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    Home | Recipes | Biscuits and Cookies

    Published: Nov 17, 2021 · Updated: Mar 7, 2022 by Angie Dixon ·

    White Chocolate Red Velvet Cookies

    jump to recipe Pin
    Stacked red velvet cookies next to a cookie sliced in half.

    Thick, sweet, delicious New York Style white chocolate red velvet cookies. A purely indulgent cookie.

    Three red velvet cookies stacked on each other next to a red velvet cookie sliced in half to show the cross section and white chocolate chips

    This recipe is based on my chocolate chip cookies recipes. But this time I went bigger, I went bolder because there is no time to be quiet and small anymore!

    Jump to:
    • What You Need for this Recipe
    • Substitutions/Variations
    • Making White Chocolate Red Velvet Cookies
    • Pro Tips for this Recipe
    • Red Velvet Cookies FAQ
    • Rate & Review!
    • Pin for Later
    • Recipe Card
    • Community Comments

    What You Need for this Recipe

    Equipment

    These cookies require a large mixing bowl, a wooden spoon or spatula, baking paper, a kitchen scale, a cookie sheet and a cooling rack.

    Ingredients

    • Butter - salted butter in addition to added salt really cut through the sweetness of this cookie.
    • Flour - plain, all-purpose, standard grade or cake flour for this cake.
    • White granulated or caster sugar and brown sugar - this combination gives both chewiness, flavour and crispiness.
    • Salt is essential to bringing out the flavour of cocoa powder. I use salted butter and additional salt in this recipe.
    • Baking powder to give these cookies some lift.
    • Eggs help bind everything together.
    • White Chocolate chips/discs/bar - the white chocolate adds sweetness and a nice contrast to the red cookie dough
    • Red food colouring - I use liquid food colouring because that is what is available in most grocery stores.
    • Vanilla Extract
    • Cocoa Powder - this adds a hint of a chocolate flavour and helps
    Red velvet cookie ingredients - brown sugar, white sugar, butter, white chocolate chips, vanilla, red food colouring, flour, baking powder, salt, cocoa powder

    Substitutions/Variations

    White chocolate chips can be left out of these cookies completely and you will still have a great cookie! Otherwise, feel free to use milk or dark chocolate as well. However, I do find that dark chocolate can quickly overwhelm the cookie flavour and would probably go for milk chocolate or a 50-50 mix of dark and white, or dark and milk.

    Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.

    Plain/all-purpose/standard grade flour can be substituted on a 1-to-1 basis for recipes that have ½ to 1 teaspoon of baking powder per 125 grams/1 cups of flour. If the recipe requires more than 1 teaspoon per cup, simply add the extra baking powder to the recipe to make up the difference. Self-raising/rising flours may already contain salt so this may need to be omitted from the recipe as well.

    Making White Chocolate Red Velvet Cookies

    Step 1 -Place the butter (soft enough to cream by hand but not melted) in a large mixing bowl and beat with a wooden spoon until partially creamed. Then add the sugars, and salt and cream together with a wooden spoon.

    Step 2 - Whisk together the eggs, vanilla and red food colouring. Add to the butter mixture and mix until combined. The mixture will look very red (or very pink), but don't worry.

    Red Velvet Cookies Step 2  - Eggs, vanilla, red food colouring mixed into the creamed butter and sugar

    TIP - if you want some white chocolate chips to sit on top of the cookie once baked, keep aside 3-4 chips per cookie, for this recipe that would be about 25-30 chips.

    Step 3 - Add the chocolate chips to the red butter-sugar mixture and stir through gently. Add the flour, cocoa powder, and baking powder to a large sieve and sieve over the mixture. Stir in the flour until just mixed. The dough mixture should now have a nice burgundy colour now that the cocoa powder has been added.

    Tip - if your cookie dough is feeling quite soft, pop the bowl into the fridge for 20 minutes before rolling out the cookies.

    Step 4 - Line a baking sheet with parchment paper. Using a kitchen scale, weigh out 6 to 7 balls of dough weighing 100 grams each. Pack them gently into a ball, without making the cookies too smooth. Then dot the tops of the ball with your extra white chocolate chips. Place the cookie dough balls on the sheet and place them into the fridge for at least 90 minutes.

    Red Velvet Cookies Step 4 - Cookie dough divided into 100 gram balls on a baking sheet

    Step 5 - Preheat the oven to 200 °C or 180°C fan, with the baking rack on the middle of the oven. Line a baking sheet with baking paper or a silicone baking mat. Place about 3 to 5 cookies (depending on the size of your oven and tray) at least 10cm apart. Gently tent the cookies with foil and bake for 13-15 minutes. Allow the cookies to cool on the baking sheet for at least 10 minutes before carefully placing them on a wire cooling rack using a large spatula, and allow to cool for a further 5 to 10 minutes before serving.

    TIP - baking the cookies tented with foil stops the tops of the cookies from browning, if you like a browned top, simply leave off the foil.

    Pro Tips for this Recipe

    The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.

    For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.

    Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.

    If you want some white chocolate chips to sit on top of the cookie once baked, keep aside 3-4 chips per cookie, for this recipe that would be about 25-30 chips.

    If your cookie dough is feeling quite soft once you have mixed in the flour, pop the bowl into the fridge for 20 minutes before rolling out the cookies.

    To stop your cookie tops from browning, tent the cookies with foil while baking.

    Storage and Freezing

    Making red velvet cookie dough ahead of baking? Once your cookies have been rolled out, they can be stored on a cookie sheet, on baking paper, covered in plastic wrap or a reusable beeswax wrap for up to 72 hours before baking.

    Freezing cookie dough - simply individually wrap your cookie dough in plastic wrap or baking paper and pop them into an airtight container and freeze for up to 3 months. Simply bake the cookies straight from frozen, as per the baking instructions in the recipe card, adding about 2-3 minutes to your baking time.

    These cookies, once baked can be stored in an airtight container for a week.

    Red Velvet Cookies FAQ

    What do red velvet cookies taste like?

    To me, red velvet cookies taste like a rich vanilla cookie with a hint of chocolate from the added cocoa powder.

    Can you freeze red velvet cookies?

    Yes. Simply individually wrap your cookie dough in plastic wrap or baking paper and pop them into an airtight container and freeze for up to 3 months. Simply bake the cookies straight from frozen, as per the baking instructions in the recipe card, adding about 2-3 minutes to your baking time.

    Why are my red velvet cookies brown?

    Red velvet refers to a red, red-brown, burgundy colour of cookie or cake, this comes from the addition of cocoa powder to red food colouring. The best food colouring for this is gel food colouring, preferably in a bright red colour.

    What is a red velvet cookie made of?

    Red velvet cookies consist of butter, sugar, eggs, flour, cocoa powder, baking powder, vanilla, red food colouring, salt, and chocolate chips (as an optional extra)

    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    Pin for Later

    Three white chocolate red velvet cookies stacked on each other with a cup of coffee

    Recipe Card

    Three red velvet cookies stacked on each other next to a red velvet cookie sliced in half to show the cross section and white chocolate chips.

    White Chocolate Red Velvet Cookies

    Angie Dixon
    Thick, sweet, delicious New York Style white chocolate red velvet cookies. A purely indulgent cookie.
    5 from 3 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 25 minutes mins
    Cook time.Cook Time 15 minutes mins
    Additional Time 1 hour hr 30 minutes mins
    Total time.Total Time 2 hours hrs 10 minutes mins
    CourseCourse Dessert, Snack
    CuisineCuisine American
    Servings 6 large cookies

    Ingredients
     
     

    • 115 grams butter
    • 75 grams white granulated sugar (caster/granulated)
    • 75 grams light brown sugar
    • 1 teaspoon vanilla extract
    • 1 egg (large)
    • 1 teaspoon red food colouring
    • 200 grams white chocolate chips (discs)
    • 235 grams plain flour (all-purpose/standard grade)
    • 30 grams unsweetened cocoa powder (Dutch-processed)
    • 2 teaspoons baking powder
    • ½ teaspoons table salt
    Prevent your screen from going dark

    Instructions

    • Place the butter (soft enough to cream by hand but not melted) in a large mixing bowl and beat with a wooden spoon until partially creamed. Then add the sugars, and salt and cream together with a wooden spoon.
    • Whisk together the eggs, vanilla and red food colouring. Add to the butter mixture and mix until combined. The mixture will look very red (or very pink), but don't worry.
    • Add the chocolate chips to the red butter-sugar mixture and stir through gently. Add the flour, cocoa powder, and baking powder to a large sieve and sieve over the mixture. Stir in the flour until just mixed. The dough mixture should now have a nice burgundy colour now that the cocoa powder has been added.
    • Line a baking sheet with parchment paper. Using a kitchen scale, weigh out 6 to 7 balls of dough weighing 100 - 110 grams each. Pack them gently into a ball, without making the cookies too smooth. Then dot the tops of the ball with your extra white chocolate chips. Place the cookie dough balls on the sheet and place them into the fridge for at least 90 minutes.
    • Preheat the oven to 200 °C or 180°C fan, with the baking rack on the middle of the oven. Line a baking sheet with baking paper or a silicone baking mat. Place about 3 to 5 cookies (depending on the size of your oven and tray) at least 10cm apart. Gently tent the cookies with foil and bake for 13-15 minutes. Allow the cookies to cool on the baking sheet for at least 10 minutes before carefully placing them on a wire cooling rack using a large spatula, and allow to cool for a further 5 to 10 minutes before serving.

    Notes

    If you want some white chocolate chips to sit on top of the cookie once baked, keep aside 3-4 chips per cookie, for this recipe that would be about 25-30 chips.
    If your cookie dough is feeling quite soft once you have mixed in the flour, pop the bowl into the fridge for 20 minutes before rolling out the cookies.
    To stop your cookie tops from browning, tent the cookies with foil while baking.
    Making red velvet cookie dough ahead of baking? Once your cookies have been rolled out, they can be stored on a cookie sheet, on baking paper, covered in plastic wrap or a reusable beeswax wrap for up to 72 hours before baking.
    Freezing cookie dough - simply individually wrap your cookie dough in plastic wrap or baking paper and pop them into an airtight container and freeze for up to 3 months. Simply bake the cookies straight from frozen, as per the baking instructions in the recipe card, adding about 2-3 minutes to your baking time.
    These cookies, once baked can be stored in an airtight container for a week.
    Batch size - I have tested these cookies at full batch and at double batch size, this recipe is very easily doubled to make 12 to 14 large cookies.
    Cookie size - the cookies can also be made smaller, 50 gram balls of dough will bake in about 10 to 12 minutes.

    Nutrition

    Serving: 1cookie | Calories: 570kcal | Carbohydrates: 64g | Protein: 13g | Fat: 29g

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!
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