Red Velvet Cookies With White Chocolate Chunks

 These Red Velvet Cookies With White Chocolate Chunks are packed with the fun and flavor of red velvet cake into a simple, much faster, cookie. Super sweet and tender with a slightly fudgy center, they contain creamy white chocolate chunks that nod to the snowy frosting on the cake version. Tip: if you want to avoid getting red food color everywhere, have some wax paper around to lay dirty utensils on and press the cookie dough down. This recipe will make 24 cookies.

Ingredients Of Red Velvet Cookies With White Chocolate Chunks

  • ½cup/115 grams unsalted butter (1 stick), at room temperature
  • ¾cup/150 grams granulated sugar
  • 1large egg
  • 1 to 1½tablespoons red food coloring, preferably gel
  • 1½teaspoons vanilla extract
  • 1½cups/195 grams of all-purpose flour
  • 3tablespoons cocoa powder
  • ½teaspoon baking soda
  • ½teaspoon fine sea salt
  • 2tablespoons buttermilk or whole milk
  • 4ounces/115 grams white chocolate, coarsely chopped into chunks (¾ cup)

Method Of Red Velvet Cookies With White Chocolate Chunks

  1. Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
  3. Add 1 tablespoon red food coloring (and up to 1½ tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
  4. In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
  5. Add about ¾ of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1½ inches between each piece. Use your palm to flatten the balls slightly.
  6. Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies, appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.

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