Description
Delight in these soft and chewy Red Velvet Cookies studded with luscious white chocolate chunks. Combining the classic flavors of red velvet cake with the satisfying texture of a cookie, this recipe yields a batch of irresistible treats perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
Add-ins
- 2 cups white chocolate chunks
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add Eggs, Vanilla, and Food Coloring: Beat in the eggs one at a time, followed by the vanilla extract and red food coloring. Mix until the ingredients are fully combined, resulting in a vibrant red dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt to evenly distribute the leavening agents and cocoa flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in White Chocolate Chunks: Gently fold the white chocolate chunks into the cookie dough to evenly distribute them without breaking them up.
- Form and Space Cookies: Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper or a silicone baking mat, leaving adequate space between each for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft, ensuring a tender texture.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set perfectly.
Notes
- Make sure not to overmix the dough once the dry ingredients are added to keep the cookies tender.
- Use fresh white chocolate chunks for the best melty texture and flavor.
- For more intense red coloring, you can adjust the amount of red food coloring slightly.
- These cookies freeze well—store cooled cookies in an airtight container in the freezer for up to 3 months.
- Let the butter soften at room temperature for easier creaming and better texture.
