Red Velvet Cookies With White Chocolate Chips Recipe

I love this recipe because it combines the rich, velvety flavor of red velvet with the creamy sweetness of white chocolate, creating a cookie that’s both nostalgic and indulgent. Plus, baking them fills my kitchen with a delightful aroma, and nothing beats enjoying these soft, colorful treats fresh out of the oven!

Prepare to savor my Red Velvet Cookies with White Chocolate Chips. I adore the flavor—from 1 tablespoon of unsweetened cocoa powder—it’s rich, and from 2 teaspoons of red food coloring, it’s colorful.

But the best part? They’re actually cookies, and with 1 cup of white chocolate chips in the batter, these are the perfect blend of sweet and almost too decadent.

Ingredients

All-purpose flour: Delivers framework and sugars.

Cocoa Powder, Unsweetened: Delivers deep chocolate taste.

Butter: Soft, creamy texture the best for.

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Sugar in Granules: Lending sweetness and promoting the browning of cookies.

Brown sugar: Adds moisture and a hint of molasses.

Confectionery Coating: Provides sweetness and a smooth, creamy finish.

Ingredient Quantities

• 1 and 1/2 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg, room temperature
• 1 tablespoon whole milk
• 2 teaspoons vanilla extract
• 2 teaspoons red food coloring
• 1 cup white chocolate chips

Instructions

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm it up, and get a baking sheet lined with parchment paper ready.

2. In a medium bowl, mix together the flour, cocoa, baking soda, and salt.

3. In a big bowl, with an electric mixer, beat the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.

4. Integrate the egg into the mixture. Then, blend in the milk, vanilla extract, and red food coloring.

5. Slowly incorporate the dry constituents into the wet constituents, mixing at a low rate until the two are just combined. Care must be taken to avoid overmixing.

6. Using a spatula or spoon, fold the white chocolate chips in gently.

7. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Preheat the oven to 350 degrees F. Spread the dough evenly on a greased baking sheet. Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers are just firm.

9. Take the cookies from the oven and let them cool on the baking sheet for approximately 5 minutes.

10. Move the cookies to a cooling rack made of wire so that they can cool completely before they are served. Relish your white chocolate chip red velvet cookies!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer
7. Measuring cups
8. Measuring spoons
9. Spatula or spoon
10. Tablespoon or cookie scoop
11. Wire cooling rack

FAQ

• Q: Can I use Dutch-processed cocoa powder instead of unsweetened cocoa powder?A: Yes, you can substitute Dutch-processed cocoa powder, and it will not affect the taste significantly, though it may result in a slightly different color.
• Q: Are there alternatives to red food coloring?A: Indeed, for a more natural choice, you can use food coloring derived from natural sources or beet juice. These won’t have a significant effect on the flavor profile.
• Q: How can I make these cookies chewier?A: If you want cookies that are chewier, try chilling the dough for 30 minutes before baking it.
• Q: Can these cookies be made gluten-free?A: Yes, you can swap the all-purpose flour for a gluten-free flour blend; just ensure it’s meant for 1:1 substitutions.
• Q: Is it okay to replace white chocolate chips with regular chocolate chips?A: For sure! You can stick with regular chocolate chips if you like, and then the flavor profile would be slightly different from what you’d get with the semisweet or bittersweet. But deliciousness would still be a certainty.
• Q: How should these cookies be stored?Keep the cookies in a sealed container at normal room temperature for no longer than a week, or stash them in the freezer for up to three months.
• Q: Can I double the recipe?A: Yes, simply double all the ingredients proportionally to obtain a larger quantity of cookies.

Substitutions and Variations

1 and 1/2 cups all-purpose flour
Can substitute with 1 and 1/2 cups gluten-free all-purpose flour for a gluten-free option.
1/4 cup packed light brown sugar can be substituted with 1/4 cup coconut sugar, offering a different sweetness profile.
1/2 cup unsalted butter, softened: A dairy-free alternative can be made with 1/2 cup coconut oil.
One tablespoon of whole milk can be replaced with a tablespoon of almond milk or oat milk to obtain a non-dairy option.
1 cup white chocolate chips. If preferred or desired, can substitute with 1 cup dark chocolate chips—less sweet, but still chocolatey!

Pro Tips

1. Chilling the Dough For firmer and more defined cookies, chill the dough in the refrigerator for about 30 minutes before baking. This helps prevent spreading and results in a thicker, chewier texture.

2. Room Temperature Ingredients Ensure all your ingredients, particularly the butter and egg, are at room temperature before starting. This helps them blend more easily and uniformly, contributing to a smoother dough and more even baking.

3. Adjusting Food Coloring Depending on the brand and type of food coloring, you may need to adjust the amount to achieve your desired shade of red. Gel-based colors are often more vibrant and can be used if you prefer a deeper color.

4. Use High-Quality Cocoa Powder Opt for a high-quality, unsweetened cocoa powder to enhance the chocolate flavor and complement the white chocolate chips.

5. Baking in Batches Bake one tray at a time in the center of the oven. If you’re using multiple baking sheets, rotate them halfway through to ensure even baking.