Red Velvet Cookies Recipe
Soft, chewy, bakery style red velvet cookies loaded with semi sweet and white chocolate chips for the ultimate treat!
Equipment
- Stand Mixer or Electric Hand Mixer
- Measuring Cups or Kitchen Scale
- Baking Sheets
Ingredients
- 1 1/4 cups (280 g) Salted Butter, (room temperature)
- 3/4 cup (150 g) Granulated Sugar
- 1 cup (220 g) Light Brown Sugar
- 1 tbsp Red Gel Food Coloring
- 1 large (50 g) Eggs, (room temperature)
- 2 (36 g) Egg Yolks, (room temperature)
- 1 tbsp Vanilla Extract
- 1 1/2 cups (188 ml) Bread Flour
- 1 1/2 cups (188 ml) All Purpose Flour
- 6 tbsp (32 g) Natural / Unsweetened Cocoa Powder
- 1 tbsp Cornstarch
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Kosher Salt
- 1 tbsp Vinegar
- 1 tbsp Sour Cream
- 1 cup (170 g) White Chocolate Chips
- 1 1/2 cups (255 g) Semi-Sweet Chocolate Chips
Instructions
- Whisk together the dry ingredients in a large bowl - bread flour, all purpose flour, cocoa powder, cornstarch, baking soda, baking powder, and kosher salt. 1 1/2 cups Bread Flour 1 1/2 cups All Purpose Flour 6 tbsp Natural / Unsweetened Cocoa Powder 1 tbsp Cornstarch 1 tsp Baking Soda 1/2 tsp Baking Powder 1 tsp Kosher Salt
- Add room temperature butter, sugar, brown sugar, and red food coloring to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 3-4 minutes, until the mixture is smooth and lightened in color. Scrape down the sides of the bowl and add in the egg, eggs, and vanilla extract. Continue to mix on low speed for about 1 minute, until combined. 1 1/4 cups Salted Butter 3/4 cup Granulated Sugar 1 cup Light Brown Sugar 1 tbsp Red Gel Food Coloring 1 large Eggs 2 Egg Yolks 1 tbsp Vanilla Extract
- Add in the vinegar and sour cream and mix until fully incorporated, about 20 seconds. 1 tbsp Vinegar 1 tbsp Sour Cream
- Add in the dry ingredients and mix on medium low speed until combined and a dough forms, about 30 seconds. Use a flat spatula to fold in the white chocolate chips and semi-sweet chocolate chips. 1 cup White Chocolate Chips 1 1/2 cups Semi-Sweet Chocolate Chips
- Line a baking sheet with parchment paper. Measure out 6oz cook dough balls, about 8-9 cookies. (do not roll into a ball) Refrigerate uncovered for 2-4 hours, until cold throughout.
- Preheat the oven to 375 degrees F. Bake 3 cookies at a time, 4 inches apart, for 14-17 minutes (14 minutes for a gooey cookies, 17 minutes for a more crispy cookie).
- Fresh out of the oven, use a small bowl to scoot around the cookies in a circular motion to create the perfect circular cookie. Allow the cookies to cool on the baking sheet for 15 minutes, then remove onto a wire rack to cool completely.
Video
Notes
- Don’t skip the vinegar. You won’t taste it, promise! The vinegar just boosts the cocoa flavor and makes the cookies tender and vibrant.
- Measure flour like a pro. Spoon and level your flours (or weigh them) so your cookies don’t turn out dry or dense. Too much flour = cakey sadness.
- Use gel food coloring. Liquid coloring can thin the dough. Gel gives bold color without messing with texture.
- Quality cocoa powder make a big difference! It’s subtle, but better cocoa gives better flavor.
- Underbake slightly. Take them out when centers look soft. They’ll set as they cool and stay chewy instead of dry.
Nutrition
Calories: 848kcal, Carbohydrates: 103g, Protein: 8g, Fat: 46g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 138mg, Sodium: 646mg, Potassium: 357mg, Fiber: 4g, Sugar: 64g, Vitamin A: 905IU, Vitamin C: 0.1mg, Calcium: 117mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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