Red Velvet Cookies

Print Recipe

Prep Time 15

Cook Time 11

Course Dessert

Servings 18 cookies

Ingredients

1 ½ cups + 2 tablespoons 204 g all-purpose flour, spooned and leveled
2 tablespoons 10 g Dutch process cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup 168 g salted butter, softened
¾ cup 165 g light brown sugar
¼ cup 50 g granulated white sugar
2 egg yolks at room temperature
1 tablespoon vanilla
1-1 ½ teaspoons red gel food coloring depending on desired redness
¾ cup 150 g chopped white chocolate or white chocolate chips

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter, light brown sugar, and granulated white sugar until light and fluffy.
Add the egg yolks, vanilla, and red food coloring to the butter mixture, and beat until fluffy.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Fold in the chopped white chocolate until evenly distributed throughout the dough.
Scoop the dough into 18 balls and place them two inches apart on the prepared baking sheets.
Bake the cookies for 10-12 minutes for slightly underdone centers or longer for crispier edges.
Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack for an additional 5 minutes.
If desired, add extra white chocolate chunks on top of the cookies after baking.
Store any leftovers in an airtight container for up to three days.

Notes

Properly measure your flour by spooning it into the measuring cup and leveling it off. Avoid scooping directly from the bag, as it can lead to using too much flour. Alternatively, use a kitchen scale for accurate measurements (1 cup = 125 grams). Enjoy your delightful cookies!