Seriously, one bite of these cookies, and you’ll be hooked. Served with a tall glass of milk, it’s probably the best thing to have cuddling up with a loved one over the fire. (By loved one I mean my Harry Potter books) These are seriously the best red velvet cookies. Just a smidge of chocolate lurking in that chewy, yet soft cookie. Red velvet is perfect because you can have the best of both worlds. The white chocolate chips complements the flavor and also adds a nice texture to the otherwise plain cookie!
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 1/2 stick unsalted butter, room temperature
1 cup sugar
2 tbsp buttermilk
1 tsp vanilla extract
1 tbsp red food coloring
1. Combine your flour, unsweetened coco powder, baking soda, coffee, and salt into a bowl. Simply whisk with a miniature whisk (it’s so cute!) or a fork to combine the ingredients. No sifting is required!
2. Making sure you butter is at room temperature, add it to your standing mixer or bowl with a hand held mixer. Although a mixer is not required for this, it is highly recommended. Unless you have huge muscles, then whipping the butter will be a pain and take a huge amount of time. Going on a medium speed of around 5-6 on a Kitchen Aid Stand Mixer, beat the butter until it is a pale and fluffy color. (Around 4-5 minutes) Like making frosting, whipping the butter is key to the fluffy texture of the cookie. I find that whenever I beat the butter whether I’m making cake or cookies, it always makes a noticeable difference in the texture at the end.
3. Once your butter is thoroughly beat, carefully and slowly pour your sugar into the stand mixer. To avoid making a huge mess in your kitchen, reduce the speed of your mixer to low. Beat the butter and sugar until like the butter, it is light and fluffy. You don’t have to beat until the sugar granules are dissolved, like in a cake!
4. Once pale combined, carefully add in one egg at a time. Be sure not to get any egg shells inside your mixture! Beating the eggs takes around 3 minutes per egg at a medium speed. At this point, overbeating the egg can result in a curdled, ugly, looking disaster of a cookie base. You want to keep the fluffiness you worked so hard to achieve in the previous steps!
5. Again, once the mixture is pale and fluffy, add in your yogurt, red food coloring, and vanilla. You can substitute yogurt for buttermilk, if you would like. If you don’t have either of the two, a combination of milk and vinegar would do! (2 parts milk to one part vinegar) On a low speed, beat to simply combine the liquids with your egg, butter, and sugar mixture.
6. Once it looks like you murdered someone in your mixture, it’s time to add the dry ingredients. Don’t forget to scrape down the sides of the bowl! On a speed of 1, mix your wet and dry ingredients together until just combined.
7. Once your ingredients are combined, your batter is finished! This cookie batter is slightly wetter than most cookie batters. if you would like to preserve a nice round cookie shape, as opposed to an oblong shape, chill your batter in the refrigerator for an hour. This drys out the dough a bit and lets the ingredients marinate together.
8. Now it’s time to finish off your cookie dough with chocolate chips! These white chocolate chips give an incredible texture to the chewy texture of the cookie. White chocolate complements the red velvet base perfectly. With a spatula, fold in your chocolate chips! (And eat a chip or 2 on the way 😉 )
9. Line your parchment paper onto a cookie sheet. You can use a silpat mat if you’d like. Personally, I’ve never used those before, but I heard they work great!
10. Using a tablespoon, or a mini ice cream scoop, drop the cookies onto the parchment paper. Be sure to keep at least 3/4 of an inch between the cookies to prevent them from sticking together. If you chilled your cookies, this can reduce to 1/2 of an inch.
11. Bake at 375 degrees for 10 minutes. Once finished, wait until your cookies are completely cool before removing them from your pan. The cookies will be very soft at first, but they’ll develop their chewy texture as they are returning to room temperature on the pan. Half baking your cookies always, always, always gives them the best composition: Not too chewy, or not too soft as well. As I mentioned in my chocolate chip cookies post, half baking is the best thing you can ever do to your cookie. It doesn’t matter if it’s the best dough in the entire universe. If it’s burnt and hard like a rock, all that hard work will be put to a waste.
These cookies are a hit wherever I bring them. Everyone is familiar with the classic chocolate chip cookie, but why not introduce them to something new: a red velvet and white chocolate chip cookie. They’ll demand the recipe, that’s for sure.
Another version of this cookie is the red velvet crinkle cookie, which I will add in a future post!
Have fun, and good luck baking everyone!