Red Velvet Cookies with White Chocolate
These bakery-style red velvet cookies are soft, chewy, and packed with creamy white chocolate. With crisp edges and a gooey center, they’re the perfect treat—just like the ones that sold out first at my farmer’s market!On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://thebakeologie.com/red-velvet-white-chocolate-cookies/
Print Recipe
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 spooned and leveled if measuring by cups
- 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 sugar, 150g (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 flour, 15g (3 tbsps) natural cocoa powder, 10g (2 tbsps) dutched process cocoa powder, 1 tsp fine sea salt, 3 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 extract, 1-2 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 the residual heat will finish the cooking. This also prevents overbaking your cookies.
Servings: 12 large cookies
