These Red Velvet White Chocolate Chip Cookies, are a typical red velvet cake in a cookie. These are so perfect for holiday gifting, Valentines Day. This Red Velvet Cookie Recipe is just a keeper. And they look so pretty in a box ..!!
This Red Velvet Cookie Recipe is
- Soft, Buttery and Cake like cookie
- Chewy inside
- Has a tender crumb.
- loaded with white chocolate chips
- perfect for gifting
- Not crispy, firm cookies
More on the flavour here
What does Red Velvet Taste Like ?
A Red velvet taste structure has a pretty complex flavour, breaking it down here.
- light tangy-ness, that comes from the butter milk and vinegar.
- A light beat of the cocoa, kicking up the acidic flavour.
- A Red velvet Cake or a cookie is mandatorily teamed up with anything creamy something like a cream cheese frosting, or a white chocolate ganache o balance out the tang. In this recipe we use white chocolate chips.
HOW DOES RED VELVET GET ITS COLOUR
- First of all, the red velvet cake or a cookie, gets its maroon brown colour from the chemical reaction that happens between cocoa powder, buttermilk or vinegar.
- This is further enhanced by adding food colour. A gel colour or an intense colour will do. A colour that cake decorators use will do just fine
- the cookie will not be red without the colouring. So colour is an important ingredient.
How to Make Red Velvet Cookies
What are Red Velvet Cookies Made of ?
Lets run through the ingredients here. All common for a red velvet cake here. But for a cookie, the dry ingredients are generally higher to liquid ratio. with 1/2 of the dry ingredients being fat.
- First All purpose Flour or a flour that has low protein that is something like cake flour. Using a flour with low protein content, gives a fine tender crumb and texture. So you can choose between all purpose flour or cake flour. For more on Flour Read more
- Eggs yes for flavour, fat, moisture and structure to the cookie
- Cocoa powder – The cocoa powder, is what gives that acidic kick while reacting with buttermilk, and gives that deep brown maroon colour.
- Butter – room temperature butter. soft to touch.
- Granulated White Sugar or Brown sugar. Using a combination of both gives a good structure and enough moisture. Using only brown sugar makes the cookie chewy and moist. I have used only brown sugar.
- Buttermilk – is what gives the red velvet its tangy taste.
- Vinegar – some vinegar, helps in giving that super tender crumb inside.
- Baking Powder & Baking Soda – We using baking soda also in this recipe, so as to neutralize the acid (buttermilk and cocoa). The buttermilk combined with the vinegar and the baking soda is what gives the cookie that velvet tender crumb.
- Red colouring – Some red Food colouring here. Otherwise there is no red velvet without the red colour. I strongly recommend using gel colour or a concentrated colour. If using liquid food colouring, you will have to use tons of them, which will give a bitter taste. So gel colour it is.
- White Chocolate chips – And some white chocolate chips to balance off all that acidic punch.
MIXING THE COOKIE DOUGH
This cookie dough starts with creaming the butter and sugar until light and fluffy. To this, you will eggs and vanilla. Then the flour, cocoa powder and baking powder goes in. mix well .
In another mug or bowl just add in the buttermilk, vinegar and soda. and colour. let it fizz up.
Add this to the cookie dough mix well. At this stage check if you have got the desired colour of red, if not, you may add some more with the help of toothpick (if using a gel colour)
Fold in the white chocolate chips.
Cover and chill in the refrigerator for a minimum of 2 hours and a maximum of 3 days.
BAKING THESE COOKIES
- Just about 10 mins before pulling out the cookie dough from the fridge, Preheat the oven.
- Take the dough out of the refrigerator.
- Line a cookie sheet with parchment paper. use a little of the cookie dough in the corners of the paper, for it to stay intact.
- use an ice cream scoop/ tbsp to scoop out cookie dough. Place them well with good gaps in between. Size is totally left up to your choice. I used a medium sized icecream scoop. You get large cafe style cookies
- bake these for about 12 to 14 mins.
- take it out and let it sit on the cookie sheet for a while.The cookie still continues to bake on the pan. let it be there until it firms ups.
- transfer to a cooling rack to completely cool.
RED VELVET WHITE CHOCOLATE CHIP COOKIES
Tools/Equipment you will need
- mixing bowls 2 medium and large
- 2 small bowls
- electric beater
- cookie sheet or baking tray
- parchment paper
- cookie scoop or icecream scoop or a large spoon
- 180 grams (1.4 cups) all purpose flour
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 115 grams (0.5 cups) unsalted butter – room temperature
- 200 grams (1 cups) white sugar – white or brown sugar. I used brown
- 1 large egg
- 1½ tsp vanilla extract
- 1 tbsp buttermilk
- food colouring – as required, gel or liquid
- 1/2 tbsp vinegar
- 1/4 tsp baking soda
- 120 grams (0.7 cups) white chocolate chips
MIXING THE DOUGH
- In a small or medium bowl, whisk flour, cocoa powder, baking powder and salt. Set aside
- In a large bowl, use an electric beater and cream the butter and sugar, until light and fluffy and the sugar is almost dissolved. To this add egg and vanilla extract. Give a good mix, until the egg is blended.
- To this add the flour mixture. Mix using the electric beater at the lowest speed. This is your cookie dough
- Take a small bowl, mix buttermilk with the colour. Add this to the cookie dough. At this stage, you need to add the colour, to get the red colour. Now if you dont get the red you desired, go ahead and add extra.
- now this last step, is to add the vinegar and soda. Mix the vinegar and baking soda. Let it fizz up. Then add this to the cookie dough.
- Fold in the white chocolate chips. This is your completed cookie dough
- cover and let the dough chill in the refrigerator for a minimum of 2 to 3 hours.
BAKING THE COOKIE
- Preheat the oven, 170°c or 340°F take the cookie dough out from the refrigerator.
- Line a cookie sheet with a parchment paper. use a little dough to secure the sheet on the corners
- use an ice cream scoop or a cookie scoop or a large spoon. Scoop out about 2 to 3 tbsp of dough. roll and line them on the cookie sheet. Note: Work fast at this stage, else the batter will become soft, in that case pop in to the freezer for 5 to 10 mins
- Place the cookie sheet in the center rack of the oven and bake for 13 to 15 mins.
- Take out the baked cookies, let them rest in the cookie sheet for 15 to 20mins. Then transfer to the wire rack until they are completely cooled.
- once cooled, store them in air tight container.
- butter: use room temperature butter, soft enough to touch. so you see your finger indentation.
- Sugar : you can use white sugar or brown sugar. Or a combination of both.
- Red Colouring : use good quality gel food colouring or an intense concentrated colour. Using a liquid red colour will turn your batter bitter and leaves a bad after taste.
- Soft Cake Cookie: This is a soft cake like cookie, so it will not be crisp. Rather chewy and moist.
- cool completely before storing
TIPS FOR PERFECT RED VELVET COOKIES
- Butter has to be soft to touch, not on the way to melt. So room temperature. Warm butter, will only cause the cookies to spread quite a bit.
- Chilling the dough : This dough needs to be chilled until it is firm enough. because of the butter, buttermilk and vinegar. this cookie will spread fast. To control the spreading of the cookie. LEt the dough chill as much as possible. I suggest chilling overnight.
- Parchment paper should be placed ad only the corners shall be greased to secure the paper. Or use a little dough in the corners.
- Ice Cream Scoop or Cookie scoop or a Large spoon. You can use anything, the size of the cookie totally depends on what size you actually want. But I recommend not doing those extra large cookies. Maximum 2 to 3 tbsp of dough. I love these
- Bake time as mentioned in the recipe. In case you happened to overbake by a minute or 2. no worries, it will still be chewy inside. But do not underbake these . These can be crumble.
- If batch baking never place cold cookie or unbaked cookie dough on a hot cookie sheet. That is one of the worst mistakes we could do. I have done them so many times.
- While Storing these cookies – Do not stack these. Since these are soft cake like, they tend to break easily.
What Occassion would you bake these for ?
Connect with me on insta @sweetspotbakeblog
Merry Christmas & Happy Holidays