Red Velvet Cookies with White Chocolate Chips

These soft and chewy Red Velvet Cookies have all the deliciousness of red velvet cake except in cookie form. Plus, they are chock full of white chocolate chips!

These festive Red Velvet Chocolate Chip Cookies and their vibrant color make these perfect for holidays like Valentine’s Day or for the red velvet fans you know. This recipe is much easier than baking up a layer cake!

Why You Must Make

• Even my youngest, who is not a fan of red velvet desserts or white chocolate, enjoyed these cookies!
• They’re chewy and delicious.
• Of all the red velvet desserts I make, this is the easiest!

Ingredient Notes

• Kitchen Staples – Flour, Baking Soda, Salt, Regular Cocoa Powder, Cornstarch
•  Butter – Salted is fine, at room temperature for easier incorporation into the dough
• Shortening – Helps the cookies hold their shape, rise, and gives a softer texture.
•  Egg and Egg Yolk – At room temperature for easier incorporation
•  White Vinegar – Adds to the red color by reacting with the cocoa powder.
•  Vanilla Extract – Use real vanilla extract, never artificially flavored.
• Red Food Coloring – One bottle. Gives the cookies their deep red color.
•  White Chocolate Chips – You’ll want some extra for garnishing the cookies when they come out of the oven.

Expert Tips

• PRO-Tip: Have your butter and eggs at room temperature so they incorporate easily. Set them out on the counter an hour or two before you plan to make your cookies
• If you forget to do this step you can warm the eggs in a bowl of hot, not boiling water. Sticks of butter can be gently warmed in the microwave, but only for a few seconds as you don’t want the butter to melt. Do this only if the butter is in a paper wrapper, never if it’s in foil.
• Since baking uses chemistry, make sure you measure everything carefully.
• You can cream the butter and sugar and mix in the eggs with a mixer. I prefer to mix in the dry ingredients by hand to prevent excess gluten formation. If you use a mixer, mix on low with the paddle attachment just until the dry ingredients are combined.
• Line your baking sheets with parchment paper. This will prevent sticking and make for easy cleanup. I will reuse the parchment for a second and third batch.
• PRO-Tip: Make sure your baking sheets are cool before adding more cookie dough. This will minimize spreading.
• Use a cookie disher to scoop out evenly sized dough balls. Consistent-sized dough balls mean they’ll all finish baking at the same time.

Frequently Asked Questions

You May Also Like:

• Red Velvet Checkerboard Cake 
• Favorite Red Velvet Recipes
• Red Velvet Marble Cake Recipe from Grandbaby Cakes
• Red Velvet Snack Cake from Melissa’s Southern Style Kitchen
• Red Velvet Pancakes from Tidy Mom

Make sure to check my Recipe Index for more cookie inspiration. There are tons of my Best Cookies Recipes to peruse there and on my Best Cookies, Bar Cookies Pinterest Board.

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The Recipe:

Red Velvet Cookies with White Chocolate Chips Recipe

Prep Time 20 minutes

Cook Time 16 minutes

Total Time 36 minutes

Yield 30

The classic flavors of red velvet cake in cookie form---with the added deliciousness of white chocolate chips!

Ingredients

• 2 ¼ cups flour
• 2 ½ tablespoons cocoa powder
• 1 ½ teaspoons cornstarch
• ¾ teaspoon baking soda
• ½ teaspoons salt
• 8 tablespoons butter, at room temperature
• 5 tablespoons shortening
• 1 ½ cups sugar
• 1 egg
• 1 egg yolk
• 1 ½ tablespoons white vinegar
• 1 ½ teaspoons vanilla
• 1 tablespoons red food coloring
• ¾ cup white chocolate chips, plus more for garnishing

Instructions

1. Preheat oven to 350º. Line cookie sheets with parchment paper and set them aside.
2. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt, and set aside.
3. In another bowl, beat butter, shortening, and sugar till very pale and fluffy.
4. Add egg and egg yolk and mix until combined.
5. Add vinegar, vanilla, and food coloring and mix until well blended.
6. Slowly add in dry ingredients and mix just until combined.
7. Carefully mix in ¾ cup white chocolate chips.
8. Chill the dough for about an hour or even overnight.
9. Scoop dough out with 2 tablespoon capacity cookie disher and roll into balls and place about 2 inches apart on prepared cookie sheets.
10. Bake for 14-16 minutes.
11. Remove from the oven and gently press a few of the remaining chocolate chips onto the top of each cookie. Allow cookies to cool for several minutes before removing them to a wire rack to cool completely.

Notes

Recipe adapted from Cooking Classy.

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 98mgCarbohydrates: 20gFiber: 0gSugar: 13gProtein: 2g

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