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Soft and Chewy Red Velvet Cookies with White Chocolate

A close-up of three rich, deep red velvet cookies studded with white chocolate chips on a white plate.
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Make soft, chewy red velvet cookies loaded with white chocolate chips. This recipe delivers rich cocoa flavor and a tender texture perfect for holidays or any day.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon red food coloring (gel preferred)
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and white vinegar until combined.
  4. Add the red food coloring and mix until the dough reaches a uniform red color.
  5. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the white chocolate chips.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best color saturation, use gel food coloring instead of liquid drops.
  • If you want a slight tang, substitute 1/4 cup of the butter with 4 ounces of softened cream cheese.
  • Chill the dough for 30 minutes before scooping if your kitchen is warm; this helps prevent spreading.

Nutrition

Find it online: https://mdlatdmm.com/red-velvet-cookies/