Red Velvet Cookies
These Red Velvet Cookies combine the classic flavors of chocolate with vibrant red color, offering a soft, chewy texture and delightful bursts of white chocolate.
Ingrédients
For the cookie dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup white chocolate chunks
- 1 tablespoon red food coloring
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy for about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition. Then add vanilla extract and red food coloring, mixing thoroughly.
- In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined to avoid overmixing.
- Fold in the white chocolate chunks gently.
- Use a cookie scoop or spoon to place rounded spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake the cookies for 10-12 minutes until the edges are set but the centers remain slightly underbaked.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to wire racks.
- Once cooled, enjoy your delicious Red Velvet Cookies!
Notes
For a chewier texture, chill your dough for 30 minutes before baking. Rotate baking sheets halfway through for even cooking and sprinkle sea salt on top for extra flavor.