Description
These red velvet cookies are soft-baked and chewy, with creamy white chocolate in every bite. They’re the perfect holiday cookies whether you make them for Christmas or Valentine’s Day!
Ingredients
- 2 1/4 cups + 1 tbsp (300g) all-purpose flour (measured accurately)
- 2 tbsp (14g) cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (104g) sugar
- 1/2 cup (112g) light brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 tsp vinegar
- 1 1/2 tbsp red food coloring (less than 1 ounce)
- 1 cup (169g) white chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
- Add the egg and mix until well combined.
- Add the vanilla extract, vinegar and red food color and mix until well combined.
- Add the dry ingredients and mix just until well combined.
- Stir in the white chocolate chips. Keep about 1/3 cup aside to press into the tops of the cookies, if desired.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball and set the balls on the baking sheet, about 2 inches apart. Press the reserved white chocolate chips onto the tops of the cookie dough, if doing this step.
- Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should just look done. Don’t over bake. The cookies will firm up as they cool.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 144
- Sugar: 10.7 g
- Sodium: 106 mg
- Fat: 7.2 g
- Carbohydrates: 18.6 g
- Protein: 1.7 g
- Cholesterol: 21 mg
