If you're a fan of the classic red velvet flavor and love indulging in sweet and chewy cookies, then my red velvet cookie recipe is perfect for you.
ingredient
- 1 ¾ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- ½ cup unsalted butter, softened to 65 to 67ºF (18 to 19ºC)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon red gel food coloring
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 cup white chocolate chips, divided
Directions
- Preheat the Oven – Set the oven rack to the middle position and the heat to 350ºF ( 177ºC). Line two large baking sheets with parchment paper. Set aside.
- Combine Dry Ingredients – In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream the Butter and Sugar – In a stand mixer fitted with the paddle attachment, add softened butter and sugar. Beat on medium-high speed (setting 7) until light and fluffy, about 2 minutes.
- Add the Egg and Color – Add the egg, red food coloring, and vanilla. Beat over medium speed (setting 5) until combined, about 30 seconds.
- Add the Flour – Add half of the flour mixture, and mix on low speed until just combined. Mix in the sour cream. Add the remaining flour, and mix until combined.
- Add the Chocolate – Add ¾ cup of the white chocolate chips. Stir on low speed until just combined.
- Portion – Scoop out 2 tablespoons of dough (1 ounce or 30 grams). Evenly space the cookie dough, at least 2 inches apart on the baking sheets, they will spread, about 10 per tray.
- Bake – Bake one sheet at a time for 6 minutes, then rotate. Continue to bake until the edges just set and the tops are slightly glossy, about 4 to 6 minutes. Remove the tray from the oven and immediately press some of the remaining chocolate chips on top of the warm cookie. Bake the remaining tray of cookies.
- Cool – Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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