These red velvet cookies with white chocolate are a rich, chewy treat with a hint of cocoa and a striking red hue – a perfect balance of sweetness and creaminess. With its soft, slightly dense texture, similar to a New York-style cookie, crisp edges and a gooey center, it’s no surprise this flavor was the first to sold out when I made this for a farmer’s market!
Recipe in a Glance
Last year, I made these red velvet cookies for a farmer’s market, and they were the first to sell out! Their rich flavor, gooey center, and crisp edges made them an instant favorite.
- Taste: Buttery, slightly chocolaty, complemented by creamy white chocolate.
- Texture: Soft and chewy with crisp edges and a gooey center. Baked at a high temperature, the exterior has a slight crunch.
- Ease: Simple ingredients (no need for room temp butter!) and steps, but requires freezing for at least 4 hours for best results.
- Time: About 5 hours, including freezing time. Each cookie is 100g, making them large and bakery-style.
Ingredients & Substitutions
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.) You can still find the full printable recipe at the end of this post.
The listed ingredients below yield 12 large, bakery-style cookies (dough weight is 100grams each).
REFRIGERATED:
- butter. 226g (1 cup) of unsalted COLD butter. One of the things I love about this recipe is that I can make it anytime – I don’t have to worry about taking out the butter from the fridge ahead of time!
- eggs. 2 large eggs (about 100g, weight is without shell) + 1 egg yolk from a large egg as well (about 17g). This will be our binding agent for the cookie dough; it also adds richness and chewiness to the red velvet cookies.
PANTRY:
- sugars. You would need 160g of white granulated sugar and another 160g of brown sugar.
- white chocolate. 225g – Sweet, creamy contrast to our slightly cocoa-flavor cookie. I like to use couverture white chocolate so there’ll be melty bits (as you see in the photo) and also they have higher amount of cocoa butter. This is my favorite white chocolate to use for baking. You can also chop any white chocolate bar (e.g lindtt) into chunks, or use white chocolate chips.
- vanilla. 1 teaspoon pure vanilla extract or vanilla bean paste.
- all-purpose flour. 475g all-purpose flour/ plain flour. This may look a lot, but we are gonna be making huge cookies – 100g each.
- baking powder. 3 teaspoons. Baking powder do expire so make sure yours are still good.
- salt. 1 teaspoon fine sea salt or table salt.
- cocoa powder. I use a mixture of 15g (3 tbsps) natural cocoa powder and 10g (2 tbsps) of Dutched processed cocoa powder. If you don’t have Dutched processed cocoa, you can directly replace it with natural cocoa powder.
- red gel/paste food coloring. Provides the deep red hue without altering the consistency. Depending on the brand, I use 1-2 teaspoons. Start with 1 teaspoon and add from there. Note that those red liquid food coloring that you commonly see in supermarkets won’t work.
Recommended Tools
Here are a few handy tools I used to make these pink sugar cookies. As an Amazon Associate, I may earn from qualifying purchases without a cost to you.
- digital food scale (love the color pink :))
- parchment paper – these sheets are so convenient!
- baking sheet – checkout the honeycomb pattern
How to Make Red Velvet Cookies
STEP 1. In a mixing bowl fitted with paddle attachment, add the cold butter and mix on low speed for about 10 seconds. We just to break and loosen up the butter so there should be chunks left; we don’t need to cream it.
STEP 2. Add the white sugar and brown sugar and mix on medium-low speed until they are evenly mixed together, about 10 seconds.
STEP 3. Add the white chocolate chunks and mix again on low speed until the chocolate is distributed, about 10 seconds.
STEP 4. In a medium bowl, whisk together the flour, natural cocoa powder, dutch process cocoa powder, salt and baking powder. Switch to low speed and add the flour mixture. Mix until you get a sandy consistency.
STEP 5. In a small bowl, mix together the whole eggs, egg yolk, vanilla, and red food gel/paste. Pour this egg mixture to your mixing bowl and mix on low speed until it comes together as a dough and the mixture is pulling away from the sides of the bowl.
STEP 6. Roll the dough into 100g rough ball size , place in an airtight container, and freeze them for at least 4 hours, preferably overnight. If you don’t have a scale, simply divide the dough into 12 equal portions.
STEP 7. About 20 minutes before you start baking, preheat oven to 375℃ (190℃). Put 6 cookie dough in a half baking sheet.
STEP 8. Bake for 14 minutes or until the edges are set and the centers are still a bit soft. Remember that cookies contiue to cook as it cools so don’t overbake them. Leave on the baking sheet for at least 30 minutes before transferring to a cooling rack to completly cool.
How To Get That Perfectly Round Cookie
You wanna know the secret to getting perfectly round cookie? Scoot your cookies!
Using a cookie cutter slightly larger than the cookie itself, scoot the cookies into a round shape when they are hot from the oven. This helps them to be perfectly round.
It’s important to note that you should do this immediately after you take out the baking sheet from the oven before the cookie edges become set.
Troubleshooting & Tips
- One of the most important things when it comes to red velvet is using the correct food colouring. This is the brand I use right now. The liquid red food coloring the you normally see in groceries won’t work!
- These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- These cookies are meant to be baked from frozen. If you are baking straight from frozen after some time, add an extra 1 or 2 minutes to the baking time.
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Red Velvet Cookies with White Chocolate
Ingredients
- 226g unsalted butter, COLD
- 150g (¾ cup) granulated white sugar
- 150g (¾ cup) brown sugar
- 250g white chocolate chunks sub with white chocolate chips
- 475g (3½ cups + 5 tbsps) all-purpose flour / plain flour
- 15g (3 tbsps) natural cocoa powder
- 10g (2 tbsps) dutched process cocoa powder
- 1 tsp fine sea salt
- 3 tsps baking powder
- 100g eggs (weight is without shell) about 2 large eggs if you're in North America
- 1 egg yolk from a large egg (about 17g)
- 1 tsp pure vanilla extract
- 1-2 tsp red food color (gel based, preferably)
Instructions
- In a mixing bowl fitted with paddle attachment, add the cold butter and mix on low speed for about 10 seconds. We just to break and loosen up the butter so there should be chunks left; we don't need to cream it.226g unsalted butter, COLD
- Add the white sugar and brown sugar and mix on medium low speed until they are evenly mixed together, about 10 seconds.150g (¾ cup) granulated white sugar150g (¾ cup) brown sugar
- Add the white chocolate chunks and mix again on low speed until the chocolate is distributed, about 10 seconds.250g white chocolate chunks
- In a medium bowl, whisk together the flour, natural cocoa powder, dutch processed cocoa powder, salt and baking powder. Switch to low speed and add the flour mixture. Mix until you get a sandy consistency.475g (3½ cups + 5 tbsps) all-purpose flour / plain flour15g (3 tbsps) natural cocoa powder10g (2 tbsps) dutched process cocoa powder1 tsp fine sea salt3 tsps baking powder
- In a small bowl, mix together the whole eggs, egg yolk, vanilla extract, and 1 tsp of red food color. Pour this egg mixture to your mixing bowl and mix on low speed until it comes together as a dough and the mixture is pulling away from the sides of the bowl.100g eggs (weight is without shell)1 egg yolk from a large egg (about 17g)1 tsp pure vanilla extract1-2 tsp red food color (gel based, preferably)
- Roll the dough into 100g rough ball size , place in an airtight container, and freeze them for at least 4 hours, preferably overnight. If you don't have a scale, simply divide the dough into 12 equal portions.
- About 20 minutes before you start baking, preheat oven to 375℃ (190℃). Put 6 cookie dough in a half baking sheet.
- Bake for 14 minutes or until the edges are set and the centers are still a bit soft. Remember that cookies continue to cook as it cools so don't overbake them. Leave on the baking sheet for at least 30 minutes. They make look a little raw when they come out – but trust me.
