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Red Velvet White Chocolate Chip Cookies
![NancyC | nancy-c.com](https://cdn-fastly.hometalk.com/media/profile/2020/11/08/49772959_1.jpg?size=91x91)
by
NancyC | nancy-c.com
(IC: instagram)
30 Cookies
26 min
If you're a Red Velvet dessert fan, these Red Velvet White Chocolate Chip Cookies are something you'll want to try! These Red Velvet White Chocolate Chip Cookies are a little crispy, but also little chewy. They’re more chewy if you eat them slightly warm or when they just cool. After they cool and sit a bit they get crispier, but still have a little chewiness to them. They also have a deep rich red color, thanks to the unsweetened cocoa powder in the dough.
I like the deep red color myself, but if you like your Red Velvet cookies a little brighter, use a little less cocoa powder—try 1/2 Tablespoon less.
Red Velvet White Chocolate Chip Cookies
Recipe details
Ingredients
- 1 2/3 cups all-purpose unbleached flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 1/2 Tablespoons unsweetened cocoa powder (or just use 3 Tablespoons if you want a brighter red cookie color—the cocoa darkens the batter)
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 Tablespoons milk
- 2 teaspoons pure vanilla extract
- 1 Tablespoon red food coloring (liquid or gel)
- 1 1/2 cups white chocolate chips, plus a few more chips for the top of each cookie
Instructions
- Preheat oven to 350˚F. Line several cookie sheets with parchment paper; set aside.
- In medium-size bowl blend flour, cornstarch, baking soda, baking powder, salt, and cocoa powder.
- In large bowl, cream softened butter with the sugar. Add in the egg, milk, and vanilla extract, mixing well, then add the red food coloring and blend well.
- Gradually stir the flour mixture into the butter/egg mixture, mixing well. Fold in the white chocolate chips, incorporating them evenly into the cookie dough—dough will be thick.
- Refrigerate dough for 20 to 30 minutes.
- When dough has been chilled, remove from refrigerator and roll into 1 1/2-inch balls. Place on prepared baking sheets a few inches apart and press 3 extra white chocolate chips into the top of each cookie.
- Bake at 350˚F for 11 to 12 minutes. Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Note: The cookies will look a little puffy when you take them out of the oven, but then they’ll settle as they’re cooling.
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Published February 27th, 2022 9:30 PM
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