why make this recipe
Red Velvet Cookies with White Chocolate are a delightful treat that combines the rich flavor of red velvet cake with the creamy sweetness of white chocolate. These cookies are visually striking, with their deep red hue, making them perfect for any festive occasion or simply to brighten your day. The soft, chewy texture paired with the velvety taste creates an irresistible dessert that everyone will love.
how to make Red Velvet Cookies with White Chocolate
Ingredients :
- 226g unsalted butter, COLD
- 150g (¾ cup) granulated white sugar
- 150g (¾ cup) brown sugar
- 250g white chocolate chunks (sub with white chocolate chips)
- 475g (3½ cups + 5 tbsps) all-purpose flour / plain flour (spooned and leveled if measuring by cups)
- 15g (3 tbsps) natural cocoa powder
- 10g (2 tbsps) dutched process cocoa powder
- 1 tsp fine sea salt
- 3 tsps baking powder
- 100g eggs (weight is without shell) (about 2 large eggs if you’re in North America)
- 1 egg yolk from a large egg (about 17g)
- 1 tsp pure vanilla extract
- 1-2 tsp red food color (gel based, preferably)
Directions :
- In a mixing bowl fitted with a paddle attachment, add the cold butter and mix on low speed for about 10 seconds. We want to break and loosen the butter, leaving some chunks; there’s no need to cream it.
- Add the white sugar and brown sugar and mix on medium low speed until combined, about 10 seconds.
- Add the white chocolate chunks and mix again on low speed until evenly distributed, about 10 seconds.
- In a medium bowl, whisk together the flour, natural cocoa powder, dutch processed cocoa powder, salt, and baking powder. Switch the mixer to low speed and add the flour mixture. Mix until you get a sandy texture.
- In a small bowl, mix together the whole eggs, egg yolk, vanilla extract, and 1 tsp of red food color. Pour this mixture into your mixing bowl and mix on low speed until it forms a dough that pulls away from the sides of the bowl.
- Roll the dough into rough balls of about 100g each. Place them in an airtight container and freeze for at least 4 hours, preferably overnight. If you don’t have a scale, just divide the dough into 12 equal pieces.
- About 20 minutes before baking, preheat your oven to 375℃ (190℃). Place 6 cookie dough balls on a half baking sheet.
- Bake for 14 minutes or until the edges are set and the centers are still a bit soft. Remember, cookies continue to cook as they cool, so avoid overbaking. Leave them on the baking sheet for at least 30 minutes. They may look slightly undercooked when you take them out, but the residual heat will finish the cooking and help prevent overbaking.
how to serve Red Velvet Cookies with White Chocolate
These cookies are fantastic served warm, straight from the oven. You can enjoy them on their own, or pair them with a glass of cold milk or a hot cup of coffee. For a special touch, consider serving them with a scoop of vanilla ice cream or whipped cream on top.
how to store Red Velvet Cookies with White Chocolate
Store the cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them for longer, you can freeze them in a sealed container. When ready to eat, just let them thaw at room temperature or warm them in the oven for a few minutes.
tips to make Red Velvet Cookies with White Chocolate
- Make sure your butter is cold for the perfect cookie texture.
- Use gel-based food coloring for a vibrant color without altering the dough’s consistency.
- If you prefer thicker cookies, chill the dough for a longer time before baking.
variation (if any)
You can experiment by adding nuts like pecans or walnuts for extra crunch. Another variation is to use semi-sweet chocolate chips instead of white chocolate for a different flavor profile.
FAQs
1. Can I use different types of chocolate in this recipe?
Yes, you can substitute white chocolate with semi-sweet or dark chocolate if you prefer a different flavor.
2. Are these cookies suitable for freezing?
Absolutely! You can freeze the cookie dough balls or the baked cookies for later.
3. Can I make these cookies without using food coloring?
Yes, you can omit the food coloring, but the cookies will not have the classic red color. They will still taste delicious!
Red Velvet Cookies with White Chocolate
Ingredients
Method
- In a mixing bowl fitted with a paddle attachment, add the cold butter and mix on low speed for about 10 seconds.
- Add the white sugar and brown sugar and mix on medium low speed until combined, about 10 seconds.
- Add the white chocolate chunks and mix again on low speed until evenly distributed, about 10 seconds.
- In a medium bowl, whisk together the flour, natural cocoa powder, dutch processed cocoa powder, salt, and baking powder.
- Switch the mixer to low speed and add the flour mixture. Mix until you get a sandy texture.
- In a small bowl, mix together the whole eggs, egg yolk, vanilla extract, and 1 tsp of red food color.
- Pour this mixture into your mixing bowl and mix on low speed until it forms a dough that pulls away from the sides of the bowl.
- Roll the dough into rough balls of about 100g each. Place them in an airtight container and freeze for at least 4 hours, preferably overnight.
- About 20 minutes before baking, preheat your oven to 375℃ (190℃).
- Place 6 cookie dough balls on a half baking sheet and bake for 14 minutes or until the edges are set and the centers are still a bit soft.
- Leave them on the baking sheet for at least 30 minutes. They may look slightly undercooked when you take them out, but the residual heat will finish the cooking.
