Red Velvet Cookies
March 15, 2018 | By Jeremy Scheck | 4 Comments
Soft, chewy, sweet. A little chocolatey, definitely red: these cookies are going to become your new favorites. This recipe is originally from the wonderful website, Sally’s Baking Addiction. She uses regular chocolate chips, but I like the flavor of the white chocolate chips and the characteristic contrast between the deep red and bright white colors. The dough does have to chill for at least an hour, but you could make the dough ahead of time and leave it ready–to–bake in the fridge for up to three days. As I often do, you could even scoop it, freeze it, and bake from frozen whenever you want (this method might require an extra minute in the oven.)
Red Velvet Cookies
- 1 and 1/2 cups + 1 tablespoon (200g) all purpose flour
- 1/4 cup (21g) natural cocoa powder (not Dutch–process)
- 1 teaspoon baking soda
- Pinch kosher salt
- 1 stick (113g) unsalted butter, room temperature
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 egg
- 1 tablespoon buttermilk or milk
- 1 teaspoon vanilla extract
- Red food color, to taste
- 1 cup (180g) white chocolate chips + more for presentation
- Line a baking sheet or two with parchment paper or silicone baking mats.
- In a small bowl, whisk together the flour, cocoa, baking soda, and salt, making sure to get out any lumps in the cocoa.
- In a medium mixing bowl, cream the butter and sugar for a few minutes until lightened.
- Add the egg, buttermilk, vanilla, and food color to taste. Beat well.
- Dump in the dry ingredients, and mix on low until they are almost completely combined.
- Add the white chocolate chips and mix until they are evenly distributed and no streaks of dry ingredients remain.
- Cover with plastic wrap and chill in the fridge for at least an hour before scooping and baking. Preheat the oven to 350°.
- Scoop 1.5 tablespoon cookies, and bake two batches one at a time for 11-12 minutes. When the cookies come out, immediately press 2-5 white chocolate chips on the top of the cookies --- to make them look extra special. After 5 minutes of cooling on the sheet, transfer the cookies to a wire rack to cool completely.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
We’ve made a few of the cookies on this site and these were THE BEST. We used the Ghiradelli white chocolate chips – tasty!
These are SO good! They melt in your mouth. Huge hit with the family. Perfect for Valentine’s Day! I have learned that baking by weighing ingredients is a game changer. Will be making these again and again.
I made these with a chopped up Ghiradelli white chocolate bar and they were incredible!
Made these in my college apartment with my roommates! Such an easy and fun recipe! Also so yummy. Highly recommend 🙂