Red Velvet White Chocolate Chip Cookies

 

The other day I was getting ready to head over to my friend Jill’s house to watch a movie.  She’s a huge fan of cookies and red velvet, so I figured I should whip something up before I headed over (to eat cookies).  Since Valentine’s Day is quickly approaching, I wanted to try my hand at something a little festive and appropriate for the holiday.  These little guys fit the bill.  I took them over, still warm from the oven, and they were quickly and repeatedly snacked on.  Nothing beats good red velvet, right?

So, before you make this recipe, there are a few things you should know.  Some things that I may have had a few issues with.  But the end result turned out so good that I had to share them with you.

The cookie dough is VERY thick, so if you don’t happen to have an electric or (preferably) standing mixer, I would give these a pass.  The dough would probably be way too tough to combine by hand.  As far as the red food coloring goes, I used the standard Wilton red food coloring gel….but I had to use an awful lot of it (almost the entire larger vial) to get the cookies to turn a red shade.  Perhaps a liquid food coloring would work better with this recipe in the future (it might also help with the thickness of the cookie dough, too.)  When you are ready to bake them, flatten them down a little with your fingers or the back of a spoon-they are very cake-like and won’t flatten out like regular (less delicious) cookies.

The fact that Jill continues to talk about how delicious these cookies over a week later says a lot.  That’s music to my ears.

 

Red Velvet White Chocolate Chip Cookies

 

Servings: approximately 20 cookies

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

1 teaspoon vanilla

1 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup cocoa powder

Red food coloring liquid or gel

1/2 cup white chocolate chips

Instructions

1. Preheat the oven to 375 degrees.  Line two baking sheets with parchment paper; set aside.

2. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, about 2 minutes.

3. Add the food coloring gel or liquid until you reach the desired color.

4. Reduce the mixer speed to medium-low and add the egg and vanilla, mixing well until combined.

5. Reduce the mixer speed to low and add the flour, baking soda, salt, and cocoa powder, mixing until thoroughly combined.**I had to add  more food coloring gel at this point because the addition of the cocoa powder really changed the color.

6. Using a rubber spatula, gently fold in the white chocolate chips until incorporated.

7. Using a cookie dough scoop or a tablespoon, drop the dough into mounds about two inches apart from one another.  Lightly flatten each cookie dough mound with your fingers or the back of a spoon.

8. Bake until slightly golden and crisp around the edges, about 10-12 minutes.  Enjoy.

 

Source: Barely adapted from How Sweet It Is.

 

January 28, 2012 - 7:30 am

Maureen - What big cookies. I’ve only ever had red velvet cake. My recipe comes from White Lily Flour company that used to be in Knoxville a million years ago when I lived there going to college. My recipe is pretty dog eared.

I can make these cookies instead and preserve that old recipe for posterity.

January 28, 2012 - 9:09 am

Liz - YUM!!!! Is it wrong to want one for breakfast????

January 28, 2012 - 9:26 am

srlacy - Haha! No way!

January 28, 2012 - 9:43 am

Maggie - I need to go make these right now!!! Perfect for Valentine’s Day too :)

January 28, 2012 - 9:45 am

Blog is the New Black - The consistency of these cookies looks just like what I love!

January 28, 2012 - 3:11 pm

Claire - I’ve been wanting to make red velvet white-choc chip cookies (and just made red velvet cupcakes last night). Thanks for sharing. Most of the recipes that I had been seeing lately involved cake mixes. The red velvet brownies on Smells Like Home are also ah-mazing. Congrats on your job! My sister is waiting to hear on where she’ll land for her surgical residency. :)

January 28, 2012 - 4:04 pm

srlacy - I love Smells Like Home! ALL of Tara’s recipes and photos look incredible…and those red velvet brownies she has have been on my must-do list for ages!

January 29, 2012 - 2:20 am

Amrita - I have to say red velvet cookie sounds at least ten times more intriguing than a classic red velvet cake. Although, the way these look gorgeous, it may be more dangerous to be left alone with these cookies than a piece of cake!

January 29, 2012 - 2:33 am

Anna - Thanks for a wonderful recipe. The tips are really helpful. I may have wondered if it turned out the dough is sticky, but knowing it before hand makes a lot of difference. Thanks again. Will try soon…

January 29, 2012 - 3:02 am

Kathy - Those look amazing! I love the second photo, it just shows how sweet and puffy they are. I’m jealous that I don’t have white chocolate, flour, or red food coloring on hand. Just not fair…hehe ^^~

http://milk-and-tea.blogspot.com/

January 29, 2012 - 8:28 am

jess white @athriftyfoodie - Thanks for the heads up with making these. Luckily, I only have red food colouring liquid, hopefully that will be more effective! Can’t wait to make these

January 30, 2012 - 5:05 pm

Ann P. - White chocolate chips are the perfect addition to red velvet! And a red velvet cookie sounds easy and simple to make :)

February 3, 2012 - 11:02 am

Monique - It looks so delicious! the white chocolate chips with thred velvet are a perfect combination! Thanks for sharing!

February 4, 2012 - 9:15 am

Jesica @ Pencil Kitchen - hmm… I will try to make these one day

February 9, 2012 - 5:16 pm

Amy - Omg! These are to die for and came out perfectly!

February 11, 2012 - 12:02 pm

Valentine’s Day Love « Fleur-De-Licious - [...] Red Velvet White Chocolate Chip Cookies from The Curvy Carrot. [...]

February 12, 2012 - 1:48 pm

Mariko - These look amazing. Question though: can I make these and keep them in the fridge to bake at a later time (like chocolate chip cookies) ?

February 12, 2012 - 2:11 pm

srlacy - Sure!

February 15, 2012 - 7:21 am

Dreaming in red - [...] of my co-workers is really into baking and she inspired me to try this recipe. It was actually a lot of fun and way less intimidating than I was expecting! Get ready for more [...]

February 24, 2012 - 5:21 pm

Benthe - I just baked these and ate two, they are perfect :) A little soft on the inside, crispy on the inside. Love them and will bake them again for sure!

March 7, 2012 - 2:50 am

maryknitsdotcom » Blog Archive » Red Velvet chocolate Cookie variety - [...] attempt at making red velvet chocolate cookies. Got the recipe here. now, I don’t know what makes these red velvet, except perhaps the color, so I’ve just [...]

March 14, 2012 - 1:41 am

Baker Street - love the idea of red velvet cookies! and they have been so perfectly paired with white chocolate.

April 6, 2012 - 12:49 pm

wellseasonedwilly - These look amazing! You’ve got to love the combo, I’ve just made some so similar! But mine look a little different. My recipe was in grams not cups (british/american divides), hence the difference. But are these quite chewy and soft or more substantial and crunchy?

April 6, 2012 - 3:33 pm

srlacy - They are more chewy and soft.

April 27, 2012 - 11:49 pm

Carole - I used your recipe, but added half a standard block of cream cheese to make it more moist and to tie in the frosting flavor of the cake. I also added some apple cider vinegar to it because I read that the reaction with a vinegar substance (such as buttermilk) with the cocoa creates a reddish tint (Wikipedia).
With the added moisture, you will probably have to add more flour (don’t really know how much more, just keep adding it until the dough is the right consistency).
Anyway, these came out seductively delicious. My boyfriend seems to be in a love struck daze as he bites into them.

April 29, 2012 - 12:33 pm

Sheila Brown - I’m so glad I found this recipe! I recently went to our weekend summer art/fruit/ect. market and a vendor was selling these cookies. They were really good, but expensive! 1 for $3 or 2 for 5. For a few more dollars I could make a LOT! The only difference with his recipe is he used semi-sweet chips. (which I prefer, or bittersweet) does it matter, because I’m not a fan of white chocolate.

June 17, 2012 - 3:37 am

Seima Bakes - I looked high and low for other red velvet cookies,and yours seems perfect! I can’t't wait to make these,I know my family will love them! I will post your recipes on my blog too,hope you won’t mind!? Credit goes to you of course… Happy me!

http://thebakingsanctuary.blogspot.com

July 23, 2012 - 11:16 pm

Brianna - I made these tonight and they were delicious! I substituted dark chocolate chips for the white and they were so yummy! I couldn’t get them to turn a pretty red color, they were a brown-ish red, but they were quite tasty!

July 28, 2012 - 11:35 pm

J'enay - Just made these – great recipe, awesome cookies!

September 21, 2012 - 6:01 pm

Cristina - Ended up using more than half a cup of white chocolate chips and not using enough red food coloring. my cookies ended up..brown/purple lol. but good recipe, will try again with adjustments

February 14, 2013 - 8:07 pm

Christina - I just made these and they are YUMMY! I found that not flattening them worked better in my oven. I live in Colorado so maybe it’s something to do with the altitude. When I flattened them they came out paper thin and not soft in the center. I didn’t make any adjustments to the recipe. Next time I will try them with cut up Milky Way bar instead of white chocolate chips. Thanks!

March 12, 2013 - 7:11 am

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