Red Velvet Cookies with White Chocolate Chips

Name: Red Velvet Cookies with White Chocolate Chips
Total time: 780 s
Yield: 24 servings
Cuisine: American
Ingredients: 1 1/2 cups + 1 tablespoon all-purpose flour; 1/4 cup unsweetened natural cocoa powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 3/4 cup packed brown sugar (light or dark); 1/4 cup granulated sugar; 1 large egg (room temperature); 1 tablespoon milk or buttermilk; 2 teaspoons pure vanilla extract; 1 cup white chocolate chips (plus extra for topping if desired)

Hope Brincat @cook_117295303

Malta

These Red Velvet Cookies with white chocolate chips are soft, chewy, and full of flavor. Inspired by classic red velvet desserts, they’re easy to make, perfect for sharing, and ideal for holidays, parties, or everyday treats. Chilling the dough ensures bakery-style texture and thick, soft cookies every time.

Hope Brincat @cook_117295303

Saved

Ingredients

13 mins

24 servings

1 1/2 cups+ 1 tablespoon all-purpose flour
1/4 cupunsweetened natural cocoa powder
1 teaspoonbaking soda
1/4 teaspoonsalt
1/2 cupunsalted butter (softened)
3/4 cuppacked brown sugar (light or dark)
1/4 cupgranulated sugar
1large egg (room temperature)
1 tablespoonmilk or buttermilk
2 teaspoonspure vanilla extract
1 cupwhite chocolate chips (plus extra for topping if desired)

Saved

Steps

13 mins

1

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2

In a separate mixing bowl, beat the softened butter on high speed for about 1 minute until smooth and creamy. Add the brown sugar and granulated sugar, then beat again until light and well combined.
3

Add the egg and beat until fully incorporated, scraping down the sides and bottom of the bowl as needed.
4

Mix in the milk and vanilla extract. Add the red food colouring and beat until evenly blended. Adjust the colour if you prefer a deeper red shade.
5

With the mixer on low speed, gradually add the dry ingredients and mix just until combined. Avoid overmixing.
6

Fold in the white chocolate chips on low speed. The dough will be soft and slightly sticky.
7

Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour, or up to 3 days. Chilling the dough is important for proper texture.
8

Preheat the oven to 175°C. Line two baking sheets with parchment paper or silicone baking mats.
9

Scoop about 1 1/2 tablespoons of dough and roll into balls. Place them on the prepared baking sheets, leaving space between each cookie.
10

Bake for 12 to 13 minutes. The edges should look set while the centres remain slightly soft. If desired, gently press the cookies down to create soft cracks and press a few extra chocolate chips on top while warm.
11

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.