Red Velvet White Chocolate Chip Cookies
These cookies are essentially a mild chocolate cookie dyed red, but the buttermilk adds a specific tang that cuts through the sugar. It's a standard drop cookie recipe that comes together quickly and doesn't require chilling the dough.
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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.
Notes
Dutch-processed cocoa works best. Do not move cookies before cooling time or they will fall apart.
Tried this recipe?Leave a comment below & let me know!