; scoop the dough onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding a couple extra minutes to the baking time.
- Make sure the egg yolks are at room temperature for best incorporation and texture.
- For a dairy-free option, substitute the butter with a plant-based alternative and use dairy-free white chocolate chips.
