Day 1: Vibrant Red Velvet White Chocolate Chip Cookies

Vibrant Red Velvet White Chocolate Chip Cookies

If you're up for the challenge to surprise your family/ friends for the holidays (or beyond) and if you want to give your local baker a break; while adding a pop of vibrant color to your holiday dessert spread with these gorgeous Red Velvet White Chocolate Chip Cookies! They taste just like a slice of red velvet cake but are so much easier to make in cookie form. NY Times Holiday Cookies also has compiled a huge list of cookies to try.

These cookies are soft, chewy, and have that classic mild cocoa flavor with a hint of tang. The stunning contrast between the deep red cookie and the creamy white chocolate chips makes them undeniably festive and totally delicious.

Why You Will Love This Recipe

Beautiful, vibrant red color perfect for Christmas or Valentine's Day.
Soft, chewy, cake-like texture.
Classic red velvet flavor with a hint of cocoa.
No cake mix needed! Made from scratch with simple ingredients.

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Ingredients Needed

115 g softened butter
100 g brown sugar
50 g granulated sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 tablespoon red gel food coloring
150 g all-purpose flour
15 g unsweetened cocoa powder
1 teaspoon cornstarch
½ teaspoon baking soda
Pinch of salt
100 g white chocolate chips-the perfect sweet contrast to the red cookie.

How to Make Red Velvet Cookies

In the bowl of a stand mixer, cream together the softened butter,
brown sugar, and granulated sugar until smooth and creamy.
Add the egg, milk, vanilla extract, and red gel food coloring. Mix again until well combined and evenly colored. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a separate bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture in the mixer. Mix until just combined.
Fold in the white chocolate chips by hand or with the mixer on low speed, without overmixing.

6. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7. Scoop the dough into balls using a cookie scoop or tablespoon and place them on a baking sheet lined with parchment paper.
8. Bake in a preheated oven at 180°C for 9-11 minutes. The centers should stay soft: they’ll firm up as they cool.

Tips for Success

Use gel food coloring. You'll need a significant amount of liquid coloring to get a deep red, which can throw off the liquid ratio in your dough. Gel is concentrated and works best.
Underbake slightly for chewy cookies. Pull them out when the edges are set but the center still looks a little underdone.

Storing Your Cookies

Store these cookies in an airtight container at room temperature for up to 5 days.

These vibrant Red Velvet White Chocolate Chip Cookies are as delicious as they are beautiful. They are sure to be the star of your holiday cookie swap!