Description
Delight in these soft and chewy Red Velvet Cookies, bursting with rich cocoa flavor and a vibrant red hue, complemented perfectly by sweet white chocolate chips. These cookies are easy to make and offer a festive twist on traditional red velvet desserts, ideal for holiday treats or any time you want a colorful, flavorful cookie.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 2 Tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 ½ – 2 teaspoons red gel food coloring
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prepare for baking.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt to create a smooth dry mixture. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with brown sugar and granulated sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add Egg Yolks and Flavorings: Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract and red gel food coloring, adjusting the amount for your preferred shade of red.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to avoid tough cookies.
- Fold in White Chocolate Chips: Gently fold in the white chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
- Portion Dough: Use a tablespoon or cookie scoop to form evenly sized dough balls and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10 to 12 minutes until the edges are set but the centers remain slightly soft. They will firm up as they cool.
- Cool: Let cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use gel food coloring for a more vibrant red color without changing the dough consistency.
- Do not overmix the dough after adding dry ingredients to keep the cookies tender.
- Allow cookies to cool on the baking sheet to help them set and maintain their shape.
- Can be stored in an airtight container at room temperature for up to 5 days.
- For extra flavor, consider adding a pinch of cinnamon or espresso powder to dry ingredients.
