Dessert

NYC Red Velvet Cookies Recipe

ByMariam Harutyunyan November 2, 2025November 2, 2025

Introduction

These NYC Red Velvet Cookies are soft, chewy, and packed with white chocolate chips. Their vibrant red color and rich cocoa flavor make them a standout treat perfect for any occasion.

The image shows five large, round red velvet cookies with creamy white chocolate chips spread throughout each cookie, giving a rich red and white marbled look. Four cookies are placed on a baking tray lined with transparent parchment paper, revealing a dark gray speckled surface of the tray. One cookie rests on a black metal cooling rack below the tray, on a white marbled background. Scattered white chocolate chips add detail around the cookies on the surface. The cookies have a soft, thick texture with cracks on the surface showing their moist inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

125 g unsalted butter
100 g light brown sugar

75 g white granulated sugar
1 medium egg

1 tsp vanilla extract
1 tsp red food colouring

265 g plain flour
15 g cocoa powder
1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda
1/2 tsp sea salt
300 g white chocolate chips (or chopped white chocolate)

Instructions

Step 1: Add the butter, light brown sugar, and white sugar to a bowl and beat until creamy. A stand mixer with a beater attachment works best.
Step 2: Mix in the egg, vanilla extract, and red food colouring, then beat again until fully combined.
Step 3: Sift in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and sea salt. Beat until the dough forms a consistent cookie dough texture.

Step 4: Fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 5: Weigh and roll the dough into eight balls, about 115-120g each. You can make smaller cookies if preferred.
Step 6: Chill the cookie dough balls in the freezer for at least 30 minutes or in the fridge for about an hour.

Step 7: Preheat your oven to 180°C fan (200°C regular). If your oven runs hot, reduce the temperature to between 160°C and 170°C.
Step 8: Place the chilled cookie dough balls on a lined baking tray, spacing them apart. Four cookies per tray works well.
Step 9: Bake for 12-14 minutes. The cookies will flatten on their own, but you can gently flatten them before baking if you prefer thinner cookies. Smaller cookies will need about 9 minutes baking time.

Step 10: Let the cookies cool on the tray for at least 30 minutes so they set properly. They may look slightly underbaked when you take them out, but they continue to cook as they cool.
Step 11: Enjoy your delicious red velvet cookies!

Tips & Variations

For a more intense cocoa flavor, use Dutch-processed cocoa powder.

Try swapping white chocolate chips for chunks of cream cheese for a tangy twist.
Adding a teaspoon of espresso powder can deepen the chocolate taste without making the cookies taste like coffee.
Make smaller cookies for bite-sized treats, adjusting baking time accordingly.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. You can also freeze the dough balls before baking for up to 3 months. Reheat baked cookies gently in the microwave for 10-15 seconds to refresh their softness.

How to Serve

A close-up of a red velvet cookie broken in half, held between a woman's thumb and fingers. The cookie has two thick layers of deep red, soft, and moist texture with scattered white cream cheese chunks inside and on the surface. The edges are slightly rounded and firm. In the blurred background, more whole red velvet cookies with white chunks rest on a white marbled surface and a black cooling rack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of plain flour?

Plain flour (all-purpose flour) is best for this recipe as it provides the right texture. Using self-raising flour will change the rise and texture of the cookies, so it’s not recommended.

Why do the cookies look underbaked when they come out of the oven?

These cookies continue to set as they cool on the baking tray. Leaving them to rest for at least 30 minutes allows them to finish baking without drying out, resulting in the perfect soft, chewy texture.