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A stack of 4 red velvet cookies next to a bottle of milk
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5 from 3 votes

Red Velvet Cookies with White Chocolate Chips

Chewy Red Velvet Cookies with a hint of cocoa and loaded with creamy white chocolate are a fun and festive version of the chocolate chip cookies. These massive cookies are the perfect treats for Valentine’s day and Christmas.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 19 cookies
Calories: 311kcal
Author: Trang

Ingredients

  • 8 oz unsalted butter 227 g, melted and cooled
  • 1 ¼ cup brown sugar light or dark, tightly packed, 250 g
  • ¼ cup granulated sugar 50 g
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoon pure vanilla extract
  • 2 tablespoon liquid red food coloring 28 g
  • 2 ¼ cup all-purpose flour 300 g
  • ¼ cup unsweetened natural cocoa powder 22 g
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 cup white chocolate chips 326 g, or one 11-12 oz bag

Instructions

  • Add cooled melted butter, granulated sugar and brown sugar to the stand mixer bowl and beat with the paddle attachment for 2 minutes until lighter in color.
  • Add the egg, egg yolk, vanilla extract, liquid red food color and continue beating for another 2 minutes until fluffy.
  • In another mixing bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
  • Add the chocolate chips and stir to incorporate. Stop the mixer and scrape down the bowl with a spatula and give it another good mix as needed. Cover and refrigerate the dough for 30 minutes.
  • Portion the cookie dough with a large cookie scoop and place them on a parchment lined baking sheet. Refrigerate for at least another 30 minutes. (Optional: If you want the cookie to be rounder, roll the portioned dough into balls.)
  • Preheat the oven to 350°F.
  • Place 6 dough balls on a baking sheet, about 2 inches apart, and bake 1 batch at a time for 14 - 15 minutes, until the outer edges of the cookies look crispy but the middle is still soft and slightly undercooked. The cookies will finish baking from the residual heat once you remove them from the oven.
  • Allow the cookies to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.

Notes

  • You can portion the dough right after mixing and refrigerate the dough balls for at least an hour before baking. However, the dough may be wet and sticky at this stage and you won’t be able to roll them into balls just yet.
  • Either chocolate chips or chocolate wafers will work in this recipe. You can use a medium cookie scoop to make smaller cookies.
  • Smaller cookies will bake faster, reduce the baking time by 2 - 3 minutes in this case.
  • The cookie dough can be kept frozen once portioned. You can bake from frozen and increase baking time by 1 - 2 minutes.

Nutrition

Serving: 67g | Calories: 311kcal