Red Velvet Cookies With White Chocolate Chunks
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:24 cookies
- ½cup/115 grams unsalted butter (1 stick), at room temperature
- ¾cup/150 grams granulated sugar
- 1large egg
- 1 to 1½tablespoons red food coloring, preferably gel
- 1½teaspoons vanilla extract
- 1½cups/195 grams all-purpose flour
- 3tablespoons cocoa powder
- ½teaspoon baking soda
- ½teaspoon fine sea salt
- 2tablespoons buttermilk or whole milk
- 4ounces/115 grams white chocolate, coarsely chopped into chunks (¾ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
122 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 2 grams protein; 69 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Step 2
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
- Step 3
Add 1 tablespoon red food coloring (and up to 1½ tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
- Step 4
In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
- Step 5
Add about ¾ of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1½ inches between each piece. Use your palm to flatten the balls slightly.
- Step 6
Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.
Private Notes
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Cooking Notes
cheching
Since so many ppl complained about these cookies being cakey, I made them with 1/2 cup light brown sugar and 1/4 cup sugar, and rather than creaming (which creates air = cakey cookie), I added the sugars to melted butter instead. I also portioned 12 (not 24) cookies, keeping the same bake time. This resulted in a perfectly soft and chewy cookie. Learn from my mistake and don't use dark cocoa powder. It literally eclipsed the red. A complete waste of food colouring. Still tasted fantastic though!
susan
I used an ice cream scoop for big cookies and found that 3/4 tbl of food color was more than sufficient. Tip: if you want to avoid getting red food color everywhere, have some wax paper around to lay dirty utensils on and to press the cookie dough down.
Nicole
I went ahead and used the entirety of the 1.5 tablespoons of food coloring and the cookies turned out exactly like those of the photo. They look lovely (and taste great, too!). During the mixing process, I became concerned that these were going to be too cakey - the consistency was super wet. I added about three tablespoons of cocoa powder and they came out perfect. I live at about 5000', so I expect that some of you might add even more cocoa powder or flour.
Richard
What would you call Red Velvet Cookies that don't have red food coloring?
Pam
Probably because the recipe calls for 1 1/2 Tablespoons.
Nathaniel
The recipe calls for way to much food coloring. I found 3/4 too much, purple cookies for Valentines Day!
Rebecca
I made these last night for a Valentines treat for my work colleagues. They were passable, but by no means delicious. Needed more white chocolate than recipe indicates to sweeten them up. A disappointment really but I have come to think that this is the fault of red velvet - there is not enough cocoa flavour to make it really chocolatey, but not enough delicate flavoring of anything else to make up for it. I would say they/red velvet always looks really great but in reality its quite flavourless
Kat
These were tasty! Good chocolate flavor. Mine came out a tad cakey, don't know if that was the intention or not, but I was also testing out my stand mixer for the first time. Either way everyone liked them. This is great if you want to deplete your red dye. I used less than a tablespoon and they were very red.
no
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essa
Mini cakes NOT cookies. My fault I trusted NY times and wasted expensive ingredients on a recipe that is not accurately described.
Polina
I made these cookies and they turned out to be amazing!! I also added two bananas, when I was mixing butter and sugar. Highly recommend you this recipe!
Lynne
Made as directed and they came out well and tasted good. If you don’t have buttermilk, then add a little white vinegar to the milk. Yes, they have a cake-like texture. I’m not sure why that is an issue for so many. I used white chocolate chips, which worked well. Other suggestions: (1) refrigerate the dough several hours before rolling; it will be much easier to handle. (2) wear some surgical gloves left-over from the early pandemic days; this will help you avoid red-stained hands.
Julie
A very brownie like cookie. soft and chewy of the inside, but i didn't taste the red velvet reference. The cocoa completely overpowered the red food dye. it did need more chips. Several reviewers mentioned adding more cocoa and flour as they were too cake like. I did that, and mine were a bit too dense. The flavor was a good chocolate cookie.
Patience
These need vinegar. Without it these are just chocolate cookies with white chocolate chunks.
symone f
me and my table made this for cooking class and it was very messy and it's a lot of coloring so use less of that and more chips
genevieve
1T bob’s red mill buttermilk powder instead of buttermilk. Decrease flour to 1c. Cookies will not be cakey.
meabklyn84
This recipe is so odd. I followed the other tips here - I used slightly less than 1 tbspn of food coloring, half brown and white sugar, double the white chocolate. And these came out brownish purple. I made them for Valentine’s Day and really wanted a true red velvet. They taste good but not great. Think I’ll sprinkle some flakey sea salt on top.
Ellen
I made these as a Valentine’s treat for my teenagers. Used the milk cause I didn’t have buttermilk. They came out perfect - would not change anything. And we all remarked at the similarity to red velvet cake!
Ariel
2/10/23. Turned out beautifully, no complaints from my intended audience - hubby and dad!
Bear
Pretty disappointing. They have a lovely colour but flavour is almost non-existent and evokes nothing of red velvet. Echoing everyone else’s statements the batter was too loose and resulted in a cakey texture rather than that signature chew you expect from a cookie. Save your ingredients for something else.
marci
Unfortunately very disappointed in these cookies and I should've done some more recipe comparison. They were very dry and fairly flavorless. I put them in the cookie boxes this year for the holidays and feel badly that I didn't test them prior...live and learn.
Rossinante
Really delicious cookies! I'm not usually a fan of red velvet, but this has a great cocoa flavor and not overly sweet. I took cheching's note and used brown sugar and melted butter. It had perfect consistency for me. I also only had 1 tablespoon of red dye and it's a very nice color. I'd make them again, so easy!
Maddie
OMG these are delicious
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