Description
Red velvet cookies made with a soft cocoa dough, red coloring, and white chocolate chips, with a chewy center and lightly crisp edges.
Ingredients
- 115 g (½ cup) unsalted butter, softened
- 50 g (¼ cup) granulated sugar
- 75 g (⅓ cup) brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 200 g (1½ cups) all-purpose flour
- 15 g (2 tbsp) unsweetened cocoa powder
- ½ tsp baking soda
- 1 pinch salt
- Red food coloring, gel or liquid
- 100 g (¾ cup) white chocolate chips
Instructions
- Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.
- In a large bowl, mix the softened butter with the granulated sugar and brown sugar until smooth.
- Add the egg, vanilla, and red food coloring, and mix until fully combined.
- Add the flour, cocoa powder, baking soda, and salt, and mix just until a soft dough forms.
- Fold in the white chocolate chips.
- Scoop dough balls and place them on the baking sheet, spacing them apart.
- Bake for 12–14 minutes, until the edges are set and the centers remain soft.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
Storage: Store red velvet cookies in an airtight container at room temperature for up to 3 days.
Tips:
- Use gel food coloring for a deeper red color without thinning the dough
- Do not overbake to keep the centers soft and chewy
- Let cookies cool slightly before moving to avoid breaking
- Measure flour accurately for the best texture
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Cookies
- Cuisine: American