Soft & Chewy Red Velvet Cookies with White Chocolate Drizzle (No Chill!)
These Red Velvet Cookies have brownie-like centers, crispy edges, and a hint of cocoa for that classic red velvet flavor. The dough comes together in one bowl without a mixer, and a combination of more brown sugar than granulated sugar plus an extra egg yolk gives these cookies their thick, chewy texture. They’re ready in just 45 minutes, making them perfect for busy weeknights.
PREP TIME
10 minutes
COOK TIME
9 minutes
INGREDIENTS
12
Serves: 12
Ingredients
- 0.5 cup0.5 cup0.5 cup Butter, Unsalted, melted and cooled slightly
- 0.75 cup0.75 cup0.75 cup Light Brown Sugar
- 0.25 cup0.25 cup0.25 cup Granulated White Sugar
- 1 whole1 whole1 whole Egg, at room temperature
- 1 whole1 whole1 whole Egg Yolk, at room temperature
- 1 Tbsp1 Tbsp1 Tbsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp Red Food Coloring
- 1.66 cups1.66 cups1.66 cups All Purpose Flour
- 0.25 cup0.25 cup0.25 cup Cocoa Powder
- 0.75 tsp0.75 tsp0.75 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 4 oz4 oz4 oz White Chocolate, roughly chopped
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350°F/177°C. Line two baking sheet pans with parchment paper.
- In a large bowl, whisk the butter, brown sugar, and granulated sugar until combined.
- Add the egg, yolk, vanilla, and red food coloring and mix until smooth.
- Sift the flour, cocoa powder, baking soda, and salt over the wet ingredients and mix just until combined. The cookie dough will be thick.
- Using a 1 ½ ounce cookie scoop, portion out the dough. Roll each cookie into a ball and arrange on the cookie sheets, spacing 3 inches apart.
- Bake one sheet at a time for 9-11 minutes, until the centers are puffed and the edges are set. Remove from the oven and allow the cookies to cool for 5 minutes on the hot sheet pan before transferring to a cooling rack.
- For the white chocolate: In a microwave-safe bowl, microwave the white chocolate for 15 seconds. Stir, then microwave in 15-second increments until melted and smooth.
- Dip or drizzle the slightly cooled cookies into the white chocolate allow to set at room temperature.
Notes
Thick cookies: If you prefer flatter cookies, ban your sheet pan on a heat-safe surface a couple of times as soon as you remove the cookies from the oven. White chocolate: If drizzling over the cookies, you only need 4 ounces; if dipping the cookies, use 8 ounces. If using white chocolate chips, then you will need about ⅔ cup for 4 ounces. Yield: Using a 1 ½-ounce cookie scoop yields 12 cookies. If you make smaller cookies, check after 7-8 minutes of baking. Add 1-2 minutes for larger cookies.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Cookies Desserts Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 292 |
| Fat: | 13 g |
| Carbohydrates: | 38 g |
| Protein: | 6 g |
| Cholesterol: | 35 g |
| Sodium: | 180 mg |
| Fiber: | 3 g |
| Sugars: | 19 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Soft & Chewy Red Velvet Cookies with White Chocolate Drizzle (No Chill!)”
Leave a Reply
You must be logged in to post a comment.
i will take 20 right this moment thank you!!