Soft, chewy, and bursting with rich cocoa flavor, these Red Velvet White Chocolate Chip Cookies are a treat for the senses. The deep red hue paired with creamy white chocolate chunks creates a stunning contrast that’s as delightful to look at as it is to eat. In just 21 minutes, you can whip up a batch of these indulgent cookies that balance the tangy notes of red velvet with the sweet, velvety melt of white chocolate.
Each bite offers a perfect harmony of textures—crisp edges giving way to a tender, fudgy center. With only 10 minutes of prep, these cookies are a quick yet impressive dessert that’s sure to brighten any occasion. Whether you’re sharing them or savoring solo, they’re a guaranteed crowd-pleaser.
Ingredients for Red Velvet White Chocolate Chip Cookies
- ½ cup unsalted butter (room temperature, softened)
- 1 cup sugar (granulated)
- 1 teaspoon white vinegar (helps with texture and rise)
- 1 large egg (room temperature for better mixing)
- 1 teaspoon vanilla extract (pure vanilla for best flavor)
- 1 ½ teaspoons red food coloring (gel-based recommended for vibrant color)
- 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
- 2 ½ Tablespoons cocoa powder (unsweetened, for rich flavor)
- 1 teaspoon cornstarch (adds softness to cookies)
- ¾ teaspoon baking powder (ensure it’s fresh for proper rise)
- ¼ teaspoon salt (balances sweetness)
- ¾ cup white chocolate chips (or substitute with dark chocolate chips if preferred)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the softened butter and sugar. Mix on medium speed for 3-4 minutes, or until the mixture is pale and fluffy.
- Add the white vinegar and mix until fully combined. Then, add the egg and mix until incorporated. Scrape down the sides of the bowl to ensure even mixing.
- Mix in the vanilla extract and red food coloring until the dough is evenly colored.
- Add half of the flour, along with the cocoa powder, cornstarch, baking powder, and salt. Mix until just combined, then scrape down the sides and bottom of the bowl.
- Add the remaining flour and mix until the dough comes together. Avoid overmixing. Fold in the white chocolate chips until evenly distributed.
- Roll the dough into ping pong-sized balls (about 1.5 tablespoons each) and place them on the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
- Bake for 9-11 minutes, or until the edges are set but the centers are still slightly soft. The cookies will continue to firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Red Velvet White Chocolate Chip Cookies with a drizzle of cream cheese glaze (mix ½ cup powdered sugar, 1 oz cream cheese, and 1-2 tbsp milk). For a festive touch, sprinkle with crushed peppermint or edible glitter. Serve alongside a glass of cold milk, a scoop of vanilla ice cream, or a cup of hot cocoa for a delightful treat.
Storing and Reviving Your Cookies
Store 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. For longer storage, freeze dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake frozen dough directly, adding 1-2 extra minutes to the cook time.
Time-Saving Tips for Busy Bakers
Prep your dough ahead of time! Mix the dry ingredients in a bowl and store them in a ziplock bag for up to a week. When ready to bake, simply combine with the wet ingredients. Use a cookie scoop for evenly sized dough balls, and bake multiple trays at once by rotating them halfway through for even cooking.
Recipe Variations to Try
Swap white chocolate chips for dark chocolate chunks or mint chocolate chips for a twist. For a nutty flavor, fold in ½ cup of chopped pecans or walnuts. If you’re out of red food coloring, use beet powder for a natural alternative. Gluten-free? Substitute the flour with a 1:1 gluten-free blend.
Common Questions Answered
Why vinegar? It enhances the red color and adds a subtle tang. Can I use salted butter? Yes, but omit the added salt. Why cornstarch? It keeps the cookies soft and chewy. If your cookies spread too much, chill the dough for 30 minutes before baking to firm it up.
Red Velvet White Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, room temp
- 1 cup sugar
- 1 teaspoon white vinegar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ teaspoons red food coloring
- 1 ½ cups flour
- 2 ½ Tablespoons cocoa
- 1 teaspoon cornstarch
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup white chocolate chips
Instructions
- Preheat oven to 375℉.
- In a large mixing bowl, combine butter and sugar. Mix for 3-4 minutes or until it’s pale and fluffy.
- Add vinegar and mix until combined. Add the egg until combined. Scrape down the sides of the mixing bowl. Add vanilla and red food coloring and combine.
- Then add half the flour, cocoa, cornstarch, baking powder and salt. Scrape down the sides and the bottom of the mixing bowl. Once fully combined, add the rest of the flour and mix until everything is incorporated. Mix in the white chocolate chips.
- Line cookie sheet with parchment paper or silpat mats.
- Roll dough into ping pong sized balls and place on cookie sheet 2 inches apart.
- Bake for 9-11 minutes.