Red Velvet White Chocolate Chip Cookies

These cookies are full of the rich chocolate taste that only red velvet flavor can provide. Red Velvet White Chocolate Chip Cookies are beautiful with white chocolate chips for the holiday seasons or dark chocolate chips for intense double chocolate cookies. Everyone will want to have seconds or thirds these soft scrumptious cookies!!!

I cannot give enough praise for how delicious these cookies are!!! From the first bite, it’s almost impossible not to close your eyes and be transported to a chocolate fantasy town. Red Velvet White Chocolate Chip Cookies are that good! They are so soft and have an intense chocolate flavor that only Red Velvet can produce. Make these cookies any time of the year for a special treat or for a celebration where the color red is being used. A lot of people like to make Red Velvet desserts when holidays come up like Valentine’s Day, Christmas, or Independence Day in the United States. Use semi-sweet, milk chocolate, dark chocolate or white chocolate chips or chunks to make these cookies.

WHAT IS RED VELVET?

Red Velvet desserts are known for their bright red hue accompanied with a creamy white cream cheese frosting or white chocolate. The most popular of the Red Velvet desserts is the iconic Red Velvet Cake with Cream Cheese Frosting. The opinion of its origin are long debated. One idea is that the term “velvet” came from the 19th century Victorian era. Two cakes made at this time, one called a Velvet Cake that was a smooth, soft crumb cake and was served as a fancy dessert. The other popular cake was a dense, fudgy Chocolate Cake made with egg yolks. It wasn’t until 1911 that the two cake types were combine to make a Velvet Cocoa Cake.

The 20th century Velvet Cocoa Cake might have had influence in making two similar iconic cakes the moist, rich Devil’s Food Cake the soon to be crimson hued Red Velvet Cake. The two cakes bare a resemblance due to their intense chocolate flavor. Also, both are made with additional baking soda which raises the pH level for a little acidic taste and deepens the color whether it’s deep mahogany or bright rich red. There are some major differences between the two as well. Devil’s Food Cake is make with unsweetened chocolate squares while Red Velvet Cake is made with unsweetened cocoa powder.

Adam’s Extracts, Flavorings, & Ingredients from Gonzales, Texas started promoting the sale of red food coloring in the 1920’s through the 1950’s with a recipe for Red Velvet Cake on the packages or tear-off recipe cards on the sales displays and again in the 1980’s. Before the use of red food coloring the color of most Red Velvet Cakes were more of a reddish-brown color because the cocoa powder wasn’t alkalinized. The buttermilk and vinegar would activate the baking soda to make the cake super fluffy or velvety.

Today the cocoa powders that are sold in stores undergo a special processing. During the production phases, the cocoa interacts with an alkalizing agent (a base) which causes the cocoa’s acidity to neutralize. Because of this special processing the other Red Velvet Cake ingredients no longer have a chemical reaction with the cocoa powder.

People can’t get enough of Red Velvet menu items from Red Velvet desserts, breads, breakfast items, and even beverages. One thing is for sure, Red Velvet desserts will never go away! We can’t get enough of Red Velvet menu items’ crimson hue and it’s intense chocolatey flavor.

WHAT IS WHITE CHOCOLATE?

Plain white chocolate isn’t really technically “chocolate”. White Chocolate is a chocolate confection that is made with sugar, cocoa butter, milk solids, vanilla, and a fatty substance known as lecithin. One the other hand milk, semi-sweet, and dark chocolates are made with chocolate solids.

A cocoa bean is made up of cocoa butter and cacao nibs. When the cocoa beans are processed to make chocolate, the cocoa butter and cacao nibs are separated. The cacao nibs are ground into a paste to make chocolate liquor that can be separated to make cocoa solids. The cocoa solids are what chocolate is actually made of and what gives it the distinct flavor and taste that we all know and love. The White Chocolate actually uses up what remains from the cocoa bean in the chocolate making process. It’s actually a good thing!

Whether you choose white chocolate or dark chocolate chips to make Red Velvet White Chocolate Chip Cookies, your friends and family will thank you because these cookies are heavenly!!!

INGREDIENTS TO MAKE RED VELVET WHITE CHOCOLATE CHIP COOKIES

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Unsalted butter, room temperature
• Granulated sugar
• Light brown sugar
• Large eggs, room temperature
• Liquid red food coloring or Red gel food coloring
• Pure vanilla extract
• Distilled white vinegar
• White chocolate chips or Dark chocolate chips

HOW TO MAKE RED VELVET WHITE CHOCOLATE CHIP COOKIES

• Measure the flour, cocoa powder, baking soda, and salt into a medium bowl; whisk together and set aside.
• Using a stand-mixer fitted with the paddle attachment, cream together butter, sugar, and light brown sugar until combined and fluffy, about 2 minutes.
• Incorporate the eggs one at a time, mix well after each addition.
• Add red food coloring, vanilla, and vinegar; mix until combined.
• Add the flour mixture; mix until combined.
• Remove the bowl from the stand-mixer.
• Using a rubber spatula fold in 1 1/2 cups chocolate chips.
• Cover the bowl with plastic and chill for 1 hour until the cookie dough is firm.
• Preheat the oven to 350°F and line two baking sheets with silicone mats or parchment paper.

• Scoop the dough into 1 1/2 to 2 Tbsps cookie dough balls (about 28g each) about 2-inches apart.
• The cookie dough forms about 30-32 cookies.
• Bake for 12-15 minutes until the edges are set but the middle looks slightly under baked.
• Remove cookies from the oven and immediately press remaining chocolate chips into the tops for decoration, about 5 chocolate chips per cookie.

• Store in an air tight container for up to a week (best used within 3 days) or frozen for up to 3 months.