Description
These Red Velvet Cookies are a delightful twist on the classic cake, featuring a rich cocoa flavor, vibrant red color, and melty white chocolate chunks. Soft and slightly chewy with crisp edges, they are perfect for festive occasions or any time you want a special treat.
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°F (175°C). Line a large half sheet baking tray with a silicone baking mat or parchment paper to prevent sticking and set aside.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the room temperature unsalted butter with the light brown sugar and granulated sugar on medium speed until the mixture is light and fluffy, which should take about 2 minutes.
- Add Eggs, Vanilla, and Food Coloring: Beat in the eggs and vanilla extract on a low speed until well incorporated. Then add the red food coloring and continue to beat until the batter has a uniform red color.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, natural cocoa powder, baking soda, and salt until evenly mixed.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, beating just until combined to avoid overmixing. Then fold in 1 ¼ cups of the chopped white chocolate gently.
- Form Cookie Dough Balls: Using a medium cookie scoop, portion out 1.5 to 2 tablespoons of dough per cookie. Roll each portion into a smooth ball with your hands to ensure nicely shaped cookies, then place them on the prepared baking sheet, spacing each about 2 inches apart.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 11 minutes, until the edges begin to brown but the centers remain soft or slightly underdone. After removing from the oven and letting them rest for about a minute, press the reserved ¼ cup of white chocolate pieces on top of each cookie.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Storage: Store leftover cookies in an airtight container at room temperature in a cool, dry place for up to 3 days. Alternatively, refrigerate for up to a week, though cookies may lose some moisture over time.
- Freezing Dough: Scoop cookie dough balls onto a lined baking sheet and freeze for 1-2 hours until solid. Transfer to a freezer bag and keep frozen for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
