Description
Deliciously thick and chewy red velvet cookies packed with white chocolate chips.
Ingredients
Scale
- 1¾ cup all-purpose flour
- 1⅔ cup cake flour (not self rising)
- ¼ cup natural cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (cold, cut into cubes)
- 1 cup brown sugar (light)
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon white vinegar (or distilled vinegar)
- 2 teaspoons red food coloring (gel recommended)
- 2¼ cups white chocolate chips or chunks
Instructions
- In a large bowl, sift together the flour, cake flour, cocoa, baking soda, baking powder and salt. Give the bowl a whisk and set aside.
- In a separate large bowl, beat together the butter, brown sugar and granulated sugar until creamed.
- Mix the eggs, vanilla, vinegar and food coloring into the butter mixture. It will be very vivid at this stage.
- With the mixer on a low speed, beat the dry ingredients into the butter mixture. I typically do this about ½ at a time. The dough will be very thick. You may need to use your hands to get all the dry ingredients incorporated.
- Stir in the white chocolate chips.
- Cover the bowl and place in the fridge for at least 2 hours or up to 48 hours.
- When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper. If the dough has been in the fridge overnight, you may need to let it sit on the counter for 5-10 minutes first so that it’s easier to work with.
- For the dough into large balls – you can use a ¼ cup or ⅓ cup measuring up. I like to weigh mine – each was 3 ounces (100 grams). Place 2½ inches (about 6 cm) apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the preheated oven. Keep the other cookie dough balls in the fridge as you bake 1 sheet at a time. The cookies will take about 12-15 minutes, or until the tops look set.
- Cool the cookies on the cookie sheets for at least 15 minutes. Note: because these cookies are very thick, do not try to transfer them to a cooling rack quickly or they will fall apart. For perfectly round cookies, when the cookies are fresh from the oven take a large biscuit cutter or very large mug (big enough to fit around the cookie without slicing it) and place around a cookie. Then make a gentle circular motion to trace the outside of the cookie.
Notes
- Measure the flour and cake flour accurately using a kitchen scale for best results.
- The cookie dough can be refrigerated for up to 48 hours before baking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg