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 scrumptious cookies!!!

Prep Time10

Cook Time35

Chill in refrigerator (up to overnight, covered):1

Total Time1 45

Course: Cookies

Cuisine: American

Keyword: red velvet, white chocolate chip

Servings: (3 dozen) cookies

Calories: 68kcal

Author: Louise Rio

Ingredients

2 ¾ cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs, room temperature
2 Tbsps (1 fluid oz.) liquid red food coloring or 1 Tbsp red gel food coloring
1 Tbsp pure vanilla extract
2 tsp distilled white vinegar
2 cups white chocolate chips or dark chocolate chips

Instructions

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 or frozen for up to 3 months.

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