Description
Delicious NYC-style Red Velvet Cookies that are soft, chewy, and packed with rich cocoa flavor and white chocolate chips. Perfectly sized large cookies with a beautiful red hue and a sweet, creamy finish, ideal for a special treat or dessert.
Ingredients
Scale
Wet 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
Dry Ingredients
- 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
Add-ins
- 300 g white chocolate chips (or chopped white chocolate)
Instructions
- Cream the Butter and Sugars: Add your butter, light brown sugar, and white granulated sugar to a bowl and beat until the mixture is smooth and creamy. A stand mixer fitted with a beater attachment works best for this step.
- Add Egg, Vanilla, and Food Colouring: Incorporate the medium egg, vanilla extract, and red food colouring into the creamy mixture and beat again until fully combined and vibrant red.
- Mix Dry Ingredients: Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, and sea salt into the wet mixture. Beat together until the cookie dough forms a uniform consistency.
- Fold in White Chocolate Chips: Add the white chocolate chips to the dough and beat or fold until they are evenly distributed throughout the dough.
- Portion the Cookie Dough: Weigh out the dough into eight equal balls, approximately 115-120 grams each. For smaller cookies, portion smaller balls accordingly.
- Chill the Dough: Place the cookie dough balls in the freezer for at least 30 minutes or refrigerate for about an hour to firm up the dough.
- Preheat the Oven: While the dough chills, preheat your oven to 180°C fan (200°C conventional). If your oven runs hot, adjust to 160-170°C accordingly.
- Arrange Dough on Baking Tray: Remove the chilled dough from the freezer or fridge and place the balls on a lined baking tray, spacing four per tray.
- Bake the Cookies: Bake in the preheated oven for 12-14 minutes. If you prefer flatter cookies, gently flatten the dough balls before baking. For smaller-sized cookies, reduce baking time to about 9 minutes.
- Cool the Cookies: Allow the cookies to cool on the baking tray for at least 30 minutes as they continue to set and bake slightly while cooling, ensuring a soft texture inside.
- Serve and Enjoy: Once cooled, enjoy these rich, chewy, and beautifully red velvet cookies with white chocolate chips.
Notes
- Chilling the dough is essential to prevent excessive spreading during baking and helps develop flavor.
- Use white chocolate chips or chopped white chocolate for pockets of sweet creaminess that complement the cocoa.
- Adjust the red food colouring to your desired intensity.
- If your oven runs hot, reduce temperature as noted to avoid burning the cookies.
- These cookies continue to bake slightly while cooling on the tray, so don’t worry if they look a bit soft when you first remove them.
- You can make smaller cookies by adjusting the dough ball size, but reduce baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cookies, white chocolate chips, NYC style cookies, chewy cookies, cocoa cookies, homemade cookies
