Red Velvet White Chocolate Chip Cookies: These bright red cookies are soft, chewy, and packed with incredible red velvet flavor! Day 2 of the 14 Days of Love!
I mean, these red velvet cookies look pretty confident, perfect for day 2 of the 14 Days of Love fest over here (you can find Day 1 here). Put them next to a traditional chocolate chip cookie, and I’d bet your eyes would be drawn to the red one. They’re brilliantly eye-catching, and as “they” say again, word on the street is that we eat with our eyes first.
I believe it. Browsing the pinterest food and drink category is a really, really bad idea. I see things and then I want to make them.
Even if I’m not hungry, suddenly, I see something that’s chocolate heaven, and I start craving it.
It’s kind of like that underrated ’90s flick with Martin Short, Clifford.
It has nothing to with the big red dog (the color is everywhere) and everything to do with stupid, slapstick comedy. I could never recommend this film because as much as I love it, I have to admit, it’s a pretty weird movie and takes a special kind of humor to appreciate it.
But there’s this one scene where Martin Short (who is an actual adult playing a 10-year boy) straight up needs chocolate. Like, he needs it. He starts hyperventilating and badgers his uncle into getting him chocolate. Now, of course, he didn’t actually need the chocolate. It was all a diversion.
Sometimes, I feel like I can relate to that scene. Sometimes, I just need all the chocolate.
And these red velvet cookies are the cure.
It begins with the traditional creaming of the butter and sugars, then the creaming of the egg, vanilla extract, buttermilk and salt.
The usual suspects of flour and baking soda are added with cornstarch and cocoa powder, then mixed together with the wet ingredients.
Next comes red food coloring, then the white chocolate chips, a quick chill, a scoop onto the baking sheet, a 10-12 bake, and then into pure red velvet heaven!
Yields About 12-14 large cookies
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp espresso powder (optional)
- 1 Tbsp buttermilk*
- 1 1/3 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 2 1/2 Tbsp cocoa powder
- 1 Tbsp red food coloring (I used liquid)
- 1 cup white chocolate chips
- Beat butter until light and fluffy, about 1 minute. Add in brown sugar and white sugar and beat until well creamed. Beat in the egg, vanilla extract, salt, buttermilk, and espresso powder. Add in the food coloring and mix. Once combined, set aside.
- In a separate bowl, mix together flour, baking soda, cornstarch, and cocoa powder. Once combined, slowly incorporate the dry ingredients into the wet ingredients. Once combined, if the dough is not as red as you would like, feel free to add in more food coloring until it's at your desired color.
- Add in white chocolate chips. Mix. Once combined, chill the dough in the fridge for at least 30 minutes. (Or, if you're impatient like me, scoop the dough onto a baking sheet, and pop into the freezer for five minutes and then bake).
- Preheat the oven to 350 degrees.
- Scoop dough into 2-inch Tbsp balls, place 2-inches apart on a cookie sheet.
- Bake for 10-12 minutes, or until slightly soft to the touch but not gooey (because of the color, red velvet cookies can be hard to tell if they're that "golden brown", thus the touch method is my best bet! 🙂 )
- Allow to cool and enjoy!
*The buttermilk can be substituted with regular milk. Buttermilk just gives the cookies that traditional red velvet flavor! 🙂
My favorite products used in this recipe: