Description
These Red Velvet White Chocolate Chip Cookies are a delightful twist on classic red velvet, featuring a rich cocoa flavor enhanced by creamy white chocolate chips. Soft and chewy with a vibrant red hue, they are perfect for holiday treats or any special occasion.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ Tablespoons cocoa powder
- 1 ½ teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 7 Tablespoons butter (at room temperature)
- 6 Tablespoons vegetable shortening (at room temperature)
- 1 ½ cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon white vinegar
- 1 ½ teaspoons vanilla extract
- 1 Tablespoon red food coloring
Add-ins
- 1 ⅓ cups white chocolate chips (divided; ½ cup for dough, remainder for topping)
Instructions
- Preheat and prepare dry ingredients: Preheat your oven to 375°F (190°C). In a medium bowl, combine the all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. Mix well and set aside to ensure even distribution of leavening agents and flavors.
- Cream butter, shortening, and sugar: In the bowl of an electric stand mixer, add the butter, vegetable shortening, and granulated sugar. Mix on medium speed until the mixture is very fluffy, approximately 3 minutes. This step helps to incorporate air for light and tender cookies.
- Add eggs and flavorings: Add the large egg and egg yolk to the creamed mixture and beat until combined. Then mix in the white vinegar, vanilla extract, and red food coloring until the batter is uniformly colored and blended.
- Combine dry ingredients and add white chocolate chips: Slowly add the dry ingredients to the wet mixture, mixing just until combined to avoid overdeveloping gluten, which can make cookies tough. Gently fold in ½ cup of white chocolate chips.
- Form cookies and add remaining chocolate chips: Scoop the dough by heaping tablespoonfuls and roll into balls. Place the dough balls on a parchment-lined baking sheet. Carefully press 4-5 additional white chocolate chips onto the top of each ball, being careful not to flatten them to maintain shape and texture.
- Bake and cool: Bake the cookies in the preheated oven for 8 to 9 minutes, or until the edges are set but centers are still soft. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents breakage and allows them to firm up slightly.
Notes
- Ensure butter and shortening are at room temperature for better creaming and texture.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Use good quality white chocolate chips for best flavor and melting properties.
- For more vibrant red color, use gel-based food coloring instead of liquid.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies in an airtight container for up to three months.
