Tender Red Velvet White Chocolate Chip Cookies
Soft, tender red velvet cookies studded with creamy white chocolate chips, offering a perfect balance of mild cocoa flavor and sweet richness. Easy to make and perfect for gifting or everyday treats.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups (312 grams) all-purpose flour
- 2 tablespoons (15 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) packed brown sugar
- 2 large eggs, room temperature
- ¼ cup (60 ml) buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring (gel or liquid)
- 1 ½ cups (270 grams) white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- In a medium bowl, sift together 2 ½ cups (312 g) all-purpose flour, 2 tablespoons (15 g) cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, beat 1 cup (227 g) softened unsalted butter with ¾ cup (150 g) granulated sugar and ½ cup (100 g) packed brown sugar until light and fluffy (about 3-4 minutes).
- Beat in 2 large eggs one at a time, followed by 1 teaspoon vanilla extract, ¼ cup (60 ml) buttermilk, 1 teaspoon white vinegar, and 2 tablespoons red food coloring until the dough is evenly colored.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula just until combined. Avoid overmixing.
- Fold in 1 ½ cups (270 g) white chocolate chips gently until evenly distributed.
- Using a cookie scoop or tablespoon, drop dough balls onto prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers remain soft.
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
Use room temperature eggs and butter for best texture. Do not overmix after adding flour to avoid tough cookies. Chill dough for 20-30 minutes if too soft or sticky to control spreading. Use natural unsweetened cocoa powder for authentic red velvet flavor. Baking time is short; watch carefully to avoid drying out. For a dairy-free version, substitute vegan butter and plant-based milk with vinegar. For gluten-free, use a 1-to-1 gluten-free baking flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Fat: 9
- Carbohydrates: 24
- Protein: 2
Keywords: red velvet cookies, white chocolate chip cookies, tender cookies, easy cookies, homemade treats, festive cookies