These moist, tender Red Velvet White Chocolate Chip Cookies are truly as good as they look. Too good to save for a special occasion – make a batch soon!
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.
These 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 wonderful 365 days of the year, but with their beautiful color, they the perfect go-to for Christmas, Valentines Day and Forth of July.
Source: Cooking Classy
More Cookie Recipes
- Turtle Thumbprint Cookies -Crunchy and chocolatey with just the right touch of caramel!
- Soft Batch Christmas M&M cookies – soft, fluffy, and chewy cookie the kids are sure to love!
- Lemon White Chocolate Chip Cookies – Perfect fresh lemony taste with chocolatey goodness!
More Red Velvet Recipes….
Red Velvet White Chocolate Chips Cookies
Ingredients
- 1/2 Cup Unsalted Butter at Room Temperature
- 1 Cup Sugar
- 1 Teaspoon Distilled White Vinegar
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 1 1/2 Teaspoons Red Food Coloring
- 1 1/2 Cups All-Purpose Flour
- 2 1/2 Tablespoons Cocoa
- 1 Teaspoon Cornstarch
- 3/4 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 3/4 Cup Plus More for Garnish White Chocolate Chips
Instructions
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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 incorporated. Mix in the White Chocolate Chips.
- Line cookie sheets with parchment or Silpat mats.
- Roll dough into ping pong ball sized balls and place on prepared cookie sheets 2 inches apart. I did not flatten them.
- 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.
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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!!
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!!! 🙂
Really good recipe! Thank You!
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
Emmy so glad you liked the! Sorry I was away from my computer for a bit.
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!!
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!
Yay! So glad you liked them 🙂
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?
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.
I made them, but they didn’t spread out a lot. 🙁
HHhhmmm….I wonder what happened:(
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. =\
Do you know if you can use whole wheat flour?
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.
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.)
About how many cookies does this recipe make? I plan to make them for our cookie swap this week!
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 🙂
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!
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.
These are gorgeous and would fit in perfectly on a holiday spread table!
These look so beautiful!!! I love red velvet! 🙂
I love red velvet anything! Your cookies look extra delicious with such a generous amount of white chocolate chips!
Tis the season, for treats that fa la la their way into our hearts and tummies! Beautiful and festive color.
They look almost too pretty to eat! But I would still try one 🙂