Red Velvet White Chocolate Cookies (Printable)

Soft red velvet cookies with white chocolate chips and classic tangy cocoa flavor

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup vegetable oil
07 - 1 cup granulated sugar
08 - 1/2 cup light brown sugar, packed
09 - 2 large eggs, room temperature
10 - 2 tsp vanilla extract
11 - 2 tsp red food coloring (gel or liquid)
12 - 1 tsp distilled white vinegar

→ Mix-ins

13 - 1 1/2 cups white chocolate chips

# How To Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat the butter, oil, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract, red food coloring, and vinegar until fully combined.
05 - Gradually mix in the dry ingredients until just combined. Avoid overmixing.
06 - Stir in white chocolate chips until evenly distributed.
07 - Scoop dough (about 2 tablespoons per cookie) onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11-13 minutes, until the edges are set and the centers appear slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The texture is somewhere between fudgy brownie and cakey cookie, basically the best of both worlds
  • That red velvet tang comes through beautifully without being overpowering
  • White chocolate was born to pair with cocoa and these cookies prove it
02 -
  • The vinegar might seem strange but it's absolutely essential for that classic red velvet tang and proper texture development
  • These continue baking on the hot sheet, so removing them when they look slightly underdone is the secret to perfectly soft centers
  • Room temperature ingredients really do matter here, cold eggs can cause the batter to curdle and affect the final texture
03 -
  • For extra tall cookies, chill the scooped dough for 30 minutes before baking to prevent excessive spreading
  • A light sprinkle of flaky sea salt on top right after baking creates this insane sweet-salty contrast nobody can quite put their finger on

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