Some may save red velvet for a special occasion, I say any day is a great day for red velvet! No special occasion needed. I made some Red Velvet Cupcakes last week for a friend who was hosting a birthday party and it inspired me to create another red velvet dessert. These cookies are a combination of two of my all time favorite desserts, those Red Velvet Cupcakes and Chocolate Chip Cookies.
These lightly chocolaty, deliciously chewy, gorgeously red cookies are simply fantastic! In my opinion red velvet isn’t chocolate, if I wanted a chocolate dessert I’d make a chocolate dessert. Red velvet to me is a combination of vanilla and chocolate, one shouldn’t really overpower the other. That’s why when I make red velvet recipes they are somewhat mild on the cocoa. Plus when you use too much cocoa it depletes that beautiful red color, it turns it more of a brownish auburn shade rather than a velvety red. I also tried making these cookies with half brown sugar and half granulated sugar and that even hid the red color due to the deep brown shade of the molasses in the brown sugar, so the brown sugar was out.
These cookies would also be delicious if you were to omit the white chips and instead frost them with Cream Cheese frosting. If you personally prefer a really chocolaty red velvet, I would say rather than adding more cocoa to the dough just add milk chocolate or semi sweet chocolate chips in place of the white chocolate chips.
And to all you early holiday Pinners out there (I’m definitely not talking about myself =), these would go great on the Christmas or Valentines Day list. Enjoy!
Ingredients
- 1 1/2 cups all-purpose flour
- 2 1/2 Tbsp cocoa powder
- 1 tsp cornstarch
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 tsp distilled white vinegar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp red food coloring
- 3/4 cup white chocolate chips, divided
Directions
- Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cocoa powder, cornstarch, baking powder and salt, set aside.
- In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, sugar and vinegar until pale and fluffy, about 3 - 4 minutes. Mix in egg. Add in vanilla and red food coloring and mix until blended. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. Mix in white chocolate chips (note: I mixed in half of the white chocolate chips then set aside the other half to press into the tops of the rolled dough balls so more of them show through when baking...but I just noticed over at Gonna Want Seconds that she just pressed some extra white chocolate chips into the tops of cookies AFTER baking, genius!). Scoop dough out by the heaping tablespoonfuls and shape into balls. Transfer to Silpat or parchment paper lined baking sheets and bake in preheated oven 9 - 11 minutes. Allow to cool on cookie sheet before transferring to a wire rack to cool. Store cookies in an airtight container.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 Tbsp cocoa powder*
- 1 1/2 tsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp butter, at room temperature
- 6 Tbsp all vegetable shortening, at room temperature
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp white vinegar
- 1 1/2 tsp vanilla extract
- 1 Tbsp red food coloring
- 1 1/3 cups white chocolate chips, divided
Directions
- Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Silpat lined cookie sheets. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 - 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.
- *If you want a more chocolaty cookie you could replace 1 - 2 Tbsp flour with an additional 1 -2 Tbsp cocoa, the red just won't be quite as vibrant. Or, you could replace the white chocolate chips with chocolate chips.
- **Note: this recipe has been completely revised as of 9/7/12 due to comments stating cookies are flat and not red enough. I myself thought them to be flat. This recipe completely eliminates both of those issues. These are thick, vibrantly red and completely delicious (they better be, these were my 4th batch. Fourth times a charm right =).
- ***Anyone wanting the original recipe I posted back in August, I finally found it thanks to Break It, Make It, or Bake it, thanks Audrey! She posted it before I had deleted my first version and added in the revised version above. To be honest I like the ones below best I just got a few complaints that they were flat and not red enough so I added the recipe above in hopes of solving the issue for the complaints. The recipe below is also the ones that are pictured.
- Recipe Source: Cooking Classy
Chloe: I saw this post and instantly started freaking out. These look amazing! August 29, 2012 at 9:27pm
Edith: They have to be some of the prettiest cookies I have ever seen!!! August 30, 2012 at 12:29am
sally @ sallys baking addiction: Cooking Classy: never ceases to amaze me. I love white chocolate chips in cookies, but red velvet cookies would NEVER have come on my radar when thinking of a good cookie base. These are going to BLOW up on FG Jaclyn. You’re amazinggggggggggggg August 30, 2012 at 7:02am
Bailey Schmidt: Hi there! I just stumbled across your blog in Google’s search results. You have some great recipes here!! I LOVE red velvet anything, but I haven’t had red velvet cookies before. These look delish!! August 30, 2012 at 8:25am
Chung-Ah | Damn Delicious: Best. cookies. ever.
Enough said :) August 30, 2012 at 12:33pm
Sharilyne Gibbons: Thanks jaclyn…my grown up sons love Red Velvet Cake…gona make these for the BYU game and surprise them! August 30, 2012 at 2:19pm
Sharilyne Gibbons: Thanks Jaclyn…My grown up boys love Red Velvet Cake…these will be fun to surprise them for the BYU game xoxo August 30, 2012 at 2:21pm
Nicole, RD: I have made red velvet cookies with a boxed mix. So not the same. These will be made! August 31, 2012 at 7:44am
pigsmightfly: Yummo these sound so good :o) August 31, 2012 at 1:51pm
Anonymous: I made these and of course they don’t look as pretty and turned out a little flat but they are very yummy! September 2, 2012 at 12:18pm
Anonymous: We were house bound due to Hurricane Isaac so I had nothing else to do but cook. I was glad when your newsletter hit my inbox with this simple and delicious recipe. We love red velvet, but never had it the cookie form. These were terrific and did not last long. September 2, 2012 at 12:57pm
BetterTogether: Great, easy recipe-even for me who is not much of a baker. I left out cornstarch on accident, not sure how that changed the taste/texture. Also, mine were more brown than red, but tasted very good! September 3, 2012 at 5:24pm
Jaclyn: Yeah the cornstarch is more of an optional ingredient it just gives it a lightly chewier texture but really not a big difference. Also, if you want a more red cookie you could reduce it to 1 1/2 Tbsp cocoa and even increase the amount of red food coloring. If you do reduce the amount of cocoa though replace it with 1 Tbsp flour. These cookies were slightly more flat than I’d like them to be but I think its because of the use of the liquids such as the vinegar and food coloring that you don’t find in your traditional chocolate chip cookie, I thought of adding in more flour but I was worried that might make them too dry. The taste is perfect but this thickness could use a little working on =). September 3, 2012 at 6:47pm
Anonymous: These cookies tasted great but came out dark brown and flat! How did you get yours so round and red? September 6, 2012 at 5:25am
Brittany: Ooh. I want to try these too! P.s. I love how many of your recipes don’t use very many eggs. It makes it sooo much easier to replace– (my son has a severe egg allergy–) September 6, 2012 at 3:54pm
lovingthegoodlife: These cookies look lovely! And I actually have half a bag of white chocolate chips in my pantry. I know what I’m making tomorrow! September 6, 2012 at 4:49pm
Jaclyn: Everyone – please see the new and improved recipe listed above. I completely revised the recipe because I made a new batch of them today that turned out perfect. They were vibrantly red, thick, chewy, and everything a red velvet cookie should be =). Sorry the previous recipe was too flat and some comments stated not red enough. Hope you love this one! September 7, 2012 at 10:06am
Jaclyn: Brittnay – you should try the cinnamon roll mug cake I have posted, no eggs and so quick and easy =). September 7, 2012 at 10:35am
Jaclyn: …or the 15 minute donuts from scratch. I also love the indian fry bread with honey butter. All have no eggs. There’s probably many more I have posted too like the sweet popcorns, rice krispies and so forth. September 7, 2012 at 10:37am
Anonymous: Just made these and there delicious! who doesnt love red velvet? Only problem was my first batch i pushed my chips on top tip-side up, which caused the tips to be a little brown. And my bottoms were a tad bit browner without the use of parchment paper.
SO A TIP for whos making them- Tip side of them DOWN and use your parchement :) Thank you for this amazing recipe!
Imagine stuffing them with an oreo.. oh gosh September 9, 2012 at 3:09pm
Lisa: Those look red hot! September 9, 2012 at 4:27pm
Anonymous: I do my baking with PASTE food coloring…how much would I use? September 10, 2012 at 8:05am
Jaclyn: Anonymous – I regards to your question, I would recommend viewing this link here:
http://www.wilton.com/forums/messageview.cfm?catid=8&threadid=117471 September 10, 2012 at 9:48am
Anonymous: I love red velvet cookies! An even easier option is to use a red velvet cake mix, 2 eggs and 1/2 cup oil. I have mixed in the white chocolate chip and left them plain and used cream cheese frosting. Everyone loves them prepared both ways! September 10, 2012 at 1:08pm
Anonymous: How far in advance can you make these? I am making them for my sons birthday party and I’d like to also put cream cheese frosting on them. I really would love to make them a few days ahead so I don’t have to worry about cleaning up a red kitchen right before the party. What do you think? September 13, 2012 at 5:55pm
Jaclyn: Anonymous – in my opinion most baked goods are best the day they are made, I think these are best the day they are made but they are also really good one day following. So, with that said I wouldn’t make them anymore then one day in advance. Hope that helps =)! September 14, 2012 at 8:20am
Anonymous: I made these cookies for Dessert Wednesdays at my job. Everyone thinks they are amazing. I even made up the mix along to send to my daughter in college. She can’t wait to fix them. October 3, 2012 at 6:01pm
Anonymous: First batch crumbles second batch better but flat third batch added more flour rised better put the chips on top of cookie when they came out brown but still good I think it should still be adjusted…. October 11, 2012 at 8:52pm
L L: Any chance of getting the original recipe? My daughter ruined our copy by getting dough on it. We loved the original and thought it was perfect! October 18, 2012 at 5:31am
Jaclyn: LL – as soon as I posted the new version I was worried someone may ask for the old one, sorry I don’t know that I have it! I will have to look through my giant stack of recipes and see if I can find it, if not I’m really sorry. If anyone else has it feel free to post, thanks! October 19, 2012 at 1:42pm
Anonymous: Can I substitute margarine or butter for the shortening? November 12, 2012 at 7:04pm
Jaclyn: I would say the butter would substitute fine but I wouldn’t recommend margarine. Hope you enjoy! November 12, 2012 at 11:13pm
Anonymous: How would you store these if you had to? November 20, 2012 at 1:05pm
Jaclyn: I would just store them in an airtight container at room temperature. I hope you love them =)! November 21, 2012 at 7:29pm
DeeTee: These look incredible and I am getting ready to make them … NOW! November 27, 2012 at 9:33am
andrea: Made these, and they were perfect!!! December 1, 2012 at 2:31pm
Melissa Coleman: These cookies are great I did a little modification of the recipe because I wanted a different look and also hate it when cookies get all hard after they have cooled off. So I made them with my super secret stay soft formula and made them with holiday chips with Dark Chocolate chips in the batter and mint chips on the top. They took 2nd place at our cookie bake off and were amazing. I didn’t follow this recipe completly but it was a great inspiration Thanks Jaclyn December 2, 2012 at 5:28am
Anonymous: Hi Melissa, would you mind sharing your recipe? I am going to my cookie exchange this Thursday. I was looking for a recipe like the one you did:). Thank you December 9, 2012 at 2:50am
Annie: Found these on pinterest and made these for a Christmas party. They were WONDERFUL! Thanks for a great recipe :) December 8, 2012 at 6:27am
Airo: what does 1 large egg and 1 large egg yolk? is that a whole egg and an egg yolk? or one egg? December 11, 2012 at 4:21pm
Anonymous: Hi, I was wondering if you used salted butter or unsalted butter for these? Thanks, looks delicious, I can’t wait to try them! December 12, 2012 at 7:43am
Jaclyn: I rarely ever bake with unsalted butter anymore. I like the flavors of a little more salt it balances out all the sweet. I don’t know what the big hype of unsalted butter in baking is for it just doesn’t make sense to me. They say that each manufacturer adds varying amounts of salt in salted butter, but when I checked at the grocery store they really weren’t different enough that I’d ever notice the difference, basically they didn’t even have an 1/8 tsp difference per cube in salt amount. I don’t like to buy two kinds of butter all the time to keep on hand its just easier =). Sorry for the long explanation =). December 12, 2012 at 9:56pm
Anonymous: Thanks for the response. I don’t have any unsalted right now so that makes it easier for me too lol! December 13, 2012 at 12:13pm
Jillian Yang: Just made these tonight… they are great!! I added in milk chocolate chips for more chocolate flavor and used a lot less food coloring so the red isn’t as pretty but it works! As for the comment above about butter, I used unsalted and it came out fine. Thanks for the recipe!!!! December 13, 2012 at 6:44pm
Anonymous: I made these last night. I followed your recipe to a T. They’re dry, gritty, and didn’t flatten really at all. What ingredients did you eliminate? December 17, 2012 at 7:39am
Jaclyn: Sorry to hear that, I personally liked the first recipe better but I had complaints that they were flat and not red enough, so I reduced the cocoa (therefor reducing the brownish tint), reduced the butter to flour ratio (which is why you may be thinking they are dry but you may also want to bake them for a shorter amount of time) and increased the red coloring. December 17, 2012 at 5:14pm
Jaclyn: LL – I finally found it after a google search I did today because I wanted the old one too =). Someone posted the original on their blog (thank you thank you). Not sure why I deleted it without saving it! Anyway you can see it posted above. Thanks for your comment =). December 17, 2012 at 8:50pm
Leticia Cruz: I made 9 dozen of these. It was my very first time making homemade cookies and they were a hit! Great recipe! December 19, 2012 at 3:45pm
Jaclyn: Glad you enjoyed them Leticia! If you don’t mind me asking, which recipe is it that you tried of the two? December 20, 2012 at 8:35am
Sheila: What a gorgeous recipe! I used your adjusted recipe, and they turned out beautifully. Slightly crispy on the outside, chewy and soft on the inside – I’ve never been able to get my cookies to turn out like that before! Mine didn’t turn out as red as yours, but unmistakably red velvet nonetheless. Thanks! December 20, 2012 at 5:19pm
Jaclyn: Thanks Sheila! I’m so glad to hear you enjoyed these and that they turned out so well for you! Thanks for returning to leave a comment! Happy Holidays! December 21, 2012 at 12:37am
Kati: I have tried both recipes, most resent i made the original recipe and they look nothing like your picture….they did not spread like expected and are really puffy….i was hoping for a flatter chewier cookie. I have been baking for years so i am rather baffled with what i did wrong….any suggestions? i have thought about cutting back on the baking powder but I really dont have the time to experiment with recipes December 21, 2012 at 7:11am
Jaclyn: Kati – I personally prefer a thicker cookie so most of the cookies I make I seem to lean toward the thicker cookie side. Although with the original recipe of these I got a few comments stating they were too thin and flat so it’s hard for me to tell what’s going on with the different outcomes people are getting =). If you want a flatter/chewier cookie I would recommend adding in more moisture (such as a little more butter, possibly an egg yolk) and for chewier you could use brown sugar but that will alter the color slightly you could even up the cornstarch a bit. Hopefully that helps! December 21, 2012 at 2:17pm
Courtney: Did anyone else have trouble making 3 dozen. I only got about a dozen and a half. I followed the old recipe. December 22, 2012 at 7:34am
Lisa: I followed the original recipe at first and the result was absolute failure! The dough was the consistency of dirt and the cookies were brown, not red at all. I threw them away and started fresh with the Revised Recipe. Perfection! I suggest removing the original recipe from the site and stick with the revised. Thanks! Impressive results with the revised recipe. December 22, 2012 at 1:52pm
Jaclyn: It’s hard to keep everyone happy =), that’s why I’ve posted both of them and will leave both just because I’m getting comments both ways. Some love the revised others love the original. Glad you liked the revised recipe though. December 22, 2012 at 2:50pm
Cords: Utterly horrible I have no idea how you got those cookies to come out like that. I followed the recipe to a Tee. The dough was far too wet, the cookies turned into a sheet of cookie mess. Will be HEAVILY editing this recipe to get the consistency I need. I have no idea how anyones turned out right. December 22, 2012 at 2:14pm
Jaclyn: You may want to check your measurements. Sorry they didn’t turn out for you. December 22, 2012 at 2:47pm
December baking: Successes and failures. « A little ray of Sunshine…with occasional cloud cover: [...] found the recipe for these here and thought they were so pretty and Christmasy. It took me a few hundred batches (9 actually) to [...] December 28, 2012 at 11:37am
The Nifty Foodie » Blog Archive » Red Velvet White Chocolate Chip Cookies: [...] Red Velvet White Chocolate Chip Cookies Source: Cooking Classy [...] January 11, 2013 at 6:01am
Two Words: Red. Velvet. « danacaroline: [...] Recipe adapted from here. [...] January 13, 2013 at 7:16pm
happy holidays – celebrating with cookies | beckybrannan: [...] spot for red velvet cake – so much so, it was almost our wedding cake flavor. So when I saw this red velvet cookie recipe on Pinterest, I HAD to try it. And I have to admit: they taste pretty darn [...] January 16, 2013 at 7:23pm
Sarah: Hi Jaclyn,
I baked these two days ago and they were incredibly good! But I’m having a few problems, the cookie had a “cakey” texture instead of chewy and they didn’t spread as much as like yours did!
I did a little changes to the measurements:
2 cup of flour
1 1/2 tablespoons of cocoa powder
1 teaspoon of baking powder
1/2 cup + 2 tablespoons of butter
3/4 cup of sugar (brown + white)
1 egg + egg yolk
2 teaspoons of vanilla
2 teaspoons of red coloring
Baked @ 350 for 20 mins.
(measurements for the rest of the ingredients remained the same)
I used your original recipe as I did not have shortening on hand. January 25, 2013 at 9:22am
Jaclyn: More fat (butter) added to your measurement adjustments should solve the spreading issue, as far as the cakey texture, you’d likely want to increase the sugar amount in your adj. as it will make them more chewy and tender (more butter will also help this too, and a bit of cornstarch helps as well). Hope these suggestions help you! If you are ever interested in learning about the sciences of baking and what each ingredient does I’d highly recommend Bakewise, I love that book! January 26, 2013 at 8:22pm
Patricia: Why is there white vinegar in the recipe? I don’t have any vinegar in my pantry at the moment and I’m planning on baking these but I’m not sure how they will turn out if I don’t add the vinegar. Help! January 28, 2013 at 7:10pm
Jaclyn: I would recommend lemon juice if you don’t have vinegar. I just added it because to me it’s a classic in red velvet cake, but you could probably be fine just to replace it with another acid like lemon juice. Hope that helps! January 28, 2013 at 8:59pm
Red Velvet White Chocolate Chip Cookies | Can't Stay Out of the Kitchen: [...] found this recipe at Cooking Classy although I’ve made a number of changes to her second version of this cookie. As I’ve [...] January 30, 2013 at 9:59pm
Sasha: Thank you !!! for such a awesome and stunning looking cookie ! I followed the second recipe and it was a hit … I wish I could post a pic here … but I put a link to my site .. so you could see how pretty these cookies were …. Fantastic recipe , finally found a new cookie to add to my arsenal lol …… now I have to figure out how much pecans to add to this cookie dough …. someone requested nuts ! lol January 31, 2013 at 11:43am
Jaclyn: Awesome Sasha! I’m so glad you enjoyed them! Thanks so much for your comment! February 1, 2013 at 1:48pm
DiY: Valentine’s Day for Cheap | The Gamine: [...] is a quick solution for those lacking culinary skills. The more adventurous baker will enjoy making red velvet cookies for their [...] February 8, 2013 at 2:05am
Becky: How many cookies does your original recipe make? February 12, 2013 at 9:59am
Jaclyn: I think about 18 February 13, 2013 at 12:00am
Cristina: I’m an experienced home baker, and have made these several times now using your “updated” recipe. Every time they have absolutely blown everyone away. I wouldn’t make any more changes to that recipe – it’s easy, quick, DELICIOUS and visually stunning. For Valentine’s Day I baked as is, but for the “extra chips” on top I used Nestle’s red and dark chocolate chips. It looked incredible and added more of a chocolate taste. This one is a real winner and will impress everyone! Thank you!!! February 13, 2013 at 12:02pm
Jaclyn: Cristina – I’m so glad you’ve enjoyed these! Thanks so much for leaving a comment! February 14, 2013 at 9:13am
Tehya: I’m out of flour and I saw that i can use pancake mix as a substitute! How would the measurements play out? February 13, 2013 at 12:40pm
Jaclyn: You’re best bet would likely be to wait until you get flour, the sub might work but you’d have to play around with the recipe a bit. February 14, 2013 at 9:12am
Geosomin: I was looking fro a quick valentine cookie. These are simple and yummy. Thanks :) February 13, 2013 at 9:43pm
Red velvet cookies | Going Forward: [...] says lovin’ like something from the oven, or so I’ve heard, so today I made a batch of Red Velvet White Chocolate Chip Cookies to distribute judiciously for Valentine’s Day. They use two ingredients with which I never [...] February 13, 2013 at 11:32pm
Francesca: Could you substitute the white chocolate chips for just milk chocolate chocolate chips? Thanks. February 14, 2013 at 9:33pm
Jaclyn: Francesca – yes of course! That would also be delicious, I hope you enjoy! February 14, 2013 at 10:18pm
Emma: Hey, thanks for the great recipe! I would love to try it, but I don’t have any shortening on hand. If I were to replace it with salted butter would the cookies turn out too salty? That will be 14 tbsp of salted butter that I’d be using in all D: February 14, 2013 at 9:51pm
Jaclyn: Emma – I think you’d be fine, you can just reduce the salt amount slightly if you are using salted butter in place of the shortening. I hope you love them! February 14, 2013 at 10:17pm
Keeana: I literally just made these, just sitting down from cleaning up my mess. I’m almost 18 years old and I made these because my mom had a bag of white chocolate chips she wasn’t using and I was craving cookies. I found this on Pinterest and they looked scrumptious. I used the updated recipe and when I was done with the batter I tried it and it tasted different, and I was hesitate but I didn’t want to mess anything up so I just baked them anyways and they came out fine. I would like to show you a picture of them, but I’m not too sure how to do that. Thank you! :) March 3, 2013 at 9:54am
Jaclyn: Keeana – I’m glad you enjoyed these cookies and they turned out for you. I would love to see a picture if you wanted to email one to cookingclassy@yahoo.com or if you have a blog you can simply post a link or pingback in these comments. March 4, 2013 at 12:37pm
Natalie: I think I’m going to attempt this recipe, but I’m not very experienced in baking so I was wonderng how important it is to have 1 egg + 1 yolk versus 2 eggs? I’d like to avoid the inevitable disaster of me trying to separate an egg, if possible, lol March 7, 2013 at 2:41pm
Jaclyn: Your dough will be too sticky and the cookie may turn out dry if you add in the extra egg white. It’s quite easy to separate the egg yolk and white. You probably already know how but just in case here is a helpful video tutorial: http://www.youtube.com/watch?v=yAGX-54iR30 March 7, 2013 at 7:18pm
anna: made these today and it was delish!
thank you for sharing! March 9, 2013 at 12:06pm
Jaclyn: I’m so glad you enjoyed these cookies Anna, thanks so much for your comment! March 9, 2013 at 11:23pm
Nora: Hi,
I would like to make red velvet crisp cookies, any tips to make it crisp? March 14, 2013 at 8:16pm
Jaclyn: More butter, and a longer period of baking and you could even add in more egg white. March 16, 2013 at 10:00pm
Tara: Hi, I am about to make these cookies and I’m super excited. Is it ok that I just have an electric hand mixer with regular attachments, or is absolutely necessary to have an electric stand mixer with paddle attachments? Thx!! March 23, 2013 at 8:42pm
Jaclyn: I recommend to people that don’t have a stand mixer that you use your hand mixer until it can’t handle anymore, don’t burn the motor out on you mixer =). When it seems to be getting to heavy for the hand mixer just continue mixing the rest by hand. So basically when you get to adding the dry ingredients you will probably have to mix halfway through by hand. Hope that helps! March 23, 2013 at 11:40pm
White Chocolate Valentine’s: [...] The Country · parfaits from Epicurious · drink from Couture Events By Lottie · cookies from Cooking Classy · chocolate stuffed raspberries from Gastro Girl · cake from Sprinkle Bakes · flowers from [...] April 4, 2013 at 3:28am
red velvet white chocolate chip cookies | Baking & Cooking Addiction: [...] Source: Cooking Classy [...] April 9, 2013 at 4:12pm
A Litte Red Riding Hood Party | Confetti Lane: [...] desserts table. Unfortunately we somehow lost a candle… Anyway, we made red velvet cupcakes, red velvet cookies and chocolate and coconut cake pops. The cupcakes were decorated to look like toadstools using [...] April 28, 2013 at 10:09pm
diana: oh they look so good! unfortunately i dont have shortening. what can i use as substitute and how much? thanks! April 28, 2013 at 11:35pm
Jaclyn: equal amounts of butter would be okay to substitute. It will only slightly change the texture but not much. April 29, 2013 at 12:02am
Tara Henry: Hi I don’t know if this was asked but is that solid shortening or oil because everyone calls it something different. Thank you
Tara May 9, 2013 at 12:05pm
Jaclyn: This is calling for solid vegetable shortening, sorry should have added that in the label :). May 9, 2013 at 7:30pm
telitubbys: Are they supposed to be grey in the middle mine were May 12, 2013 at 8:10am
Jaclyn: No they should be red and maybe somewhat brownish in the middle but not grey. What kind/brand of food coloring did you use. I like the McCormick Red (liquid) best for these. May 12, 2013 at 9:42am
telitubbys: I used red liquid dunno what kind May 12, 2013 at 9:58am
Jaclyn: Sorry yours turned out that way! Not exactly sure why? Wish I had all the answers :). May 16, 2013 at 10:09pm
Red Velvet Cookies for Mother’s Day! | Hungry Hannah: [...] onto the cookies. This recipe were inspired by these Red Velvet White Chocolate Chip Cookies on Cooking Classy. I found this recipe through foodgawker last year and saved it because it looked [...] May 12, 2013 at 1:04pm
lily: your cookie looks great i dont know why i’ve just found it,, im new to baking and i cannot wait to try this!
i was thinking of doing this cookies early before an event soon, may i know how long will this cookies stay ? will it last 2weeks? or so? pls help me thank you so much May 15, 2013 at 10:45am
Jaclyn: definitely not 2 weeks, maybe you meant 2 days? I think 1 day before or the day of is best. May 15, 2013 at 1:06pm