Ingredients (~24 cookies)
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1/4 cup buttermilk
- 2 tsp vanilla extract
- 1 tsp red gel food coloring
- 3 cups all-purpose flour
- 1/2 cup cocoa powder (Dutch-processed works best)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 bag white chocolate chips (~11-12 oz)
Whip Up the Butter and Sugars
Begin by preheating your oven to around 350F. Get a sheet pan and place a sheet of parchment paper on top.
Next, take 2 sticks of unsalted butter that has been sitting out for 1-2 hours and add it to your mixer or large bowl.
Now add some granulated sugar and brown sugar to your butter.
Using the electric mixer on medium/high speed, mix until things look light and fluffy.
This phase of the recipe takes about 2-3 minutes.
Beat in Your Eggs
After you’ve creamed your butter/sugar together, add one egg at a time.
Beat the first egg until completely blended in before adding the second egg.
Then the second egg, until both eggs have been beaten in.
Blend Your Wet Ingredients & Red Food Coloring
In a separate small bowl, add buttermilk, vanilla extract, and red gel food dye and mix together well.
Mixing these wet ingredients separately helps distribute the red dye evenly, and prevents over-mixing the dough later on.
Once the three ingredients are thoroughly mixed together, then pour into the butter/sugar mixture and mix until well incorporated.
Sift + Combine Your Dry Ingredients
Sift flour, unsweetened cocoa powder, baking powder, and salt into the wet ingredients — do not stir.
Sifting flour is very important when baking using cocoa powder, since cocoa tends to be full of hardened lumps of cocoa that will not break up in the mixer.
With your mixer on very low speed, mix until a dough forms. At this point stop mixing as soon as you no longer see any white flour streaks. You want to do this so that your cookies stay tender.
Fold In Your White Chocolate Chips
Dump an entire bag of white chocolate chips into your bowl and using a sturdy spatula, fold in the chocolate chips, so they are all evenly distributed throughout your dough mixture.
Scoop & Bake Your Cookies at 350 degrees
Using either a medium-sized cookie scoop (approx. 2 Tbsp.), drop scoops of your dough onto the sheet pan lined with parchment paper.
Leave them approximately 2 inches apart from one another because during the baking step they will spread out some.
Once all of the cookies have been dropped onto the sheet, bake for an approximate time of 12-14 minutes.
When done baking, the edges of the cookie will be set up, but the center(s) may still look slightly soft when you remove them from the oven.
Let Them Cool on the Baking Sheet
When you remove your cookies from the oven, let them rest on the hot baking sheet for approximately 10 minutes.
This is a very important step — because they are going to continue to firm up from the heat of the baking sheet. Move them too soon and they will crumble.
Once stabilized, move them from the baking sheet to a wire rack to finish cooling completely.
Red Velvet White Chocolate Chip Cookies
Ingredients
Ingredients (~24 cookies)
- 1 cup unsalted butter 2 sticks, softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 1/4 cup buttermilk
- 2 tsp vanilla extract
- 1 tsp red gel food coloring
- 3 cups all-purpose flour
- 1/2 cup cocoa powder Dutch-processed works best
- 2 tsp baking powder
- 1/2 tsp salt
- 1 bag white chocolate chips ~11-12 oz
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Beat softened butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.
- Add eggs one at a time, beating after each addition.
- Whisk together buttermilk, vanilla extract, and red gel food coloring in a small bowl.
- Pour red liquid into butter mixture and mix until combined.
- Sift flour, cocoa powder, baking powder, and salt into the wet ingredients.
- Mix on low speed just until dough forms and no flour streaks remain.
- Fold in white chocolate chips by hand with a spatula.
- Scoop 2 tablespoon portions of dough onto prepared baking sheet, spacing 2 inches apart.
- Bake for 12-14 minutes until edges are set but centers look slightly soft.
- Let cookies cool on the hot pan for 10 minutes before transferring to a wire rack.
