As one of the most popular cookies, the red velvet white chocolate chip cookies recipe is an ultimate Valentine’s Day favorite because of, obviously, the color.
Now why is it’s every one’s favorite? You guessed it right. It’s a combination of red velvet and chocolate chip cookies!
Other than its lovely color, we only use basic ingredients and our loved ones and customers will surely be satisfied.
Ready to bake? But wait, there’s more!
Red Velvet White Chocolate Chip Cookies Recipe: Ingredients Guide
- All-purpose flour. To get an accurate measurement, make sure to sift the flour. Sifting it will also help combining flour with other ingredients easier.
- Butter. I always love salted butter!
- Sugar. Add some brown sugar to make the cookies softer.
- Red food coloring. Liquid food coloring works. Be ready to get messy!
- Vanilla extract. You can also use vanilla bean paste.
- Vinegar. I used plain white vinegar here. But lemon juice works well too.
- White chocolate chips. Here’s the key to a lovely red velvet cookie – white chocolate chips! When mixing, use some of the chips first. And then add the rest on top of each cookie.
Shelf Life & Storage Guide
- Make sure to store cookies in a sealed or airtight container. You can also use a plastic foil to seal the container.
- Chill for 30 minutes up to 2 days for best taste.
- Baked red velvet white chocolate chip cookies are best served for up to 2-3 days.
How to Make Red Velvet White Chocolate Chip Cookies
- In a medium bowl, mix together flour, cocoa powder, baking soda, and salt. Set aside.
- In another bowl with a stand or a hand mixer, cream together butter, granulated sugar, and brown sugar. Mix well until combined.
- Mix in egg. And then add in the red food coloring, vanilla extract, and white vinegar.
- Add in the flour mixture. Mix just until combined.
- Add some white chocolate chips. Add as much as you like. And then set the rest aside for toppings.
- Seal the bowl with a plastic foil, or transfer the dough to an airtight container.
- Chill the dough for 30 minutes until it is nearly firm.
- Few minutes before taking out the dough, preheat the oven to 180 degrees Celsius.
- Using a scooper, make small balls, lined up on a baking sheet, about 2-inches apart.
- Bake until each cookie appears set on the edges but slightly under-baked in the center, about 12 – 15 minutes.
- Remove cookies from the oven. And then gently add or press the remaining white chocolate chips as toppings.
- Leave the cookies on the baking sheet for 2 – 5 minutes, then transfer to a cooling rack to completely cool.