Description
Soft, chewy, and packed with white chocolate chips, these red velvet cookies are a delicious twist on a classic flavor. Perfect for any occasion, they combine the rich taste of cocoa with a beautiful red hue and melty pockets of sweetness in every bite.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red gel food coloring
- 1 ½ cups white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract and red gel food coloring.
- Gradually add dry ingredients to the wet mixture and stir until combined.
- Fold in the white chocolate chips.
- Scoop dough onto prepared baking sheets and press a few extra chips on top.
- Bake for 9–11 minutes, until edges are set and centers are slightly soft.
- Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- For best results, chill the dough for 20–30 minutes before baking.
- Use gel food coloring to keep the dough thick and vibrant.
- Cookies stay fresh up to 5 days in an airtight container.