Red Velvet White Chocolate Cookies
This is a soft, fudgy red velvet cookie. It gets its slight tang from buttermilk and a subtle chocolate flavor from a small amount of cocoa powder, with white chocolate chips mixed in. Tapping the pan after baking is a key step to get a chewy, dense texture.
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Ingredients
Ingredients (~24 cookies)
- 3 cups all-purpose flour
- 5 tbsp cocoa powder sifted
- 1 1/2 tsp baking soda
- 1 tsp fine salt
- 2 1/2 cups white chocolate chips
- 1 cup unsalted butter 2 sticks, softened
- 1 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 tsp vanilla extract
- 2 large eggs
- 2 tsp gel red food coloring
- 1/4 cup buttermilk
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together flour, cocoa powder, baking soda, and salt in medium bowl.
- Cream butter and both sugars until light and fluffy, then mix in vanilla.
- Beat in eggs one at a time, then mix in red food coloring and buttermilk until uniform.
- Mix half the dry ingredients into wet ingredients on low speed, then fold in remaining dry ingredients and white chocolate chips.
- Scoop dough onto baking sheets, spacing 3 inches apart.
- Bake 8-10 minutes until edges set but centers slightly underdone.
- Immediately tap baking sheets on counter several times to deflate cookies.
- Cool on sheets 5 minutes, then transfer to wire rack to cool completely.
Notes
Tapping sheets creates fudgy texture and characteristic crackled top.
Tried this recipe?Leave a comment below & let me know!