Red Velvet White Chocolate Cookies

These red velvet cookies have your name written all over it

These cookies aren’t just pretty to look at, but they’re equally delicious as well. Soft and fudgy, the kiss of cocoa with the vanilla notes from the white chocolate blend together seamlessly. Plus, the touch of buttermilk adds a little extra somethin’.

Makes 12 medium-sized cookies

Ingredients:

Dry

• 200g all-purpose flour

• 2 ½ tablespoons cocoa powder, sifted

• ¾ teaspoon baking soda

• ½ teaspoon fine salt

• 155g white chocolate chips

Wet

• 113g unsalted butter, softened

• 70g white granulated sugar

• 90g light brown sugar

• 1 teaspoon vanilla extract

• 1 large egg

• 1 teaspoon gel red food colouring

• 2 tablespoons buttermilk 

Equipment

• Baking sheets

• Parchment paper/silicone mat

• Whisk

• Medium mixing bowls

• Spatula

• Cookie scoop/tablespoon

• Wire rack

Directions:

1. Preheat oven to 350°F. Line the baking sheets with parchment paper/silicone mat and set aside.

2. In a medium bowl, whisk together all dry ingredients and set aside.

3. In a medium bowl, cream together the butter, white sugar, and light brown sugar until light and creamy. Whisk in vanilla extract until combined.

4. Add in the egg then whisk until smooth. Add food colouring and whisk again. Finally, add the buttermilk and whisk until fully mixed.

5. Whisk half of the dry ingredients into the wet until there are a few streaks of flour left. Fold in the rest of the dry ingredients with a spatula until the dough is just combined and no pockets of flour remain (avoid overmixing).

6. Scoop cookie dough and place it onto the prepared baking sheet. Keep repeating and make sure to leave ~3 inches of space between each dough ball.

7. Place in the preheated oven and bake until the edges are set. The middle should be slightly underdone (but not raw), about 8-10 minutes.

8. Right after taking the cookies out of the oven, lightly tap the baking sheet a few times on a wire rack.

9. Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.

Notes + tips:

• I used a medium cookie scoop which is equivalent to two heaping tablespoons.

• Tapping the baking sheet will deflate the cookie so it doesn’t cool with a dome. It helps give the grooves/cracks on the top + makes the cookie more chewy and fudgy.

• If you don’t want to bake the cookies straight away, you can pre-scoop the dough, place them on a tray, and refrigerate (for up to 5 days) or freeze (for up to 2 months).

• Baked cookies can stay fresh for up to 4-5 days if stored in an airtight container.

Enjoy and I’ll see you later. 👋

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