If you’ve been searching for a cookie that perfectly balances festive color, tender chewiness, and rich, melty pockets of sweetness, this Red Velvet Cookies with White Chocolate Chunks Recipe is your new go-to. These cookies bring together the classic allure of red velvet—infused with a hint of cocoa—and the creamy indulgence of white chocolate chunks that melt gloriously in every bite. Whether it’s a holiday treat, a cozy afternoon snack, or a fun bake with friends, these cookies deliver joy by the handful.
Ingredients You’ll Need
As simple as it might seem, every ingredient in this Red Velvet Cookies with White Chocolate Chunks Recipe plays a crucial role in creating that perfect texture and flavor combination. From the rich cocoa powder to the luscious butter and sweet white chocolate chunks, each element works harmoniously to make these cookies unforgettable.
- All-purpose flour (1 1/2 cups + 2 tbsps, 204 g): Provides structure and tenderness; spooned and leveled for accuracy.
- Dutch process cocoa powder (2 tbsps, 10 g): Adds subtle cocoa depth that’s essential for red velvet’s signature taste.
- Baking soda (1/2 tsp): Helps the cookies rise and keeps them soft.
- Baking powder (1/2 tsp): Gives a little extra lift and fluffiness.
- Salt (1/2 tsp): Balances sweetness and enhances flavors.
- Salted butter (3/4 cup, 168 g), softened: Ensures rich moisture and tender crumb.
- Light brown sugar (3/4 cup, 165 g): Adds caramel notes and chewiness.
- Granulated white sugar (1/4 cup, 50 g): Provides crisp edges and sweetness.
- Egg yolks (2, at room temperature): Contributes to the rich, chewy texture.
- Vanilla extract (1 tbsp): Enhances all the flavors beautifully.
- Red gel food coloring (1 to 1 1/2 tsp): Creates that vibrant red hue without thinning the dough.
- White chocolate chunks (3/4 cup, 150 g), chopped or chips: The star pockets of melty sweetness inside each cookie.
How to Make Red Velvet Cookies with White Chocolate Chunks Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper—this prevents sticking and ensures even baking. Then, mix your dry ingredients: sift together the all-purpose flour, Dutch-process cocoa powder, baking soda, baking powder, and salt in a small bowl. Having these combined early makes blending into the wet ingredients so much easier and ensures your cookies bake evenly.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened salted butter with both the light brown sugar and granulated white sugar using an electric mixer. Cream this mixture for about two minutes until it’s light, fluffy, and creamy. This step introduces air into the dough, giving your cookies a tender, melt-in-your-mouth texture.
Step 3: Add Eggs, Vanilla, and Food Coloring
Next, it’s time to enrich the dough. Add the egg yolks, vanilla extract, and red gel food coloring to the buttery mixture. Mix on medium speed for two minutes until the dough is delightfully fluffy and glowing with that beautiful red hue. This gives the cookies their signature red velvet look and a burst of flavor.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredient mixture into the wet mixture and stir until everything is just combined. Be careful not to overmix at this stage as you want to keep the dough tender and soft.
Step 5: Fold in the White Chocolate Chunks
Gently incorporate the chopped white chocolate chunks into the batter. These little gems will melt during baking, creating warm pools of creamy sweetness in every bite.
Step 6: Scoop and Bake
Scoop dough balls about the size of a tablespoon (to make around 18 cookies) and place them roughly two inches apart on your prepared baking sheets. Bake for 10 to 12 minutes. If you like your cookies with slightly softer centers, aim for 10 minutes; if you prefer crispier edges, let them go the full 12. Let them cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.
How to Serve Red Velvet Cookies with White Chocolate Chunks Recipe
Garnishes
To elevate your serving presentation, sprinkle a few extra white chocolate chunks over the tops of the cookies right after they come out of the oven. The warmth will slightly melt these pieces, giving a gorgeous, glossy finish. You could also dust them lightly with powdered sugar for an elegant winter treat.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a hot cappuccino. For a festive touch, serve alongside peppermint bark or a scoop of vanilla bean ice cream to turn your dessert into a delightful, indulgent experience that the whole family will adore.
Creative Ways to Present
Consider stacking and tying them with a festive ribbon for gifting, or arrange them on a decorative platter surrounded by sprigs of fresh mint or edible flowers. You can even sandwich a bit of cream cheese frosting between two cookies to create an irresistible red velvet cookie sandwich, perfect for special occasions or just spoiling yourself.
Make Ahead and Storage
Storing Leftovers
Once your Red Velvet Cookies with White Chocolate Chunks Recipe is completed, store any leftovers in an airtight container at room temperature. They stay fresh and chewy for up to three days, making them perfect to bake ahead for parties or busy days.
Freezing
If you want to save these cookies longer, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. Frozen cookies keep well for up to three months. When you’re ready, thaw them at room temperature or gently warm in the oven.
Reheating
To bring back that just-baked softness and melty white chocolate, pop your cookies in a 300°F (150°C) oven for about 5 minutes. This reawakens the flavors and texture, making them taste every bit as fresh as the day you baked them.
FAQs
Can I use natural cocoa powder instead of Dutch process?
You can substitute natural cocoa powder, but it will slightly change the flavor and color intensity. Dutch process cocoa has a smoother, less acidic taste that’s ideal for red velvet.
Why does this recipe use egg yolks only?
Egg yolks add richness and chewiness without making the cookies cakey, helping you achieve that perfect velvety texture.
What if I don’t have red gel food coloring?
Gel food coloring is concentrated, so if you use liquid food coloring, you might need a larger quantity and the dough may become looser. Gel is best for maintaining dough consistency and vivid color.
Can I substitute white chocolate chunks with chips or other types?
Absolutely! White chocolate chips work well too. If you prefer, you can try milk or dark chocolate chunks for a different twist, though it will change the flavor profile.
How do I make sure my cookies have soft centers?
Bake them on the shorter side—around 10 minutes—and let them cool on the baking sheet before transferring. This helps retain that slightly underbaked, chewy center everyone loves.
Final Thoughts
There is something truly magical about baking Red Velvet Cookies with White Chocolate Chunks Recipe and enjoying them fresh from the oven—each bite rich, chewy, and bursting with delightful flavor contrasts. Whether you’re baking for yourself, friends, or family, this recipe will quickly become a heartfelt favorite in your kitchen. Don’t hesitate to try it out and watch these gorgeous cookies bring smiles and sweet moments to your day!
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Red Velvet Cookies with White Chocolate Chunks Recipe
These chewy red velvet cookies feature a subtle cocoa flavor with delightful melty pools of white chocolate chunks. Perfectly soft with a slight crisp around the edges, they deliver the classic red velvet taste in cookie form.
- Total Time: 26 minutes
- Yield: 18 cookies
Ingredients
Dry Ingredients
- 1 1/2 cups + 2 tbsps (204 g) all-purpose flour, spooned and leveled
- 2 tbsps (10 g) Dutch process cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup (168 g) salted butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 1–1 1/2 tsp red gel food coloring (depending on how red you want the cookies)
Add-ins
- 3/4 cup (150 g) chopped white chocolate or white chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to ensure your cookies bake evenly and don’t stick.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, baking powder, and salt until well incorporated. Set aside for use later.
- Cream Butter and Sugars: Using an electric mixer, beat the softened salted butter, light brown sugar, and granulated sugar together in a large bowl for about two minutes. Continue until the mixture is light, creamy, and fluffy, which adds airiness to your cookies.
- Add Egg Yolks, Vanilla, and Coloring: Mix in the egg yolks, vanilla extract, and red gel food coloring on medium speed for about two minutes, or until the batter is fluffy and the color is evenly distributed.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix to maintain tender cookies.
- Add White Chocolate Chunks: Fold in the chopped white chocolate or white chocolate chips gently until they are evenly distributed throughout the dough.
- Scoop Dough: Using a cookie scoop or spoon, form the dough into 18 balls. Place them two inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes. Baking for 10 minutes results in slightly underdone centers for a chewier texture; baking for the full 12 minutes produces crispier edges.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool an additional 5 minutes before serving. Optionally, add extra white chocolate chunks on top while cookies are still warm for a melty garnish.
- Store: Store any leftovers in an airtight container at room temperature for up to three days, preserving their freshness and chewiness.
Notes
- Ensure butter is softened but not melted for proper creaming with sugars.
- Room temperature egg yolks incorporate better into the dough, improving texture.
- Adjust red gel food coloring amount based on desired vividness of color.
- For extra melty chocolate, add white chocolate chunks on top of cookies right after baking.
- Do not overbake to maintain chewy centers; watch closely the last few minutes in the oven.
- Cookies will firm up as they cool, so slightly underbaked centers are ideal.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
