Red Velvet White Chocolate Cookies

15 mins Prep Time

16 mins Cook Time

Written By

Nadia Boachie

This recipe was originally written by Wild Whisk and has been slightly modified here (more flour added) to attain a somewhat thicker cookie. These Red Velvet White Chocolate Cookies are picture perfect and extremely tasty! They have that slight cocoa taste that red velvet baked goods are known for and the cookie gets a lot of its sweetness from the white chocolate chips! Cookies are always fun to bake and these cookies make great gifts for friends or loved ones and are a perfect treat when you crave that iconic red velvet flavour. The chocolate used in these cookies can be easily changed to milk or dark chocolate for those who like a bit of bitterness.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @sweettreatbaker!

Ingredients

Red Velvet White Chocolate Cookies

8 oz. (226 grams, 2 sticks) unsalted butter
2 cups, plus 3 tablespoons (318 grams) all-purpose flour
3 tablespoons (21 grams) unsweetened cocoa powder
1 teaspoon (4 grams) salt
1 teaspoon (6 grams) baking soda
1/2 teaspoon (2 grams) baking powder
1 1/4 cups (235 grams) light brown sugar, lightly packed
1/4 cup (45 grams) granulated sugar
1 large egg
1 large egg yolk
2 tablespoons red food colour (if using gel food colouring use about half this amount)
1 1/2 teaspoons (7 grams) pure vanilla extract
1 bag (11 oz. bag, 312 grams) white chocolate chips

Directions

Red Velvet White Chocolate Cookies

11 Steps

Step 1

Melt butter over medium-low heat in a small sauce pan. Let cool to room temperature.
Step 2

Meanwhile, sift or mix together flour, cocoa powder, salt, baking soda and baking powder in a medium bowl.
Step 3

In a small measuring cup, add the eggs, red food colour and vanilla extract, whisk together. Set aside.
Step 4

Add the cooled butter and sugar in another mixing bowl and beat with a paddle attachment on medium speed until fluffy and light in colour, about 2 minutes.
Step 5

Add the egg mixture to the butter/sugar mixture and beat another 2 minutes.
Step 6

Lower the mixer speed and gradually add the flour mixture, scraping the side and bottom of the bowl as needed.
Step 7

Once all the flour is incorporated, turn the mixer speed to stir and add the white chocolate chips, mix until the chips are evenly distributed.
Step 8

Refrigerate for at least 1 hour.
Step 9

Preheat oven to 350°F.
Step 10

Use a small ice cream scoop to portion 1 oz of cookie dough or a large ice cream scoop to portion 2 oz of cookie dough onto a parchment paper lined baking sheet, spacing 1” apart. Bake cookies for 15-16 minutes. Check at 10 minutes and adjust bake time if necessary. Bake in multiple batches.
Step 11

Let cool on the baking sheet for 5 minutes then transfer with a spatula to cool on a wire rack.

Ingredients

Red Velvet White Chocolate Cookies

8 oz. (226 grams, 2 sticks) unsalted butter
2 cups, plus 3 tablespoons (318 grams) all-purpose flour
3 tablespoons (21 grams) unsweetened cocoa powder
1 teaspoon (4 grams) salt
1 teaspoon (6 grams) baking soda
1/2 teaspoon (2 grams) baking powder
1 1/4 cups (235 grams) light brown sugar, lightly packed
1/4 cup (45 grams) granulated sugar
1 large egg
1 large egg yolk
2 tablespoons red food colour (if using gel food colouring use about half this amount)
1 1/2 teaspoons (7 grams) pure vanilla extract
1 bag (11 oz. bag, 312 grams) white chocolate chips