Description
Soft & chewy red velvet cookies with a light cocoa flavor and lots of white chocolate chips. Chill the dough for 1 hour so the cookies bake up thicker with chewy edges and a soft center—perfect for Valentine’s Day or Christmas.
Ingredients
Dry Ingredients
1 1/2 cups all-purpose flour
1/4 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients
1/2 cup unsalted butter, softened to room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon milk (2% or whole preferred)
1 teaspoon vanilla extract
3 teaspoons liquid red food coloring (add more as desired)
Mix-ins
1 cup white chocolate chips
Instructions
1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. In a stand mixer (paddle) or a large bowl with a hand mixer, beat the softened butter for about 1 minute until creamy.
3. Add the brown sugar and granulated sugar; beat about 1 minute until light and creamy.
4. Add the egg, milk, and vanilla; beat 1–2 minutes until combined, scraping the bowl as needed.
5. Add the red food coloring and mix carefully until evenly colored.
6. Add the dry ingredients gradually and mix just until a smooth dough forms (do not overmix).
7. Fold in the white chocolate chips.
8. Cover and refrigerate the dough for 1 hour.
9. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
10. Scoop dough into about 20 portions (about 2 tablespoons each) and place them on baking sheets with space to spread.
11. Bake for 12–13 minutes, until edges look set and centers are just barely set.
12. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling matters: if you skip the 1-hour chill, cookies may spread too much.
Color tip: for a brighter red, you can increase liquid food coloring up to about 5–6 teaspoons total; gel coloring is more concentrated so you’ll need less.
Storage: airtight at room temperature up to 5 days.
Freezer: freeze dough balls up to 3–4 months; bake from frozen and add 1–2 minutes as needed.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie