NYC Red Velvet Cookies
These NYC-style red velvet cookies are bakery-style, oversized, and packed with a soft, chewy texture and a rich red velvet flavor. They’re loaded with white chocolate chips and perfect for indulging in a luxurious treat or sharing with someone special.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 large cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookies:
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 large egg + 1 egg yolk, room temperature
- 1 tsp vanilla extract
- 1 tsp red food coloring (gel recommended)
- 2 cups (250g) all-purpose flour
- ¼ cup (20g) unsweetened cocoa powder
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups (225g) white chocolate chips
Instructions
- Prepare the Oven and Baking Sheet:
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the Wet Ingredients:
- Mix in the egg, egg yolk, vanilla extract, and red food coloring until well combined.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add the White Chocolate Chips:
- Fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape the Cookies:
- Divide the dough into 8 large portions (approximately â…“ cup each). Roll each portion into a ball and place them on the prepared baking sheets, spacing them about 3 inches apart. Gently flatten the tops slightly with your hand.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are set but the centers still appear slightly soft. The cookies will continue to cook as they cool.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For vibrant color, use gel food coloring instead of liquid to avoid thinning the dough.
- Add a sprinkle of flaky sea salt on top of the cookies before baking for a salty-sweet twist.
- These cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months.
Find it online: https://ukfinda.com/nyc-red-velvet-cookies/