Red Velvet Cookies That Melt in Your Mouth
These red velvet cookies are loaded with rich cocoa and gooey white chocolate chips, and honestly, they’re so easy to make you’ll want to bake them again and again.
Servings: 22 cookies
Calories: 190kcal
Ingredients
Dry Ingredients
- 2¼ cups of all-purpose flour
- 4 tablespoons of Dutch-process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt
Wet Ingredients
- ¾ cup unsalted butter
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 tablespoon red food coloring liquid
Mix-Ins
- 1 cup white chocolate chips
Instructions
- Start by beating the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Don’t forget to scrape down the bowl so everything blends well.
- Next, add the eggs, vanilla, and red food coloring, mixing until the dough turns smooth and glossy.
- In another bowl, whisk together the flour, Dutch-process cocoa, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring just until combined, avoid overmixing.
- Fold in the white chocolate chips, saving a few to press on top later if you like.
- chill the dough for 40 minutes to an hour to keep your cookies from spreading too much.
- Set the oven to 350°F and prep pans with parchment paper. Shape and place the dough balls on the trays.
- Bake for about 10 minutes, until the edges are set but the centers still look soft. While warm, press extra white chocolate chips on top if you want.
- Let the cookies cool a bit on the tray, then transfer to a wire rack, or just enjoy them warm!
Notes
- For a good rise, make sure your baking soda is fresh.
- For extra flavor, try adding a pinch of cinnamon or espresso powder.
- Avoid opening the oven too often, as this can cause temperature drops and affect your baking.