Description
Delight in these vibrant Red Velvet Cookies with creamy white chocolate chunks that offer a perfect balance of rich cocoa flavor and sweet vanilla undertones. Soft yet slightly chewy, these cookies are easy to make and ideal for any occasion, bringing a festive touch to your dessert table.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
Add-ins
- 2 cups white chocolate chunks
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating the perfect base for your cookie dough.
- Add Wet Ingredients: Mix in the eggs one at a time, followed by the vanilla extract and red food coloring, ensuring all ingredients are well incorporated for that signature red velvet hue.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt to evenly distribute the leavening agent and cocoa flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough and maintain a tender texture.
- Fold in Chocolate Chunks: Carefully fold in the white chocolate chunks, dispersing them evenly throughout the dough for bursts of creamy sweetness in every bite.
- Shape Cookies: Drop spoonfuls of the dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them adequately to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft, keeping the cookies moist and chewy.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, preventing them from breaking apart.
Notes
- You can substitute white chocolate chunks with white chocolate chips if preferred.
- Do not overmix the dough to ensure soft, tender cookies.
- For a more intense red color, add a few extra drops of red food coloring if desired.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
- These cookies freeze well; freeze baked cookies in a sealed bag for up to 3 months.
