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)
Cream the Butter and Sugars
Preheat your oven to ~350F and line a baking sheet with parchment paper.
In a stand mixer or large bowl, beat the softened butter, granulated sugar, and brown sugar together.
You want this mixture to be light and fluffy, which usually takes ~2-3 minutes on medium-high speed.
Add the eggs one at a time, beating until smooth after each addition.
Combine the Liquids and Dye
In a small cup or bowl, whisk together the buttermilk, vanilla extract, and red gel food coloring.
Mixing these separately ensures the dye distributes evenly without having to overmix the dough later.
Pour this red liquid into the butter mixture and mix until fully combined.
Sift and Add Dry Ingredients
Sift the flour, cocoa powder, baking powder, and salt into the wet ingredients.
Sifting is actually important here because cocoa powder tends to have hard clumps that won’t break up in the mixer.
Mix on low speed until a dough forms and you no longer see streaks of white flour. Stop mixing as soon as it comes together to keep the cookies tender.
Fold in the White Chocolate Chips
Add the bag of white chocolate chips to the bowl.
Use a sturdy spatula to fold them in by hand so they are evenly distributed.
Scoop and Bake at 350F
Using a medium cookie scoop (~2 tbsp), drop balls of dough onto your prepared baking sheet.
Space them about 2 inches apart as they will spread slightly.
Bake for ~12-14 minutes.
You are looking for the edges to be set, but the centers might still look slightly soft.
Let them Cool on the Sheet
Pull the sheet from the oven and let the cookies sit on the hot pan for at least ~10 minutes.
This is crucial – they finish setting up from the residual heat of the pan. If you try to move them immediately, they will fall apart.
Once stable, move to a wire rack to finish cooling.
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.
