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Red Velvet Cookies are delicious. Red Velvet White Chocolate Chip Cookies are to die for. You can make these cookies for Christmas, Valentine’s or as a well-deserved treat. Red velvet is one of those staple flavours that most people enjoy and the white chocolate combo is classic. You will eat one cookie after another and another, until there’s no more left. I can attest to this. They’re ideal to serve to guests too, since they’re so popular and loved by the majority of the population. 

This recipe is one of those that ANYONE can make successfully. The only tool you need is a whisk and you can even do it by hand if you don’t have a machine. If you’re feeling a little extra, you can make 9 absolutely giant cookies instead of 25 small ones. Either way, savour every bite before they’re gone.

What makes these cookies so wonderful?

I’ll be honest with you, this was quite challenging. I could not get the perfect red velvet cookies no matter how many times I tried to adjust the recipe. But I did not give up and finally, after about 100 different cookies doughs (not really, but it felt like it), I got there.  This recipe is a winner. They have a crunchy textured outside and a chewy inside. The cocoa powder is just the right amount and not overpowering. The cookie dough is so easy to work with, not too sticky, not too dry and only needs to be chilled for 30 minutes. The red food colouring comes out wonderfully, not too dull, not too dark. The taste is amazing and indulgent and you will LOVE them. Tried and tested.

As always, let me know if you make them, I’d love to see!

Happy indulging,

Kim x

Yield: 25 cookies

Red Velvet White Chocolate Chip Cookies

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Red Velvet Cookies are delicious. Red Velvet White Chocolate Chip Cookies are to die for. Christmas, Valentine's or just a well-deserved treat, this recipe is a winner.

Prep Time 22 minutes

Cook Time 18 minutes

Chill Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

Dry Ingredients

• 1 1/2 cup 00' flour
• 1 tbsp cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup butter, room temp
• 1/2 cup soft light brown sugar
• 1/2 cup granulated sugar
• 1 medium egg, room temp
• 2 tsp white vinegar
• 2 tsp pure vanilla extract
• 1 tbsp red food colouring

Other

• 3/4 cup white chocolate chips, for the dough
• 1/4 cup white chocolate chips, for the top

Instructions

1. In a large bowl, whisk the butter with a hand-held machine or by hand until fluffy. Add the sugars and egg and whisk again. Pour in the vanilla, vinegar and food colouring and stir.
2. Sift all the dry ingredients into the mixture and stir gently. Add 3/4 cup of the white chocolate chips and use a spatula to fold.
3. Preheat oven to 185°c. Chill the batter for around 30 minutes.
4. With a small-medium scoop, transfer the batter onto a baking sheet lined with parchment paper. Leave at least 2 inches of space between each cookie. Bake for 9-11 minutes.
5. They should be soft with firm edges at this point. As soon as they come out of the oven, press the remaining white chocolate chips into the warm cookies to melt and remain white. Let cool completely before digging in.
6. Enjoy!

Notes

Store in an airtight container in a cool dry place.

To make 9 giant cookies instead of 25 small cookies: Use a large scoop to transfer the batter to the baking sheet. They need to be at least 4 inches apart as they will spread out. Bake for 16-18 minutes.