These chewy red velvet cookies are bursting with melty white chocolate chunks and a hint of cocoa. Perfect for Valentine’s Day or any day you want a special treat!
Why You’ll Love These Red Velvet Cookies
- Red Velvet Cake in Cookie Form: These cookies have that classic deep red color, a touch of cocoa flavor, and loads of white chocolate chunks.
- Super Easy to Make: No chilling required! You can whip up these cookies in under 30 minutes.
- Perfect Texture: Chewy centers with crispy edges make these cookies irresistible.
Red Velvet Cookies
Ingredients
- 1 ½ cups + 2 tablespoons 204 g all-purpose flour, spooned and leveled
- 2 tablespoons 10 g Dutch process cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup 168 g salted butter, softened
- ¾ cup 165 g light brown sugar
- ¼ cup 50 g granulated white sugar
- 2 egg yolks at room temperature
- 1 tablespoon vanilla extract
- 1-1 ½ teaspoons red gel food coloring depending on your desired color intensity
- ¾ cup 150 g chopped white chocolate or white chocolate chips
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter, light brown sugar, and granulated white sugar with an electric mixer for about 2 minutes, or until light and fluffy.
- Add the egg yolks, vanilla, and red food coloring to the butter mixture. Mix on medium speed for another 2 minutes until the mixture is fluffy.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the white chocolate chunks or chips.
- Scoop the dough into 18 balls. Place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes. For slightly underdone centers, bake on the shorter end; for crispier edges, bake longer.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack to cool completely. Add extra white chocolate chunks on top after baking if desired.
- Store any leftovers in an airtight container for up to three days.
Notes
**Measure your flour properly:** Avoid scooping the measuring cup directly into the flour. Instead, spoon flour into the measuring cup and level it off with a knife. For the best accuracy, weigh your flour. One cup of flour equals 125 grams. Proper measurement ensures your cookies have the perfect texture!