A perfect treat for Valentine’s Day or Christmas, these Red Velvet White Chocolate Chip Cookies are sweet, soft, chewy and delicious!
Welcome to Knife & Paddle, where we’re about to embark on a baking adventure that combines the rich allure of red velvet with the sweet decadence of white chocolate chips. Get ready to elevate your cookie game with this Red Velvet White Chocolate Chip Cookie recipe. It’s a delightful fusion of flavors and textures that’s sure to become a favorite in your repertoire. Let’s dive into the ingredients and learn how to create these heavenly treats together. Mix up a batch for Christmas, Valentine’s Day or just because you love red velvet!
Why you’ll love Red Velvet White Chocolate Chip Cookies
- A combination of red velvet cake and chocolate chip cookies all in one!
- Bright red and white cookies are perfect for Christmas or Valentine’s Day!
- Easy to make!
- Chewy, rich and delicious!
Ingredients in Red Velvet White Chocolate Chip Cookies
- All-purpose flour: I use unbleached flour for all my recipes but bleached works too!
- Cocoa powder: Use unsweetened cocoa powder that adds that subtle chocolate flavor.
- Cornstarch: gives structure, helps to hold the cookie together and yields a thicker, chewier cookie.
- Baking soda: acts as a leavening agent.
- Salt: enhances flavor and brings out sweetness.
- Butter: adds flavor and richness and aids in the browning process.
- Vegetable shortening: helps yield a thicker, rounder cookie.
- Granulated sugar and dark brown sugar: Sugar plays a significant role in baking cookies besides the obvious, providing sweet flavor. It also helps to caramelize the cookie. Dark brown sugar gives cookies a rich, molasses flavor.
- Eggs: act as a binding agent and helps make the cookie softer.
- White vinegar: provides a flavor booster, reacts with baking soda brings and helps to lift the batter.
- Pure vanilla extract: adds a rich flavor profile and enhances the aroma.
- Red food coloring: provides the bright red color.
- White chocolate chips: adds delicious flavor and contrast to the cookies.
Red Velvet White Chocolate Chip Cookies-Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup butter (softened)
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 eggs
- 1 1/2 tsp white vinegar
- 1 1/2 tsp pure vanilla extract
- 2 tbsp red food coloring (liquid)
- 2 1/2 cups white chocolate chips (reserve 1/2 cup to top or drizzle)
Instructions
- Preheat oven to 375 °F.
- In a mixing bowl, whisk together flour, unsweetened cocoa powder, cornstarch, baking soda, salt and set aside.
- Using a stand mixer with a paddle attachment or hand mixer, beat butter, vegetable shortening, granulated sugar and dark brown sugar until light and fluffy.
- Add eggs, one at a time, white vinegar, pure vanilla extract and red food coloring and beat until combined.
- Add dry ingredients and beat until smooth.
- Fold in white chocolate chips and mix well.
- Use a cookie scoop to gather dough. Roll dough into 1 1/2 inch balls. Drop dough balls onto a baking sheet 2-3 inches apart.
- Bake for 8-10 minutes or until the edges are set or lightly brown.
- Remove cookies and let sit on the baking sheet for 2-3 minutes. Press in 5-6 additional vanilla chocolate chips if desired.
- Then transfer to a wire rack and cool completely.
- Serve and enjoy!
5 Essential Tools for Making Cookies
The following tools will make your baking experience much easier!
- Kitchen Aid Mixer: Although a hand mixer works well, the Kitchen Aid Mixer makes baking much easier. If you bake often, I recommend investing in a good mixer. Be on the lookout as these mixers go on sale usually during Mother’s Day and Christmas.
- Baking Sheets: I highly recommend investing in these Doughmakers Cookie Sheets, especially if you love to bake cookies. The aluminum, patented, pebble patten, allows the cookie sheet to heat up quickly and evenly, as well as cool down quickly. In addition, the sheets allow for even air flow and browns cookies perfectly. The cookies are so easy to release directly from the sheet without having to use non-stick coatings or parchment paper.
- Cookie scoop: for round and evenly portioned cookies, use a cookie scoop.
- Thin spatula: a thin spatula will help you to remove your cookies from the baking sheet with ease. It will also help eliminate cookie distortion when removing!
- Wire racks: If you haven’t invested in a wire rack or two, you should. Placing your baked goods on wire racks help with both cooling and eliminating carryover baking.
Serving and Presentation
Once these cookies are done, it’s time to share and enjoy. Simply arrange them on a platter or add them to a cookie platter for a delightful holiday treat. In addition, package them in festive boxes, tins or treat bags and give them as delightful homemade gifts.
Variations
Try pressing in extra white chocolate chips to give the cookie a pop of color. In addition, melt the chocolate in the microwave at 30 second intervals, add to a ziptop bag, cut off the corner and drizzle over the top of the cookie for an interesting flair.
Storing and Freezing
Place cookies in an airtight container for up to 5 days. To freeze, place cookies in an airtight container, placing wax paper between layers for up to 3 months.
Bake up a batch for your favorite Valentine!
There you have it – a detailed guide to creating the most indulgent Red Velvet White Chocolate Chip Cookies. Bake up a batch, share your creations with us, and let the aroma of these delightful treats fill your kitchen. Stay tuned for more exciting recipes, happy baking and remember…
Life’s too short to eat bad food!
For other Valentine’s Day recipes try:
Chocolate Cutout Sugar Cookies
Chocolate Ganache Raspberry Tart
Valentine’s Day Blossom Cookies
Quick Chocolate Covered Strawberries
White Chocolate Covered Pretzels
Chambord and Champagne Cocktail
Red Velvet White Chocolate Chip Cookies
Equipment
- Stand mixer with paddle attachment or hand mixer
- Mixing bowls
- Baking Sheets
- Wire racks
- Cookie Scoop
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup butter softened
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 eggs
- 1 1/2 tsp white vinegar
- 1 1/2 tsp pure vanilla extract
- 2 tbsp red food coloring liquid
- 2 1/2 cups white chocolate chips reserve 1/2 cup to top or drizzle
Instructions
- Preheat oven to 375 °F.
- In a mixing bowl, whisk together flour, unsweetened cocoa powder, cornstarch, baking soda, salt and set aside.
- Using a stand mixer with a paddle attachment or hand mixer, beat butter, vegetable shortening, granulated sugar and dark brown sugar until light and fluffy.
- Add eggs, one at a time, white vinegar, pure vanilla extract and red food coloring and beat until combined.
- Add dry ingredients and beat until smooth.
- Fold in white chocolate chips and mix well.
- Use a cookie scoop to gather dough. Roll dough into 1 1/2 inch balls. Drop dough balls onto a baking sheet 2-3 inches apart.
- Bake for 8-10 minutes or until the edges are set or lightly brown.
- Remove cookies and let sit on the baking sheet for 2-3 minutes. Press in 5-6 additional vanilla chocolate chips if desired.
- Then transfer to a wire rack and cool completely.
- Serve and enjoy!
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