Description
These Red Velvet Cookies are soft, chewy, and loaded with rich flavor thanks to the perfect balance of cocoa and red food coloring. Enhanced with creamy white chocolate chips, they offer a delightful twist on classic red velvet cake in a convenient cookie form, perfect for sharing or indulging anytime.
Ingredients
Wet Ingredients
- 1 stick Unsalted Butter (114g, room temperature)
- 1/2 cup Granulated Sugar (100g)
- 1/2 cup Light Brown Sugar (110g)
- 1 Large Egg (room temperature)
- 2 tbsp Buttermilk (30ml, room temperature)
- 1 tsp Vanilla Extract
- 1/2 tsp Red Gel Food Color
Dry Ingredients
- 1 1/2 cups All-purpose Flour (180g)
- 1/4 cup Cocoa Powder (25g, Dutch-processed)
- 1 tsp Baking Powder
- 1/4 tsp Salt
Add-ins
- 1 cup White Chocolate Chips (165g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream the unsalted butter with granulated and light brown sugars until the mixture is well combined and fluffy.
- Add Egg: Beat in the large egg until the mixture is smooth and homogenous.
- Mix Wet Ingredients: In a small bowl, combine the buttermilk, vanilla extract, and red gel food color thoroughly. Pour this mixture into the cookie dough and mix until evenly incorporated.
- Sift and Combine Dry Ingredients: Sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, and salt in a large bowl. Gradually add the dry ingredients to the wet mixture and mix until a smooth dough forms without lumps.
- Fold in White Chocolate Chips: Stir in the white chocolate chips evenly throughout the dough.
- Portion Cookies: Using a medium cookie scoop or tablespoon, portion out dough balls onto the prepared cookie sheet, spacing them well apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes. Once done, remove from the oven and allow them to cool on the cookie sheet for at least 10 minutes to set properly.
- Optional Decoration: Once completely cooled, drizzle melted white chocolate over the cookies for an elegant finishing touch.
Notes
- Make sure all wet ingredients are at room temperature to ensure proper mixing.
- Do not over-bake; cookies should remain soft and chewy.
- Spacing cookies generously on the baking sheet prevents spreading into each other.
- For a more intense red color, adjust the amount of red gel food coloring accordingly.
- Store cookies in an airtight container at room temperature for up to 5 days.
