Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Red Velvet Cookies with White Chocolate Chunks Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add White Chocolate Chunks: Fold in the chopped white chocolate or white chocolate chips gently until they are evenly distributed throughout the dough.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/red-velvet-cookies-with-white-chocolate-chunks-recipe/