Name: Red Velvet White Chocolate Chip Cookies
Prep time: 20 min
Cook time: 8 min
Total time: 148 min
Ingredients: 1/2 cup 1 stick unsalted butter, room temperature; 1/2 cup coconut sugar; 1/3 cup granulated sugar; 1 large egg (room temperature); 1 tsp. pure vanilla extract; 1-1/2 cups all-purpose flour; 3 Tbsp. unsweetened cocoa powder; 1/2 tsp. baking soda; 1/4 tsp. kosher salt; red food coloring; 1 cup white chocolate chips

These red velvet cookies are a perfect sweet treat for Valentine’s Day or any occasion. With a rich cocoa flavor, soft and chewy texture and a vibrant red hue, they’re as delicious as they are beautiful. The dough is infused with vanilla, cocoa and a touch of red food coloring, then studded with creamy white chocolate chips for a delightful contrast. After chilling, the cookies are baked just until the edges set, keeping the centers soft and fudgy. The result is a decadent, bakery-worthy treat that’s sure to impress!

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Red Velvet White Chocolate Chip Cookies

Prep Time 20 minutes

Cook Time 8 minutes

Chill 2 hours

Total Time 2 hours 28 minutes

Servings 24 cookies

Calories 113 kcal

Author Lizzy Briskin

Ingredients

1/2 cup 1 stick unsalted butter, room temperature
1/2 cup coconut sugar
1/3 cup granulated sugar
1 large egg room temperature
1 tsp. pure vanilla extract
1-1/2 cups all-purpose flour
3 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
red food coloring
1 cup white chocolate chips

Instructions

Using an electric mixer, beat together butter, coconut sugar and granulated sugar until light and fluffy. Add egg and vanilla and beat until well combined.
In separate bowl, combine flour, cocoa powder, baking soda and salt.
Gradually add dry ingredient mixture to butter mixture, mixing until just combined. Add red food coloring, a few drops at a time, to reach desired color. Fold in chocolate chips.
Cover bowl and refrigerate for at least 2 hours or overnight.
When ready to bake, preheat oven to 350 degrees F and line baking sheet with parchment paper.
Divide dough into roughly 1½ tablespoon-sized balls and arrange on baking sheet, leaving at least 2 inches between each cookie.
Bake 7 to 8 minutes, until edges are darkened and center is set. Cool on baking sheet 5 minutes then transfer to wire rack to cool.