Description
Delight in these soft and flavorful Red Velvet Cookies, combining the classic taste of red velvet cake with the chewiness of a cookie. Enhanced with a hint of cocoa and creamy white chocolate chips, these cookies are perfect for holiday treats or anytime indulgence.
Ingredients
Dough Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps to create a soft texture in the cookies.
- Add Wet Ingredients: Mix in the egg, milk, red food coloring, and vanilla extract, beating until everything is fully combined and the batter has a uniform red color.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to distribute the leavening agents and cocoa evenly.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently and mixing just until incorporated to avoid overworking the dough which can make cookies tough.
- Fold in Chocolate Chips: Gently fold in the white chocolate chips, ensuring they are evenly dispersed throughout the dough.
- Portion Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them approximately two inches apart to allow room for spreading.
- Bake Cookies: Bake for 10 to 12 minutes or until the edges are set but the centers remain slightly soft for that perfect chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, which helps them set properly.
Notes
- For softer cookies, slightly underbake by removing them closer to the 10-minute mark and allow them to finish setting as they cool on the baking sheet.
- You can substitute white chocolate chips with dark or milk chocolate chips according to your preference.
- Ensure not to overmix the dough once dry ingredients are added to keep cookies tender.
- Use parchment paper or a silicone baking mat to prevent sticking and facilitate easy cleanup.
