Red Velvet White Chocolate Chip Cookies

08.29.2012

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!

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{My Original} Red Velvet White Chocolate Chip Cookies

5 from 1 vote

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

Instructions

  1. Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cocoa powder, cornstarch, baking powder and salt, set aside.
  2. 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.

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{Updated} Red Velvet White Chocolate Chip Cookies

5 from 1 vote

Yield: 3 dozen

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

Instructions

  1. 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.
  2. *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.
  3. Recipe Source: Cooking Classy

215 comments

  • Summerious: Can i just use spatula to mix it instead of hand held mixer April 15, 2018 at 9:28am Reply

  • Tara: I highly recommend this recipe! I am happy to say that the cookies turned out looking exactly like the picture. I wish I had taken a picture, but it was very late at night when I finished baking the cookies and I didn’t think of it and then I left early in the morning for the function. A lot of the reviews and comments were helpful to me. For Example, I added one more teaspoon of red food coloring than stated because some of the comments stated that the cookies were not red enough. I also baked the cookies exactly 14 minutes and they were soft and cake like in the middle but crispy on the outside. The tip to roll in granulated sugar first was a great suggestion and I did that, then I rolled in a very HEAVY coating of the powdered sugar. I was careful to keep the cookies little and the yield was exact. I “gently” flattened the cookies only slightly (not heavy handed) and the end result was that the cookies cracked on top and the powdered sugar sat with snowy looking tops. Perfect! Everyone at the luncheon loved the cookies and I have added this recipe to my favorites. Thank you so much for posting this recipe. December 8, 2017 at 1:04pm Reply

    • Jaclyn: Thanks so much for the detailed review Tara! December 11, 2017 at 10:45am Reply

  • Newbie: Hi I was wondering how can I get the cookies to be crunchy on the inside instead of chewy? Would really appreciate your help. Thank you in advance! January 26, 2017 at 10:49pm Reply

  • Brian: Just made these and they turned out great. I added sprinkles to the top to make them a bit more Holiday-ish. December 22, 2016 at 12:31pm Reply

    • Jaclyn: I’m glad you loved them Brian! Thanks for commenting! December 22, 2016 at 1:25pm Reply

  • rajes: can i keep the dough in the fridge overnigt and bake it the next day? will it change the texture? May 3, 2016 at 9:07am Reply

  • Romy Khanna: I thought about trying this recipe but it looked complicated so I just ordered it form restaurant. Result was a solid and tasted is like wow. February 5, 2016 at 3:30am Reply

  • Lucero: I made this and my friends LOVED them. Thanks a lot I make them every year for Valentine for them! February 1, 2016 at 9:44pm Reply

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