Ingredients
Scale
Dry Ingredients:
-
- 2 ¼ cups all-purpose flour: Keeps the cookies light and fluffy.
-
- 2 tablespoons cocoa powder: Use high-quality cocoa for the best flavor. Dutch-process cocoa works wonders for a fudgier texture.
-
- 1 teaspoon cornstarch: Adds tenderness to the cookies.
-
- ½ teaspoon baking soda: Helps the cookies rise and stay soft.
-
- ¼ teaspoon salt: Enhances all the flavors.
Wet Ingredients:
-
- ½ cup unsalted butter, room temperature: Ensures a smooth batter.
-
- ¼ cup vegetable shortening: Adds moisture and tenderness.
-
- 1 cup granulated sugar: Sweetens the cookies perfectly.
-
- 1 large egg: Binds the ingredients together.
-
- 1 egg yolk: Makes the batter extra creamy.
-
- 1 teaspoon white vinegar: Adds that signature red velvet tang.
-
- 1 teaspoon vanilla extract: Use pure vanilla for the best flavor.
-
- 1-2 tablespoons red food coloring: For that iconic red hue.
Mix-Ins:
-
- 1 cup white chocolate chips: The perfect creamy contrast to the tangy red velvet.
Instructions
How to Make Red Velvet White Chocolate Chip Cookies
These cookies are surprisingly easy to make! Just follow these simple steps:
-
- Preheat and Prep: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
-
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
-
- Cream Wet Ingredients: In a large bowl or stand mixer, cream the butter, shortening, and sugar until light and fluffy (about 3 minutes). Add the egg, egg yolk, vinegar, vanilla, and red food coloring. Mix until smooth.
-
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
-
- Shape: Scoop the dough into heaping tablespoons and place them on the prepared baking sheets. Do not flatten the dough.
-
- Bake: Bake for 8-9 minutes. The cookies will look slightly underbaked, but they’ll continue to cook on the hot baking sheet.
-
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 8 - 9 minutes