Introduction

Red velvet cookies are a delightful twist on the classic cake, offering a soft, chewy texture with a rich cocoa flavor and a vibrant red hue. These treats are studded with white chocolate chunks, making each bite melt-in-your-mouth delicious. Perfect for holidays or any time you crave a special cookie.

A group of round, soft red velvet cookies are spread out on a flat white marbled surface. Each cookie is deep red with a slightly wrinkled texture and topped with scattered white chocolate chips, some standing upright and others lying flat. The cookies have gentle edges and an evenly baked look, with extra white chocolate chips scattered between them on the surface, adding contrast to the rich red color. photo taken with an iphone --ar 4:5 --v 7

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
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)
3/4 cup (150 g) chopped white chocolate or white chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Step 2: In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until fully combined. Set this dry mixture aside.
Step 3: In a large bowl, cream the softened butter, light brown sugar, and granulated sugar together using an electric mixer on medium speed for about two minutes, until the mixture is light and fluffy.
Step 4: Add the egg yolks, vanilla extract, and red gel food coloring to the creamed butter and sugars. Mix on medium speed for two minutes until the batter is fluffy and well blended.
Step 5: Gradually mix in the dry ingredients until just combined. Avoid overmixing to keep the cookies tender.
Step 6: Fold in the chopped white chocolate or white chocolate chips gently until evenly incorporated.
Step 7: Scoop the dough into 18 equal-sized balls and place them on the prepared baking sheets, spacing them about two inches apart.
Step 8: Bake the cookies for 10 to 12 minutes. Bake closer to 10 minutes for slightly soft centers, or up to 12 minutes for crisper edges.
Step 9: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer to a wire rack to cool for an additional 5 minutes before serving. Optionally, add extra white chocolate chunks on top right after baking.
Step 10: Store any leftover cookies in an airtight container at room temperature for up to three days.

Tips & Variations

Use red gel food coloring instead of liquid to keep the dough from becoming too wet and to achieve a vivid red color.
For a festive touch, add chopped pecans or walnuts along with the white chocolate.
Chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
Swap white chocolate for dark or milk chocolate chips if you prefer a different flavor contrast.

Storage

Store red velvet cookies in an airtight container at room temperature for up to three days to keep them fresh. For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months. To reheat, warm cookies in the oven at 300°F (150°C) for about 5 minutes to restore softness and flavor.

How to Serve

A stack of six red velvet cookies with white chocolate chips arranged on top and between the layers, sitting on brown parchment paper over a white marbled surface. The cookies are deep red with a soft texture and slightly cracked tops, while the white chocolate chips are smooth and slightly melted. One cookie near the center has a bite taken out, showing a soft and moist interior. Around the stack, several additional red velvet cookies lie flat, also topped with white chocolate chips. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, you can use regular cocoa powder, but it may slightly alter the flavor and the final color of the cookies. Dutch process cocoa gives a smoother, more mellow taste and a deeper red hue.

Why are only egg yolks used instead of whole eggs?

Using egg yolks adds richness and moisture to the cookies, resulting in a softer, chewier texture. Whole eggs might make the dough too cakey or cakey in texture.