Soft & Chewy Red Velvet Cookies with White Chocolate Chips
These homemade Red Velvet Cookies are soft, chewy, and loaded with sweet white chocolate chips. They have the classic red velvet flavor with hints of cocoa and a rich, buttery texture. Perfect for holidays, Valentine's Day, or anytime you crave a sweet treat!
Equipment
- Mixing bowls
- Hand or stand mixer
- Whisk
- Measuring cups & spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- Dry Ingredients:
- 2 cups 250g all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup 115g unsalted butter, softened
- ¾ cup 150g light brown sugar
- ¼ cup 50g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- Add-ins:
- 1 cup 170g white chocolate chips
Instructions
- Step 1: Prep the Oven & Baking Sheet
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper and set it aside.
- Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Step 3: Cream Butter & Sugars
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).
- Step 4: Add Wet Ingredients
- Mix in the egg, vanilla extract, white vinegar, and red food coloring, beating until well combined.
- Step 5: Combine Wet & Dry Ingredients
- Gradually add the dry ingredients into the wet mixture, mixing just until combined.
- Fold in the white chocolate chips with a rubber spatula.
- Step 6: Scoop & Bake
- Use a cookie scoop or tablespoon to drop cookie dough balls (about 1.5 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set but the centers look slightly soft.
- Step 7: Cool & Serve
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy!
Notes
For extra flavor: Add a pinch of espresso powder to enhance the cocoa taste.
For a fudgier texture: Slightly underbake the cookies and let them set as they cool.
Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Substitutions: You can use dark or milk chocolate chips instead of white chocolate.
For a fudgier texture: Slightly underbake the cookies and let them set as they cool.
Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Substitutions: You can use dark or milk chocolate chips instead of white chocolate.