Red Velvet White Chocolate Chip Cookies


I thought these were great cookies. Like, really special. They have a nice red velvet chocolate flavor and benefit from a perfect soft cookie texture.


The original recipe calls for chocolate chips, but I felt like white chocolate chips would be a better flavor pairing and would be more aesthetically-pleasing. I added the chips prior to baking, as opposed to just out of the oven, and the white chocolate burned just a little but. I think adding the chips to the cooling cookies would be better timing.

I brought the leftover cookies to work the next day, and all of the red velvet cookies disappeared while the funfetti sugar cookies barely had any takers. I think that says it all.

Based on this recipe.


1 1/2 cups + 1 tbsp. (198 g) all-purpose flour
1/4 cup (21 g) unsweetened natural cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, room temperature
3/4 cup (150 g) light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
1 tbsp. whole milk
2 tsp. vanilla extract
1 1/2 tbsp. red food coloring
1 cup (180 g) white chocolate chips (plus extra for decoration)


  1. In a medium bowl, whisk flour, cocoa, baking soda, and salt. Set aside.
  2. Cream butter in a stand mixer with paddle attachment on high speed for one minute.
  3. Beat in sugars for another minute.
  4. Beat in egg, milk and vanilla extract, scraping sides as needed.
  5. Add food coloring, then beat until combined.
  6. Pour dry ingredients into wet ingredients, then beat on low speed until soft dough is formed. Add more food coloring as desired.
  7. Add the white chocolate chips on low speed.
  8. Cover dough and chill in refrigerator for at least one hour or overnight.
  9. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  10. Take 1.5 tablespoons of dough (~18-20 cookies), roll into a ball, and place on baking sheet.
  11. Bake 10-11 minutes, remove from oven, and stick a few chocolate chips into the tops of the warm cookies. Allow cookies to cool for 5 minutes before transferring to a wire rack to cool completely.