These soft and chewy Red Velvet Cookies have all the deliciousness of red velvet cake in cookie form. Plus, they are chock full of white chocolate chips!
Red Velvet Cookies with White Chocolate Chips
I consider it a win if three out of five family members enjoy a dish I make. I eat practically anything, but the hubby and kids are another story. For example, my daughter goes wild for anything red velvet. But the hubby is not a fan. He likes sugar cookies, chocolate chip cookies and chocolate cookies, but these red velvet gems with their couple tablespoons of cocoa powder don’t cut it for him.
Then my youngest doesn’t like white chocolate. What the heck? But all of us love these chewy cookies, so if you have red velvet lovers in your house, whip up a back of these red velvet cookies with white chocolate chips ASAP!
Tips for Making Red Velvet Cookies
- 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 5 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 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.
- Make sure your baking sheets are cool before adding more cookie dough.
- Use a cookie disher to scoop out evenly sized dough balls. I like to roll these dough balls to make sure they are nice round spheres.
- If any cookies are misshapen when they come out of the oven, use your spatula to tap them into rounds while they are still hot, then add the extra white chocolate chips to garnish.
More Red Velvet Recipes You’ll Love:
- Red Velvet Marble Cake Recipe from Grandbaby Cakes
- Red Velvet Checkerboard Cake from That Skinny Chick Can Bake
- Red Velvet Snack Cake from Melissa’s Southern Style Kitchen
- Favorite Red Velvet Recipes from That Skinny Chick Can Bake
- Red Velvet Pancakes from Tidy Mom
- 2 1/4 cups flour
- 2 1/2 tablespoons cocoa powder
- 1 1/2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoons salt
- 8 tablespoons butter, at room temperature
- 5 tablespoons shortening
- 1 1/2 cups sugar
- 1 egg
- 1 egg yolk
- 1 1/2 tablespoons white vinegar
- 1 1/2 teaspoons vanilla
- 1 tablespoons red food coloring
- 3/4 cup white chocolate chips, plus more for garnishing
- Preheat oven to 350º. Line cookie sheets with parchment paper and set aside.
- In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, and set aside. In another bowl, beat butter, shortening and sugar till very pale and fluffy. Add egg and egg yolk and mix until combined. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combined. Carefully mix in ¾ cup white chocolate chips. Chill the dough for about an hour or even overnight.
- Scoop dough out with 2 tablespoon capacity cookie disher and roll into balls and place about 2 inches apart on prepared cookie sheets. Gently press a few of the remaining chocolate into the top of each cookie, then reshape dough into balls if necessary.
- Bake for 14-16 minutes. Remove from oven and gently press a few of the remaining chocolate chips onto the top of each cookie. Allow to cool several minutes before removing to a wire rack to cool completely.
Amount Per Serving: Calories: 149 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 23mg Sodium: 98mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 0g Sugar: 13g Sugar Alcohols: 0g Protein: 2g