White Chocolate Chip Cookie Recipe – Easy Red Velvet Cookies

Last Updated on 4 months by Neha Deshmukh

White Chocolate Chip Cookie Recipe – Easy Red Velvet Cookies

Hey everyone! If you’re anything like me, a good cookie can really make your day. And these aren’t just any cookies – they’re soft, chewy red velvet cookies bursting with sweet white chocolate chips. I first made these for a friend’s birthday, and they were a huge hit! They look so pretty and festive, and honestly, they taste even better than they look. Let’s get baking!

Why You’ll Love This Recipe

These red velvet white chocolate chip cookies are seriously addictive. They’re surprisingly easy to make, even if you’re not a seasoned baker. The slight tang from the buttermilk (don’t worry, we’ll talk about that!) perfectly balances the sweetness of the white chocolate. Plus, who can resist a gorgeous red cookie? They’re perfect for parties, gifting, or just a little self-care treat.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup (120g) all-purpose flour
• 1 tablespoon + 1 teaspoon (8g) cocoa powder
• ½ teaspoon (2.5ml) cornstarch
• ½ teaspoon (2.5ml) baking soda
• ¼ teaspoon (1.25ml) salt
• 4 tablespoons (57g) butter, softened
• 3 tablespoons (43g) vegetable shortening
• ¾ cup (150g) granulated sugar
• 1 large egg
• ½ teaspoon (2.5ml) white vinegar
• ½ teaspoon (2.5ml) vanilla extract
• 1 tablespoon (15ml) red food coloring
• ¾ + 1/8 cup (170g) white chocolate chips

Ingredient Notes

Let’s chat about a few key ingredients to make sure these cookies turn out just right:

• Cocoa Powder: Don’t skimp on the cocoa powder! It’s what gives these cookies that signature red velvet flavor and color. I prefer using a good quality Dutch-processed cocoa for a richer, smoother taste.
• White Chocolate Chips: The quality of your white chocolate chips really matters. Look for a brand that uses real cocoa butter for the best flavor and melting properties. Ghirardelli or Lindt are my go-to choices.
• Vinegar: Yes, vinegar in cookies! It might sound strange, but it reacts with the baking soda to create a light and fluffy texture. You won’t taste it at all, promise! It’s a little baking secret my grandmother taught me.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 375°F (190°C). This is important – a consistent temperature ensures even baking.
2. In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Set this aside for now.
3. In a large mixing bowl (or the bowl of your stand mixer), cream together the softened butter, shortening, and sugar until light and fluffy. This usually takes about 4 minutes. Don’t rush this step – it’s what makes the cookies tender!
4. Add the egg, vinegar, vanilla extract, and red food coloring to the creamed mixture. Mix until everything is well combined. The color will deepen as you mix.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or your cookies will be tough.
6. Gently fold in ¾ + 1/8 cup of white chocolate chips.
7. Scoop the dough into tablespoon-sized balls and place them onto ungreased baking sheets.
8. Bake for 10 minutes. As soon as the cookies come out of the oven, immediately press a few extra white chocolate chips onto the warm tops. This makes them look extra fancy!
9. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t Overbake: These cookies are best when they’re slightly soft in the center.
• Chill the Dough (Optional): If you want thicker cookies, chill the dough for 30 minutes before baking.
• Softened Butter is Key: Make sure your butter is truly softened, but not melted. It should be easy to press your finger into.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use an egg replacer (like flax eggs) and vegan butter/shortening. My friend Sarah swears by this version!
• Gluten-Free Adaptation: Substitute the all-purpose flour with a good quality gluten-free flour blend.
• Spice Level: N/A – these are all about sweet indulgence!
• Festival Adaptations: Add Valentine’s Day themed sprinkles for a romantic touch, or red and green sprinkles for a festive Christmas treat. My kids love helping with this part.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of cold milk or a cup of hot cocoa. They also make a lovely addition to a dessert platter.

Storage Instructions

Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.

FAQs

Let’s answer some common questions:

• What makes these cookies “red velvet”? The combination of cocoa powder, vinegar, and red food coloring creates that classic red velvet flavor and color.
• Can I use dark chocolate chips instead of white chocolate? You can, but it will change the flavor profile significantly. White chocolate complements the red velvet flavor beautifully.
• Can I make this dough ahead of time? Absolutely! You can make the dough up to 2 days in advance and store it in the refrigerator.
• What is the purpose of vinegar in this recipe? The vinegar reacts with the baking soda to create a light and fluffy texture.
• How do I prevent the cookies from spreading too thin? Chilling the dough for 30 minutes before baking can help prevent spreading. Also, make sure your oven temperature is accurate.