Description
Irresistible Red Velvet White Chocolate Chip Cookies that are soft, chewy, and full of flavor.
Ingredients
Scale
- 1.5 cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup, packed, light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 2.5 teaspoons red food coloring
- 1 cup white chocolate chips
- Sprinkles, optional
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a stand mixer, beat butter and sugars until light and fluffy, about 2 minutes. Add the egg, milk, vanilla, and food coloring and mix well.
- Add flour mixture, mixing until completely combined. Stir in white chocolate chips until evenly distributed.
- Using a medium size cookie scoop, drop cookie dough on prepared baking sheets, leaving 2 inches for spreading. If desired, press decorative sprinkles into the dough.
- Bake for 10 minutes. The cookies will not look cooked in the center, but they will finish cooking while cooling on the cookie sheet.
- Remove from oven and let cookies rest on baking sheet for 10 minutes. Then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 5 days.
Notes
- Ensure your baking soda is fresh for the best rise.
- You can substitute half the white chocolate chips with dark chocolate chips for an added flavor contrast.
- These cookies pair well with a glass of milk or a cup of coffee.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg