Red Velvet Cookies
Twenty-four large cocoa-tinted cookies with white chocolate chunks, chilled before baking and cooled on a rack. No frosting is required.
Ingredients
Dry ingredients
- 2¼ cups all-purpose flour Spoon and level
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- 1 cup unsalted butter Softened, not melted
- 1 cup granulated sugar
- 1 cup brown sugar Packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon liquid red food coloring Concentrated gel is not an equal-volume substitute
Mix-in
- 1 cup white chocolate chunks
Instructions
- Whisk flour, cocoa powder, baking soda, and salt in a bowl. In a separate bowl, beat softened butter with granulated and packed brown sugar until creamy.
- Incorporate eggs one at a time, followed by vanilla and liquid red coloring. Mix in the dry ingredients only until combined, then fold through white chocolate chunks.
- Cover and chill 30 minutes. Heat the oven to 350°F and line two large baking trays. Divide dough into twenty-four equal portions, approximately 50 grams each, with about 2 inches space on the trays.
- Bake trays individually for 12–15 minutes, beginning checks at 10 minutes. Remove once edges are firm and the centers are set rather than shiny with raw dough.
- Keep cookies on their tray 5 minutes before moving to a rack. Cool around 25 minutes more before sealing for storage.
Notes
Use liquid food coloring; gel products need their own concentration guidance. Twenty-four large, approximately 50-gram portions. Thirty minutes chilling plus thirty minutes final cooling; two sequential tray bakes total up to thirty minutes. Additional trays extend the estimate. No frosting stage.