Description
Soft and chewy red velvet cookies studded with sweet white chocolate chips. These vibrant cookies are easy to make and perfect for any occasion!
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ounce (2 tablespoons) red food coloring
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon white vinegar
- 1 cup buttermilk
- 1 1/2 cups white chocolate chips
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes on medium speed). Scrape down the sides of the bowl occasionally.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Prepare the Red Velvet Mixture: In a small bowl, whisk together the red food coloring, cocoa powder, and white vinegar.
- Add Red Velvet Mixture to Butter Mixture: Add the red velvet mixture to the creamed butter and sugar and beat until well combined.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix the dough.
- Fold in White Chocolate Chips: Gently fold in the white chocolate chips until they are evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or preferably 2-3 hours.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 9-11 minutes, or until the edges are set and the centers are slightly soft.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra decadent treat, frost the cooled cookies with cream cheese frosting.
- Add chopped pecans or walnuts to the dough for a nutty flavor and texture.
- Experiment with different types of chocolate chips, such as dark chocolate or milk chocolate.
- Spread cream cheese frosting between two cookies to make cookie sandwiches.
- The amount of red food coloring can be adjusted to achieve the desired color intensity. Gel food coloring is recommended.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
- If your cookies are spreading too much, try chilling the dough for a longer period of time or adding a tablespoon or two of flour to the dough.
- If you live at a high altitude, you may need to adjust the recipe slightly. Try reducing the amount of baking powder by 1/4 teaspoon and increasing the amount of liquid by 1-2 tablespoons.
- Cookies are too dry: Overbaking is the most common cause of dry cookies. Make sure to bake the cookies for the recommended time and check them frequently. You can also try adding a tablespoon of milk or buttermilk to the dough.
- Cookies are too flat: Not chilling the dough enough or using too much butter can cause cookies to spread too much. Make sure to chill the dough for at least 1 hour and use the correct amount of butter.
- Cookies are too hard: Overmixing the dough or using too much flour can result in hard cookies. Be careful not to overmix the dough and measure the flour accurately.
- Cookies are not red enough: The quality of the red food coloring can affect the color of the cookies. Use a high-quality gel food coloring for the best results.
- Prep Time: 20 minutes
- Cook Time: 9 minutes