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Red Velvet Cookies with crispy edges and chewy centers, featuring white chocolate chips.

Red Velvet Cookies

Deliciously soft and chewy red velvet cookies enriched with chocolate chips, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • ½ cup Butter, softened Not melted, helps cookies hold shape.
  • 1 cup Brown sugar Gives chew and moisture.
  • ½ cup White sugar Helps crisp edges.
  • 1 large Egg Binds ingredients and adds richness.
  • 1 teaspoon Vanilla extract Rounds out cocoa flavor.
  • 1 tablespoon Red food coloring Gel or liquid, adds color.
Dry Ingredients
  • 1 cup All-purpose flour Spoon and level to avoid packing.
  • 2 tablespoons Cocoa powder For red velvet chocolate base.
  • 1 teaspoon Baking soda Provides lift.
  • ½ teaspoon Salt Enhances flavors.
  • 1 cup Chocolate chips Semi-sweet recommended.

Method
 

Preparation
  1. Cream butter and sugars together until fluffy.
  2. Add egg and vanilla, mixing until smooth.
  3. Mix in red food coloring and cocoa powder until evenly tinted.
  4. In a separate bowl, whisk the flour, baking soda, and salt, then add to the wet mixture.
  5. Fold in chocolate chips, saving a small handful for topping.
Chilling the Dough
  1. Scoop the dough into balls and chill for at least 1 hour, up to overnight.
Baking
  1. Preheat oven to 350°F (or 340°F for hot ovens).
  2. Place dough balls on a parchment-lined baking sheet with space between each.
  3. Bake for 9 to 11 minutes until edges are set but centers are slightly underdone.
  4. Let cool on the tray for 5 minutes before transferring to a rack.

Notes

For optimal softness, store cookies in an airtight container with a piece of bread to retain moisture. If desired, cookies can be made without food coloring for a cocoa-brown result.