Description
These red velvet cookies are soft, chewy, and vibrant with a hint of cocoa flavor and sweet white chocolate chips. Perfect for holidays, parties, or any occasion that calls for a decadent treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, milk, vanilla extract, and red food coloring to the butter mixture and beat until combined.
- Gradually mix in the dry ingredients until the dough forms.
- Fold in the white chocolate chips.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- Chill the dough for 20–30 minutes if the cookies spread too much.
- Use natural food coloring alternatives like beet powder for a dye-free option.
- Avoid overbaking to maintain chewy texture.
- Dough can be made ahead and refrigerated for up to 48 hours.
- Cookies freeze well for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
