Thick, sweet, delicious New York Style white chocolate red velvet cookies. A purely indulgent cookie.
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!
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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
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.
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.
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.
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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, or the gas mark by 1.
For baking, a general rule is to have the oven rack in the middle of the oven.
For best baking results invest in an oven thermometer, as the temperature dials on the oven may not be accurate. Place the thermometer in the middle of the center rack for the most accurate results. I hang my oven thermometer off the center of my oven rack.
Keep in mind that all ovens work slightly differently and bake times may need to be adjusted slightly 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
To me, red velvet cookies taste like a rich vanilla cookie with a hint of chocolate from the added cocoa powder.
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.
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.
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)
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📖 Recipe
White Chocolate Red Velvet Cookies
Ingredients
- 115 grams butter
- 75 grams caster sugar
- 75 grams soft brown sugar
- 1 teaspoon vanilla
- 1 egg - large
- 1 teaspoon red food colouring
- 200 grams white chocolate chips/discs
- 235 grams plain flour
- 30 grams cocoa powder
- 2 teaspoons baking powder
- ½ teaspoons salt
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
Nutrition
Nutrition information is an estimate, accuracy of nutritional information for any recipe on this site is not guaranteed. If scaling the recipe remember to scale your cook and bakeware accordingly.
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