Description
Delightfully soft and chewy Red Velvet Cookies bursting with rich cocoa flavor and creamy white chocolate chunks. These cookies feature a classic red velvet taste with a moist, tender texture, perfect for any occasion or holiday treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
Dry Ingredients
- 2 ¾ cups all-purpose flour
- ¼ cup natural cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- 1 ½ cups white chocolate, chopped (or white chocolate chips)
Instructions
- Preheat Oven and Prepare Baking Tray: Preheat your oven to 350°F (175°C). Line a large half sheet baking tray with a silicone baking mat or parchment paper to ensure the cookies don’t stick and for easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, which should take about 2 minutes. This step is crucial for the cookie’s texture.
- Add Eggs, Vanilla, and Food Coloring: Beat in the eggs and vanilla extract on low speed until fully incorporated. Then add the red food coloring and continue beating until the color is evenly distributed throughout the batter.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, natural cocoa powder, baking soda, and salt. This combines the leavening and dry components evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and beat just until combined, careful not to overmix to maintain a tender dough. Fold in 1 ¼ cups of the chopped white chocolate using a spatula, reserving the remaining ¼ cup for the cookie tops.
- Shape the Cookies: Use a medium cookie scoop to portion out about 1.5 to 2 tablespoons of cookie dough. Roll each portion into a smooth ball with your hands for evenly shaped cookies. Place them on the prepared baking sheet, spacing them at least 2 inches apart to allow spreading.
- Bake and Add Toppings: Bake the cookies for 8 to 11 minutes, or until the edges are starting to brown and the centers look soft or slightly underbaked for a chewy texture. Remove from the oven and immediately press the reserved white chocolate pieces onto the tops of the cookies while they are still warm.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy and helps them firm up properly.
Notes
- Storage: Store leftover red velvet cookies in an airtight container at room temperature in a cool, dry place for up to 3 days. Refrigeration extends shelf life to about one week but may reduce moisture.
- Freezing Cookie Dough: Scoop cookie dough balls onto a lined baking sheet and freeze for 1-2 hours until firm. Transfer frozen dough balls to a freezer bag and store for up to 3 months. To bake, thaw overnight in the refrigerator and bake as directed.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0.1g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
