Red Velvet Chocolate Chip Cookies take chocolate chip cookies to another level. Rich chocolatey cookies turned lusciously red and dotted with white chocolate chips. Perfect for the holidays and easy enough to make year-round!
Who doesn’t love a good chocolate chip cookie? I mean who? You might think it is impossible to take a classic cookie and level it up but these red velvet cookies are just that. Leveled up chocolate chip cookies. A rich cocoa cookie dotted with white chocolate chips with a little food colouring to turn these babies red for the holidays.
While recipe testing these I must have eaten 8! They are so good! One of the hazards of being a food blogger is all the tasty food I have to consume to make sure any recipe I publish for you all is top-notch. It is a very hard and daunting job but someone has to do it!
You may think food bloggers sit around and eat cookies all day and well sometimes we do. For real! The only thing this part of my job is tough on is my never-ending weight loss journey. Ha!
Ingredients you’ll need
- Unsalted butter – softened to room temperature
- Granulated sugar
- Brown sugar – when measuring brown sugar always be sure to pack it in the cup
- Egg – this is the glue that holds it together
- Vanilla – because all cookies have vanilla don’t they
- White vinegar – Yup! This gives the cookies a traditionally red velvet cake flavour and helps to brighten up the red.
- Red food colouring – I use the liquid but you can also use the paste variety if you prefer
- Pastry flour – I use pastry flour in all of my baking because it gives cookies a lighter texture
- Cocoa powder – unsweetened cocoa powder
- Corn starch – this also works to give the cookies a lighter fluffier texture
- Baking soda- a leavening agent that helps the cookies rise
- Salt – helps to kick up the flavour
- White chocolate chips
How to make red velvet cookies
In a large bowl with an electric hand-mixer beat the butter and sugars together until creamy. Add in the egg, vanilla and continue to beat until smooth.
Add in the cocoa powder and continue to blend until smooth.
Place a large wire sieve over top of the bowl and add the flour, corn starch, salt, and baking powder. Using a spoon stir over the sieve working the dry ingredients through and into the batter below.
Using a spoon mix the dry ingredients into the butter mixture until combined.
Add in the red food colouring and mix until the batter changes a bright red colour to your desire. Add more colouring as you wish. Once the batter colour is uniform add the white chocolate chips and blend until even throughout.
If you want a brighter red just add more colouring or if you don’t like using food colouring you can also leave it out altogether. It won’t change the flavour leaving it out.
The red food colouring will make this dough a lot stickier than regular chocolate chip cookie dough so you will want to cover and chill in the fridge for about a half hour.
Then scoop out heaping teaspoons of batter and roll in the palm of your hands to form balls. Place on a parchment paper-lined cookie sheet evenly. Twelve balls per sheet for an average cookie sheet.
Bake at 350 ºF for 10-12 minutes. If you like your cookies soft slightly under bake them. Remove from oven and transfer to a wire cooling rack to cool. Wait 5 minutes before eating or you will burn your mouth. I know from first-hand experience.
If you want more of the white chocolate chips to show on top just add a few to the top of the cookies as soon as they come out of the oven and push them down lightly into the cookie so they sink in.
Why is there vinegar in red velvet cookie Recpes?
Red velvet cake uses a hint of vinegar and that is one of the qualities that give red velvet cake a unique taste. Plus, when the cocoa tends to make the cookies dark and the vinegar also helps to liven up the red a bit.
Can These cookies be frozen?
Yes. I freeze almost all of my cookies so that I don’t eat them and so when someone stops by or a pile of kids stampede my house I have snacks ready for them! To freeze these red velvet cookies place them in a tightly sealed freezer container and store for up to 3 months. Just leave them on the counter for about a half-hour to thaw.
Red Velvet Chocolate Chip Cookies
- Large Bowl
- Hand-mixer or stand mixer
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- 1 cup unsalted butter softened to room temp
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 egg
- 1 tsp vanilla
- 1 tsp white vinegar
- 1 tbsp red food colouring
- 3 tbsp cocoa powder
- 2 cups pastry flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a large bowl add the butter and sugars and beat on high until creamy. Add in the egg and vanilla and continue to mix until blended. Add in the cocoa powder and beat until smooth.
- Place a large wire sieve over the bowl and add in the flour, cornstarch, baking soda and salt. Mix with a spoon so that the dry ingredients fall through the sieve into the batter below. Using a spoon mix the dry ingredients into the wet ingredients. Add in the food colouring and continue to mix until the colouring is uniform throughout. Add more or less food colouring to get to the desired colour or leave it out all together.
- Add in the chocolate chips and mix until even through batter. Cover with plastic wrap and chill in the fridge for half an hour or longer if you wish. Max 3 days. This will make it easier to form balls.
- Scoop out heaping teaspoons of cookie batter and roll into balls using the palms of your hands. Place evenly on the cookie sheet and bake for 10-12 minutes. Remove from oven and carefully transfer to a wire cooling rack.