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Red Velvet Cookies

Red Velvet Cookies are deliciously soft and chewy, gorgeously red along with a pretty white chocolate chip contrast, and they’re perfectly sweet with hints of vanilla and cocoa flavor. It’s a tempting treat that people of all ages will enjoy!
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course Cookies
Cuisine American
Servings 12 Cookies

Ingredients
  

  • 1 1/3 cups 189g all-purpose
  • 1 tbsp 6g cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup 100g granulated sugar
  • 1/4 cup 55g packed light brown sugar
  • 1 large egg
  • 2 tsp liquid red food coloring
  • 1 1/2 tsp vanilla extract
  • 1 tsp white vinegar or lemon juice
  • 1 cup white chocolate chips or semi-sweet chocolate chips divided

Instructions
 

  • Heat the butter on the stovetop or in the microwave until melted. Add the brown sugar and white sugar to the hot butter and use a rubber spatula to stir until combined. Allow to cool to just warm before stirring in the eggs.
  • Stir in the vanilla, vinegar and food coloring. Slowly mix in the flour mixture. Mix in 3/4 cup white or semi-sweet chocolate chips (set aside remaining 1/3 cup to use after baking).
  • Cover in plastic and refrigerate to chill until firm enough to scoop without sticking, about 1-2 hours or up to 1 day.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Using a spring-loaded cookie scoop, divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets.
  • Place on prepared baking sheets, spacing 2 inches apart top it with more chocolate chips. Bake until cookies have spread, 12 to 14 minutes. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes

  1. Red Velvet cake is traditionally a very moist cake, and so this is a very moist cookie. This is why the dough is on the stickier side. If you keep your dough cool and coat your hands in a little flour it should help.
  2. You can substitute lemon juice if you don’t have white vinegar. Be sure not to use balsamic or red vinegar!
  3. Use wet hands to shape the cookies. This dough will be very sticky. Dampen your hands with water before molding it into balls so you avoid getting more dough on your fingers than into the oven!
  4. White chocolate chips. Substitute white chocolate chunks, or baking squares cut into small pieces for the morsels, if desired.
Keyword Red Velvet Cookies