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Red Velvet Cookies

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These Red Velvet Cookies are soft, chewy, and packed with a rich cocoa flavor, complemented by sweet white chocolate chips. With their vibrant red color, they’re perfect for Valentine’s Day, Christmas, or any special occasion!

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring (liquid or gel)
  • 1 teaspoon white vinegar
  • 1 cup (170g) white chocolate chips

Instructions

1. Make the Dough

  1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  2. In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy (about 2 minutes).
  3. Mix in the egg, vanilla extract, red food coloring, and vinegar until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the white chocolate chips.

2. Chill the Dough

  1. Cover the dough and refrigerate for at least 30 minutes (this prevents spreading).

3. Preheat the Oven

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

4. Bake the Cookies

  1. Scoop about 1 ½ tablespoons of dough (or use a medium cookie scoop) and place them 2 inches apart on the baking sheet.
  2. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
  3. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Food Coloring: Use gel food coloring for a more vibrant red without adding excess liquid.
  • Make Ahead: Dough can be refrigerated for up to 48 hours before baking.
  • Storage: Keep cookies in an airtight container at room temperature for up to 5 days.