Red Velvet Cookies with White Chocolate Chips

A favorite flavor of mine has always been red velvet. I do not know if it is the color or the dark chocolate flavor but it is always a go-to when there’s is a decision to be made. Since it is fall, and my favorite season, I decided to decorate and make something tasty.

For these cookies I followed a recipe I had found but altered it to create bigger and thicker cookies. After I made the dough I rolled a good size ball of dough into a ball,  about 3 inches, and placed them into the freezer for 15-30 minutes. I use this trick for most of my cookies that have chips because it keeps the middle soft, outside chewy and the cookie stays a good thick height. The baking time may take a few quick extra minutes but not too many more because the gooey center will set once it is cooling. Enjoy!



Red Velvet White Chocolate Chip Cookies


2 1/4 cups all-purpose flour
2 1/2 Tbsp cocoa powder*
1 1/2 tsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
8 Tbsp butter , at room temperature
6 Tbsp all vegetable shortening , at room temperature
1 1/2 cups granulated sugar
1 large egg
1 large egg yolk
1 1/2 tsp white vinegar
1 1/2 tsp vanilla extract
1 Tbsp red food coloring
1 1/3 cups white chocolate chips

1. Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside.

2. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended.

3. Slowly add in dry ingredients and mix just until combine. Mix in white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Sprayed cookie sheets. Be careful not to flatten the cookies (if you do flatten them a bit just reshape them) and bake in preheated oven 8 – 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.
*If you want a more chocolaty cookie you could replace 1 – 2 Tbsp flour with an additional 1 -2 Tbsp cocoa, the red just won’t be quite as vibrant.


(adapted from

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