Red velvet cookies with white chocolate chips | Red velvet cookies recipe | Valentine’s day cookie recipe

Red velvet cookies recipe is one of the most popular and celebrated cookie recipes during Christmas and Valentine’s Day. These red velvet cookies with white chocolate chips are perfectly sweet, soft, chewy and loaded with white chocolate with the flavour of cocoa and vanilla. There is no formal way to have these delectable red velvet chocolate chip cookies but still it is mostly relished with a glass of milk or with a cup of coffee.

Honestly, this super easy valentine’s day cookie recipe is the amalgamation of two popular recipes – red velvet cake and chocolate chip cookies. So you can imagine it is a full proof cookie recipe and nothing can go wrong with it. You will simply get the classic flavour of red velvet in this utterly delicious cookie.

I have a sweet tooth and red velvet flavour is one of my most favourite. It is not because of its ravishing red colour but for its luscious taste and intense flavour too. Whether it is red velvet cake, red velvet truffle, red velvet brownie or a red velvet cookie does not matter, my sweet tooth always gets satisfied when I crave for red velvet. Today, I am dedicating this cookie recipe to all the red velvet lovers on the occasion of Valentine ’s Day.

About the recipe
Tips and Suggestions
How to make red velvet cookies with white chocolate chips (step wise photos)
Recipe Card

Red velvet flavour is the combination of cocoa and vanilla. Red food colour is added to get the vibrant red colour in any red velvet recipe but it does not change the taste and flavour of the recipe. Colour is added just to make the dessert look beautiful and to justify the name. Usually classic red velvet cake is frosted with cheese cream for the hint of tanginess which balances the sweetness of the cake.

There are thousands of red velvet cookies recipes that are easily available over the internet. It’s not an easy task to pick one recipe which will perfectly match the availability of your ingredients and the kitchen equipment. But still I have tried my level best to keep the recipe as simple as possible with the simplest ingredients. I must say this red velvet cookies with white chocolate chips is a perfect cookie recipe for the novice.

I am a kind of person who always run behind perfection and try to learn from mistakes. Nothing has changed for this recipe as well. I have no shame to accept that I have tried this red velvet cookies recipe three times and on my third attempt, it matched my expectation level.

This red velvet cookies with white chocolate chips has got crispy edges and is soft, fluffy and light from the centre. The cookies have got the perfect thickness along with perfectly balanced sweetness and chewiness.

In fact, I have experimented a lot with the food colour as well. First, I have used beetroot powder instead of red food colour. But the colour got faded after baking. I have also used other natural food colouring for the recipe but the colour got dark during the time of baking. So, I came to the conclusion that when you go for any red velvet recipe, red food colour is a must. You can use either liquid food colour or gel food colour according to your preference. I have mentioned the measurement of both in the recipe.

The exciting part of preparing red velvet cookies homemade is that the control is completely in your hand. You can prepare it small, medium or large according to your preferred size. You can bake it till soft or crispy according to your own preferences.

Red velvet cookies recipe is very simple and easy to make. It requires very limited ingredients which are easily available in any supermarket or store. The best part of preparing the Valentine’s day cookie recipe is that it gets prepared very quickly without investing much time and effort. In fact, it can be doubled or tripled in quantity and prepared in large batches too. These cookies could be a perfect companion for small tea parties or kitty parties.

Red velvet cookies with white chocolate chips with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. If you follow the steps precisely then you will surely stop buying red velvet cookies from outside.

• Always use soft butter at room temperature for soft cookie. Don’t use melted butter for the recipe.
• Use all the ingredients at room temperature.
• Use combination of brown sugar and caster sugar for the perfect texture of the cookie. Brown sugar adds chewiness to the cookies.
• Add both baking powder and baking soda to make the cookie light and fluffy.
• Don’t skip vanilla extract from the recipe. It enhances the flavour of the cookie.
• You can add either liquid food colour or food colour gel for the recipe.
• After preparing the cookie dough, it is very important to refrigerate it for at least 30 minutes to get thick and soft cookies. If you don’t refrigerate the dough then the cookie will spread further during the time of baking and the thickness will be very less.
• Place the cookie dough at least 2 inches away from each other during the time of baking. Keep space to let the cookie spread during the time of baking.

There are lot of variations that can be done in this red velvet cookies recipe.

• Instead of white chocolate chips, you can also use dark chocolate chips or semi sweet milk chocolate chips.
• If you are not very fond of chocolate then you can skip chocolate chips too.
• Other than adding chocolate chips into the cookie dough, you can dip the baked cookies into the melted chocolate and sprinkle some sparkles on it.
• You can also add cheese cream frosting on the cookies instead of adding chocolate chips.

All purpose flour: One of the primary ingredients of any red velvet cookie recipe.

Brown sugar and caster sugar: I have used both brown sugar and caster sugar for the recipe. Both are equally important for the recipe.

Brown sugar is the combination of molasses into the refined white sugar. It adds chewiness to the cookie. I have used light brown sugar for the red velvet cookie. Caster sugar adds sweetness to the cookie and balances the texture.

Butter: Another most important ingredient for the cookie recipe. I have used unsalted butter at room temperature for the recipe. If you are using salted butter then skip salt from the recipe. It makes the cookie soft and fluffy.

Egg: Eggs help to bind all the ingredients and helps to prepare perfect cookie dough. It adds softness to the cookie.

Cocoa powder: An absolute necessary ingredient for any red velvet recipe.

Vanilla extract: Vanilla extract cuts the pungent odour off the eggs and it enhances the flavour of the red velvet cookie recipe.

Baking powder and baking soda: Both baking powder and baking soda are used as raising agents which help to make the cookie recipe light and fluffy. Always check the date of the baking powder and baking soda before use.

Red food colour: It adds the bright and vibrant colour to the red velvet cookies with white chocolate chips. You can use either liquid food colour or gel food colour for the recipe.

Salt: Little bit of salt enhances the flavour and balances the taste of the cookie. If you are using salted butter then you can skip salt from the recipe.

White chocolate chips: It complements the taste, texture and flavour of the red velvet cookie.

To prepare the red velvet cookies with white chocolate chips, it is very important to use all ingredients at room temperature. First measure all the ingredients to keep everything handy.

Then take all-purpose flour, cocoa powder, baking powder, baking soda and salt, one by one into a mixing bowl and mix it with a fork or wired whisker.

Take the butter (at room temperature) into a large mixing bowl. Add brown sugar and caster sugar, one by one onto the bowl. Mix the contents till creamy in texture with a hand mixer in medium speed.

Add an egg and mix it well for half a minute with hand mixer. Then add vanilla extract into the mixture and combine it well.

Add red food colour into the bowl and mix it in low speed. I have used liquid red food colour for the recipe because it is easily available in any supermarket and shop. You can also use red gel colour for the recipe. But food gel colour is not easily available everywhere.

Then add the all-purpose flour-cocoa mixture into the butter-sugar mixture in small portions and combine it slowly with a spatula.

At the end, add the white chocolate chips and combine it well. Preserve 2 tablespoons white chocolate chips for later use. Cover the whole mixture with cling film and refrigerate it for an hour.

Take the cookie dough out from the refrigerator and pinch out 1½ tablespoons or around 30 grams dough from it. Roll the portion inside your palms and make a sphere. Repeat the same process and make 30 grams spheres with rest of the cookie dough.

Place 9 spheres at a time on the parchment paper lined baking tray. Keep at least 2 inches space between each sphere to let it spread during the time of baking.

Then transfer the baking tray into the middle of the preheated oven at 190°C/170°C Fan for 9 minutes. I always like it crispier from edge and soft at the centre.

If you like soft chocolate chip cookies, then you can bake it for lesser time around 7-8 minutes. But if you like extra crispy and crunchy biscuits then bake it for longer around 10-11 minutes.

Take out the tray from the oven and very carefully transfer the baked cookies on wired racks to let it cool down for 5 minutes. Then insert some chocolate chips on each soft cookie to look beautiful. Allow the cookies to cool down completely before storing. The extra chocolate chips which are added at the end may take some extra time to get set.

Many cookie recipes have already been shared in my previous posts. You can check few of them like

Chocolate chip cookies without brown sugar
Jeera cookies

..And Many more…

1 cup = 250 ml

• 1½ cups all-purpose Flour
• 1½ tablespoons Cocoa powder
• ½ teaspoon Baking soda
• 1 teaspoon Baking powder
• ¼ teaspoon Salt
• 115 Grams or ½ cup Unsalted butter
• ½ cup Light brown sugar
• 1/3 cup Caster sugar
• 1 Egg
• ½ tablespoon Vanilla extract
• 1 tablespoon liquid red food colour or ½ tablespoon of red food colour gel
• 1 cup white chocolate chips, preserve 2 tablespoons for later use

1. Take a large mixing bowl and add 1½ cups all-purpose flour, 1½ tablespoons cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt, one by one into it. Mix all the ingredients with a fork or wired whisker and keep it aside.
2. Take another mixing bowl and add 115 grams or ½ cup soft Butter into it.
3. Pour the ½ cup light brown sugar and 1/3 cup caster sugar into the mixing bowl and mix it with the help of a hand mixer. Mix all the ingredients evenly in medium speed till it becomes smooth and creamy. Scrap the sides and bottom with the help of a spatula when required.
4. Add 1 egg into the bowl and mix it in medium speed for another 30-45 seconds.
5. Add ½ tablespoon vanilla extract and mix it well.
6. Add 1 tablespoon liquid red food colour or ½ tablespoon of red food colour gel into the bowl and mix it evenly in low speed. Keep the hand mixer aside.
7. Add the all-purpose flour mixture (Step 1) in 2-3 batches to the butter-sugar mixture and combine it slowly to an even mixture with the help of a rubber spatula.
8. Preserve 2 tablespoons white chocolate chips for later use and add rest of the white chocolate chips into the mixture and combine it well.
9. Cover the cookie dough with cling film and refrigerate it for an hour.
10. Take the baking tray out. Measure and cut parchment paper and place it over the tray.
11. On the other hand, preheat the oven at 190°C/170°C Fan/Gas 5.
12. Take the cookie dough outside after 1 hour and pinch out 1½ tablespoons or around 30 grams dough from it. Roll the portion inside your palms and make a sphere. Repeat the same process and make 30 grams spheres with rest of the cookie dough.
    Note: If you like large shaped cookies then take out the dough accordingly with a spoon and shape it round with hands. The baking time may vary due to the difference in size of cookies.
13. Place 9 spheres at a time on the parchment paper lined baking tray. Keep at least 2 inches space between each sphere to spread during the time of baking.
14. Place the baking tray in the middle of the preheated oven and bake it for exactly 9 minutes.
    Note: If you like soft red velvet cookies, then you can bake it for lesser time, around 7-8 minutes. But if you like extra crispy and crunchy biscuits then bake it for longer around 10-11 minutes.
15. Take out the tray from the oven.
16. Transfer the baked cookies very carefully on wired racks to cool down for 5 minutes. Then insert some chocolate chips on each soft cookie to look beautiful. Allow the cookies to cool down completely before storing. The extra chocolate chips which are added at the end may take some extra time to get set.
17. Store the cookies in an airtight container.

You can serve the red velvet cookies with white chocolate chips warm or after cooling down. But, I must say a warm cookie straight from the oven with a glass of cold milk is a complete bliss. Serve the red velvet cookies recipe with a cup of tea or coffee and enjoy this homemade delight.

How to store red velvet cookies?

The biggest trouble occurs while storing the delicious red velvet cookies because it disappears so quickly. The best way to store it is in airtight container at a cool dry place for up to 3 days.

Red velvet cookies with white chocolate chips | Red velvet cookies recipe | Valentine's day cookie recipe

Serves: 24 medium sized cookies Prep Time: 10 Minutes (excluding the time to refrigerate dough) Cooking Time: 15 MInutes 15 MInutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 1½ cups all-purpose Flour
• 1½ tablespoons Cocoa powder
• ½ teaspoon Baking soda
• 1 teaspoon Baking powder
• ¼ teaspoon Salt
• 115 Grams or ½ cup Unsalted butter
• ½ cup Light brown sugar
• 1/3 cup Caster sugar
• 1 Egg
• ½ tablespoon Vanilla extract
• 1 tablespoon liquid red food colour or ½ tablespoon of red food colour gel
• 1 cup white chocolate chips, preserve 2 tablespoons for later use

Instructions

1. Take a large mixing bowl and add 1½ cups all-purpose flour, 1½ tablespoons cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt, one by one into it. Mix all the ingredients with a fork or wired whisker and keep it aside.
2. Take another mixing bowl and add 115 grams or ½ cup soft Butter into it.
3. Pour the ½ cup light brown sugar and 1/3 cup caster sugar into the mixing bowl and mix it with the help of a hand mixer. Mix all the ingredients evenly in medium speed till it becomes smooth and creamy. Scrap the sides and bottom with the help of a spatula when required.
4. Add 1 egg into the bowl and mix it in medium speed for another 30-45 seconds.
5. Add ½ tablespoon vanilla extract and mix it well.
6. Add 1 tablespoon liquid red food colour or ½ tablespoon of red food colour gel into the bowl and mix it evenly in low speed. Keep the hand mixer aside.
7. Add the all-purpose flour mixture (Step 1) in 2-3 batches to the butter-sugar mixture and combine it slowly to an even mixture with the help of a rubber spatula.
8. Preserve 2 tablespoons white chocolate chips for later use and add rest of the white chocolate chips into the mixture and combine it well.
9. Cover the cookie dough with cling film and refrigerate it for an hour.
10. Take the baking tray out. Measure and cut parchment paper and place it over the tray.
11. On the other hand, preheat the oven at 190°C/170°C Fan/Gas 5.
12. Take the cookie dough outside after 1 hour and pinch out 1½ tablespoons or around 30 grams dough from it. Roll the portion inside your palms and make a sphere. Repeat the same process and make 30 grams spheres with rest of the cookie dough.

Note: If you like large shaped cookies then take out the dough accordingly with a spoon and shape it round with hands. The baking time may vary due to the difference in size of cookies.

13. Place 9 spheres at a time on the parchment paper lined baking tray. Keep at least 2 inches space between each sphere to spread during the time of baking.
14. Place the baking tray in the middle of the preheated oven and bake it for exactly 9 minutes.

Note:  If you like soft red velvet cookies, then you can bake it for lesser time, around 7-8 minutes. But if you like extra crispy and crunchy biscuits then bake it for longer around 10-11 minutes.

15. Take out the tray from the oven.
16. Transfer the baked cookies very carefully on wired racks to cool down for 5 minutes. Then insert some chocolate chips on each soft cookie to look beautiful. Allow the cookies to cool down completely before storing. The extra chocolate chips which are added at the end may take some extra time to get set.
17. Store the cookies in an airtight container.

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