Description
Deliciously soft and chewy Red Velvet Cookies with a rich cocoa flavor and creamy white chocolate chunks, perfect for a festive treat or anytime snack.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
Dry Ingredients
- 2 ¾ cups all-purpose flour
- ¼ cup natural cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- 1 ½ cups white chocolate, chopped (or white chocolate chips)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
- Cream butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 2 minutes.
- Add eggs and flavorings: Beat in the eggs and vanilla extract on low speed until fully incorporated. Add the red food coloring and continue beating until the color is evenly mixed throughout.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, natural cocoa powder, baking soda, and salt to evenly distribute all dry ingredients.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients and beat until just combined without overmixing. Gently fold in 1 ¼ cups of the chopped white chocolate, reserving ¼ cup for topping.
- Form cookie dough balls: Use a medium cookie scoop to measure out about 2 tablespoons of dough. Roll each portion into a smooth ball with your hands to ensure neat edges. Place the cookie balls on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake cookies: Bake the cookies in the preheated oven for 11 minutes, until they begin to brown slightly around the edges but remain soft or slightly underdone in the center. About one minute after removing from the oven, gently press the reserved white chocolate pieces onto the tops of the cookies.
- Cool cookies: Allow the cookies to rest on the baking sheet for 5 minutes to set, then transfer them to a wire cooling rack to cool completely before serving.
Notes
- Store leftover red velvet cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week, keeping in mind that refrigeration may reduce their moisture over time.
- To freeze cookie dough, shape dough balls and place them on a lined baking sheet. Freeze for 1-2 hours until hard, then transfer to a freezer-safe bag and store for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
