Red Velvet White Chocolate Chip Cookies
These chocolatey, vibrant red velvet cookies, studded with creamy morsels of white chocolate are perfect for Valentine's Day, Independence Day, or Christmas.
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Electric mixer with paddle attachment (or wooden spoon)
- 2 Cookie sheets
- 1 cookie scoop optional
- 1 Wire rack
Ingredients
- 2 ¼ cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup butter, softened (1 ½ sticks)
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp red gel food coloring or 1 Tbsp of red liquid food coloring
- 1 cup white chocolate chips
- red sanding sugar optional
Instructions
- In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, and salt. Set aside.
- Add the dry ingredients from Step 1 and mix until just combined. Stir in chocolate chips.
- Cover and chill the dough for 1 hour.
- Preheat the oven to 350?. Line two baking sheets with parchment paper.
- Using a cookie scoop or large spoon, scoop out cookie dough and roll each scoop into a ball with your hands. Sprinkle some red sanding sugar in a measuring cup, and drop the ball in. Shake the measuring cup to coat the dough ball with sanding sugar. (optional)
- Place cookie dough balls onto the parchment lined baking sheets, about 2 inches apart from each other. Bake for 10-12 minutes until set around the edges and slightly wet in the center.
- Let the cookies cool on the pan for 10 minutes, before transferring to a wire rack to cool completely. Enjoy with a glass of milk!
Video
Notes
Food coloring: It takes quite a bit of food coloring to overpower the color of the cocoa powder. Make sure you have enough before starting this recipe.
Sanding sugar: Coating the cookie dough balls in sanding sugar is completely optional, but adds a nice effect! Skip it if you'd like to cut down on sweetness.
Freezing: I like to freeze half my batch of cookie dough and bake it later. Just skip the sanding sugar, scoop the cookie dough onto a parchment-lined baking sheet, then then wrap tightly in plastic wrap.
Baking from frozen: If using the sanding sugar, let the frozen dough thaw slightly, then roll the dough balls in sanding sugar per Step 6, then continue the recipe as written. If not, skip the thawing step and go directly to Step 7.