Red Velvet Cookies with White Chocolate Chunks
These Red Velvet Cookies are soft, chewy, and rich with subtle cocoa flavor and vibrant color. Studded with creamy white chocolate chunks, they deliver bakery-style texture and indulgence in every bite.
Equipment
- Mixing bowls
- Electric mixer
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 1.5 cups all-purpose flour, spooned and leveled
- 2 tbsp Dutch-process cocoa powder
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 0.75 cup salted butter, softened
- 0.75 cup light brown sugar
- 0.25 cup granulated sugar
- 2 egg yolks, room temperature
- 1 tbsp vanilla extract or vanilla bean paste
- 1.5 tsp red gel food coloring
- 0.75 cup white chocolate chunks or chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add egg yolks, vanilla, and red food coloring. Beat until smooth and airy, about 2 minutes.
- Gradually mix in the dry ingredients just until combined.
- Fold in the white chocolate chunks evenly throughout the dough.
- Scoop dough into 18 portions and place them 2 inches apart on the baking sheets.
- Bake for 10–12 minutes, until edges are set and centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use gel food coloring for the best color without affecting texture. Spoon and level flour to prevent dense cookies, and avoid overbaking—cookies will continue to set as they cool.