Description
Soft, chewy Red Velvet Cookies with crisp edges and white chocolate chunks. A no-chill, easy dessert that looks bakery-perfect and tastes buttery with a hint of cocoa.
Ingredients
1 1/2 cups + 2 tablespoons (204 g) all-purpose flour, spooned and leveled
2 tablespoons (10 g) Dutch process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
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 tablespoon vanilla
1 to 1 1/2 teaspoons red gel food coloring
3/4 cup (150 g) chopped white chocolate or white chocolate chips
Instructions
1. Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, beat softened butter, brown sugar, and granulated sugar for two minutes until light and fluffy.
4. Add egg yolks, vanilla, and red food coloring; mix for another two minutes until fluffy.
5. Gradually add dry ingredients and mix until combined.
6. Stir in the white chocolate.
7. Scoop dough into 18 balls and place them two inches apart on the baking sheets.
8. Bake for 10–12 minutes, depending on desired texture.
9. Let cookies rest on the sheet for 5 minutes, then transfer to a cooling rack for 5 minutes.
Notes
Let the cookies cool slightly before handling.
Add extra white chocolate chunks on top after baking if desired.
Dough can be refrigerated for up to three days or frozen for up to two weeks.
Bring dough to room temperature before baking.
For round cookies, swirl a round cookie cutter around them right after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided