Red Velvet White Chocolate Chip Cookies

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Red Velvet White Chocolate Chip Cookies

Oh, Red  Velvet!!!! Don’t you just love it? The flavor, the color…..I just can’t get enough Red Velvet. A few years ago, a sweet neighbor of mine, told me about this wonderful Red Velvet White Chocolate Cookie recipe her sister in law made for a family BBQ. She went on and on . Then on and on some more. Then, when she invited my family over for  a Sunday dinner, she asked me if I could bring dessert. Guess what she asked me to bring….guess what recipe she faxed me…..that’s right. Red Velvet White Chocolate Chip Cookies :)

Red Velvet White Chocolate Chip Cookies

Everything she raved about was spot on. These cookies are just the right amount of chocolate, tenderness and chewiness. They’re are wonderful 365 days of the year, but with their beautiful color, they the perfect go-to for Christmas, Valentines Day and Forth of July.

Red Velvet White Chocolate Chip Cookies

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Red Velvet White Chocolate Chips Cookies

By December 5, 2012

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. In a stand up mixer fitted with a paddle attachment, mix butter and sugar on medium speed for 3-4 minutes or until pale and fluffy.
  3. Add vinegar and mix just until combined. Add the egg just until combined. Scrape down sides of mixing bowl. Add vanilla and red food coloring and combine.
  4. To the butter mixture, add half the flour,  cocoa, cornstarch, baking powder and salt. Mix on low until just combined. Scrape down the sides and the bottom of the mixing bowl. I took the paddle off to really dig down to the bottom. Add the rest of the flour and mix until everything is incorporate. Mix in the White Chocolate Chips.
  5. Line cookie sheets with parchment or silpat mats.
  6. Roll dough into ping pong ball sized balls and place on prepared cookie sheets 2 inches apart. I did not flatten them.
  7. Bake for 9-11 minutes. While the cookies are just out of the oven, gently push  a few white chocolate chips into hot tops of cookies in a random pattern to garnish. Tip down is easiest. I
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[donotprint]Source: Cooking Classy[/donotprint]

 

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50 Responses to Red Velvet White Chocolate Chip Cookies

  1. Marysol

    Tis the season, for treats that fa la la their way into our hearts and tummies! Beautiful and festive color.

  2. Christin@FortMillSCLiving

    I love red velvet anything! Your cookies look extra delicious with such a generous amount of white chocolate chips!

  3. JulieD

    These look so beautiful!!! I love red velvet! :)

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  5. Peggy

    These are gorgeous and would fit in perfectly on a holiday spread table!

  6. Jaclyn

    Hey not sure if it’s just coincidence or not but this is the exact recipe I created and posted on my site {Cooking Classy}. I’d love for you to source it if that’s where you got it =). I love the tip to press the white chocolate chips into the tops of the cookies AFTER baking by the way! That solves the white chips browning problem but still allows them to show through. Happy Holidays to you!

    • Kathleen

      Hey Jaclyn! So nice to hear from you. I LOVE your blog. Everything always looks so yummy. I always try to credit the source of all my recipes. I was given this recipe by a friend so I’ll ask her again where she got it. At the time of my posting she couldn’t remember. I just checked your blog and the red velvet white chocolate chip cookies look like a different recipe from this one.

  7. Kim

    About how many cookies does this recipe make? I plan to make them for our cookie swap this week!

    • Kathleen

      Hey Kim! You should plan on yielding 18-20 cookies. It will depend on how large you roll them. You can adjust the size as you like :)

  8. Carrie

    Just wanted to let you know that my better half made these for the Christmas potluck at the firestation. These are soooooooooo great! Thank you for the recipe. (I guess I should add, hopefully they make it to the firestation, as I can’t stop eating them.)

  9. Michelle

    Do you know if you can use whole wheat flour?

    • Kathleen

      I’m sure you can. I’m sorry, but since I don’t often work with whole wheat flour, I can’t give you much advice. I would guess you need a blend of whole wheat pastry flour and regular whole wheat flour. Let me know how it works if you give it a try.

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  11. Ian

    I made them, but they didn’t spread out a lot. :(

    • Kathleen

      HHhhmmm….I wonder what happened:(

      • Ian

        I’m guessing now that it probably was too dry or something weird. ‘Cause when I was mixing up the dough I had to use like all of my strength 😛

        Otherwise maybe it’s my oven, because it’s pretty old and takes a good 30-40 minutes to preheat.

        In my school choir we have a thing where people bake on Fridays, so I could try again and make it wetter. Either way the cookies were *really* good even if they looked a little chunky. :3

        I’m definitely going to try more of your red velvet recipes either way! They all look so good~ It’s funny because the store down the street from my house actually sells red velvet whoopie pies, but I want to compare with your version because they don’t taste much different from the normal yellow ones. =\

  12. Sue

    I made these cookies yesterday and they are so very good!! I put a cup of the chips in the dough and none on top after baking. I thought the amount and size of the chips took away from the red velvet cookie. So…..I decided to try the same recipe with mini chocolate chips instead of the white chocolate chips. They are even better!!! Thanks for sharing the recipe. I do have a question tho, what’s the point of the vinegar?

    • Kathleen

      I like your twist on these and look forward to trying it your way. I’m not sure what the vinegar is for but it’s, I think, in all red velvet recipes.

  13. Shizza

    I just wanted to tell you that your recipe is absolutely amazing! I tried it today and the cookies turned out perfectly! Thank you very much for sharing this amazing cookie recipe with us!

    • Kathleen

      Yay! So glad you liked them :)

  14. Emmy

    These look GORGEOUS! I’m going on a boat with a few mates, and as we’re teens nommy bakes are always well recieved 😉

    My one question, fearing looking very stupid indeed: what type of sugar do you use? I’m just wondering, as I don’t want to use gran instead of caster, or the other way round or whatever and screw up the entire bake (especially knowing how I tend to react to baking disastors… not good 😉 )

    Thanks so much- I’m itching to get going with these!!

  15. Emmy

    So I just went for it with caster sugar- I just didn’t have the will power to wait!
    I’ve had two fresh out of the oven, although with the amount of mix I ate between batches it’s probably more like four 😉 These have to be the tastiest things I have ever eaten!! All gooey and wonderful with the chocolate still melting: you’re lucky I don’t know you in person, as I would have to hug you and hug you and never let go XD Absolute heaven. Thank you

    • Kathleen

      Emmy so glad you liked the! Sorry I was away from my computer for a bit.

  16. uwa gatavo

    Really good recipe! Thank You!

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  18. Angel

    I just happened to stumble upon your blog (I love food bloggers) Yours has become one of my favorites. I am an avid baker specializing in cookies. Being born and bred in the south I LOVE anything red velvet so I just had to thank you for your red velvet cookie and brownie recipes. The are a wonderful addition to my collection. I only made one change….browned butter….it make the buttery flavor so much more intense. Keep up the great work!!! :)

  19. curious

    this looks so delish! i cant wait to try, i was looking for red velvet variety and stumble upon this oh thank goodness

    oh i really want to know how long will this cookies of yumm lasts? 2weeks? thank you!!

  20. lalala

    How many servings does this recipe yield? Planning on making some for my class this December haha! Gonna need a lot (maybe around 150) :(

  21. Gabriela

    Maybe it’s my elevation but my batter came out a little dry so I added 2 Tablespoons of coconut oil (you can use vegetable Also) and then they were perfect. I’ll also add an extra 1/2 cup of sugar because my husband had a huge sweet tooth but I love it the way it is :)

  22. Anne

    How long do they last in a air tight container?

  23. Fabian Nesbett (sp.) (Neblett)

    Thank you for any other informative website. The place
    else may just I get that kind of information written in such
    an ideal method? I’ve a mission that I am just now working on,
    and I’ve been on the look out for such information.

  24. Charslin

    I’m making these cookies for Thanksgiving they look GREAT my family keep saying that they cant wait to taste them I cant either I hope they turn out as AWSOME as they look Thanks for the recipe HAPPY TURKEY DAY!!!!

    • Charslin

      My Cookies Turned Out Great EVERYONE Loved Them They Everyone Wanted Seconds Hahaha So I Made Them A Batch Today Thanks Once Again For The Great Recipe!!!!

  25. McKenna

    How many do these make? I am throwing a surprise party for my friend’s 17th birthday, and I am inviting 23 people.

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  27. Cindy

    Can I substitute white vinegar to apple cider vinegar? I’ve used it to make red velvet cupcakes and it turned out great, however, not too sure if it works the same for cookies. Please advise. I’d definitely give this mouth watering receipe a shot. Thanks!

    • Kathleen

      To be honest with you, I’ve never tried this recipe with white vinegar so I can not say for sure. Sorry.

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  32. Maizan

    If I were to substitute with brown sugar will the cookies be crunchy and crispy?

    • Kathleen

      Hey Maizan! These cookies are soft and chewy not crunchy and crisp. I’ve never substituted brown sugar so I’m not exactly sure what the results would be. Sorry!

  33. Chelsea

    Hey! I’m currently experimenting on red velvet cookies and your recipe is somehow similar to mine but mine did not turn out as perfect as yours. May I know what’s the vinegar for? What does it do? :)

    • Kathleen

      Vinegar is standard in Red Velvet recipes. It helps give it it’s signature slight tartness.

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  35. Mmi Herndon

    I made a double batch of this cookie dough. I trippled the red color, vanilla and cocoa. These cookies turned out amazing!

    • Kathleen

      Thank you for sharing. I wish I had a double batch right now! LOL 😉

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