This amazing Red Velvet White Chocolate Chip Cookie is heavenly. I figured it was time to roll out another Red Velvet cookie for Valentine’s Day. This one has lots of luscious chocolate flavor in a beautifully crimson cookie, but it also has a double dose of chocolate with the addition of white chocolate chips. NOT vanilla chips, real white chocolate chips.
I found this recipe at Cooking Classy although I’ve made a number of changes to her second version of this cookie. As I’ve stated multiple times before, I’m not into flat cookies. As a general rule for cookies, the flour ingredients have to be twice the amount of sugar in a recipe or the cookies will flatten. You need the bulk of the flour to enable the cookies to hold their shape and not flatten out too much all over the pan during baking. I added additional red food coloring because I increased the cocoa so the cookies would maintain their rich, red color. I also didn’t bother with just using one of the eggs as a yolk. I used whole eggs and adjusted for the moisture content by the increase in flour.
I only had one disappointment with this cookie. The tips of the white chocolate chips browned. My cookies did not cook in 8-9 minutes at 375 as this recipe stated. Mine took over 13 minutes. To fix this problem, I recommend you remove the cookies from the oven after 11-12 minutes at the most–even if the cookies are not completely cooked through or the tops of the white chocolate chips will start browning and make the cookie less attractive. I didn’t actually overbake the cookies but these cookies have to be removed prior to being finished if you want to prevent discoloration. I recommend watching the cookies like a hawk after 10 minutes so you can be ready to pull them from the oven really quickly.
As far as taste goes, this cookie is superb. It has great texture, vivid color, delicious double chocolate taste, and it’s crunchy and chewy at the same time. The smell of these cookies baking and sitting on my counter was amazing! This is a marvelous cookie for Valentine’s Day. I highly recommend you try it sometime–just watch your time very carefully. If you’re looking for a fabulous Valentine’s Day treat, a cookie for the Christmas holidays, or just a very special occasion, consider giving Red Velvet White Chocolate Chip Cookies a try. These are so easy you can make them anytime–there doesn’t even have to be a special occasion!
This is a wonderful Valentine’s Day treat.
These cookies have great texture–chewy and crunchy at the same time.
This close up shows how beautiful these cookies are. Unfortunately, the tips of the white chocolate chips browned.
Here’s what I did.
Soften butter in large mixing bowl.
Add Crisco shortening.
Add sugar.
Add eggs. Instead of one egg, and one egg yolk I added both whole eggs.
Add vanilla.
Add white vinegar.
Add cocoa powder.
Add cornstarch.
Add baking soda.
Add salt.
Add red food coloring.
Mix all ingredients together with an electric mixer.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Add white chocolate chips. NOT vanilla chips. Real white chocolate chips have cocoa powder in the ingredients.
I measured out half of the chips and added them to the cookie batter.
Here I’ve added the white chocolate chips.
Here’s the mixture after I’ve stirred in the last two ingredients with a wooden spoon. Don’t ever add flour with an electric mixer to cookies or cakes or it will toughen and overmix the ingredients.
Spray cookie sheets with cooking spray. Roll cookie dough into balls and place on sprayed cookie sheets.
Press remaining white chocolate chips into cookies.
Bake around 11-12 minutes at 375. Cookies may not appear done but cooking them any longer may cause the white chocolate chips to brown.
These cookies are delicious. Consider whipping up a batch of these for Valentine’s Day parties.
Your family will love these heavenly cookies.
These cookies are pretty easy to make up. You can have them ready to eat in about 30 minutes.
These cookies have great double chocolate flavor! Your sweetheart will love a handful of these delicious Red Velvet White Chocolate Chip Cookies!
Here’s the recipe.
RED VELVET WHITE CHOCOLATE CHIP COOKIES
(Recipe adapted from Cooking Classy)
3 cups UNBLEACHED all-purpose flour (bleached flour toughens cookies)
3 tbsp. cocoa
1 ½ tsp. cornstarch
¾ tsp. baking soda
½ tsp. salt
1 stick butter, softened
6 tbsp. Crisco shortening
1 ½ cups sugar
2 large eggs
1 ½ tsp. white vinegar
2 tsp. vanilla extract
1 tbsp. red food coloring
11.5-oz. pkg. white chocolate chips
Mix butter, shortening, sugar, eggs, vinegar, vanilla, red food coloring, cocoa, cornstarch, baking soda and salt. Stir in UNBLEACHED flour and half the chocolate chips with a wooden spoon. Using a mixer to add the flour toughens cookies. Roll dough gently into balls. Spray cookie sheets with cooking spray. Place red velvet balls on top of cookie sheet. Press about 4 or 5 white chocolate chips into each cookie gently so the cookie is not flattened excessively. Bake at 375° about 11-12 minutes or until done. Be careful! After 13 minutes the white chocolate chips will start to turn brown. About 3 dozen cookies.
I was really disappointed when the tips started to turn brown. This didn’t affect the taste of the cookie only the appearance.
This is a great holiday or Valentine’s day treat. They’re also great for special occasions like birthdays or anniversaries.
I’ve saved a couple of these delicious jewels for you! Try one.
You may also like these recipes:
Red Velvet Gooey Butter Cake Bars
Red Velvet Cheesecake Brownies
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Hi. I was wondering if I could substitute something for shortening. Txs.
I know it’s not good to cook with hydrogenated oils. So sorry. The problem with cookies is if you substitute butter or margarine the cookies will flatten out horribly. You can do it, but you will have to increase your flour which will change the dynamic of the sweetness and other ingredients. I would increase flour by at least 1/2 cup (maybe more) and bake one cookie to see how it does. If you need more flour add more. If you add as much as a cup of flour I would probably add at least 1/4 cup more sugar, too. See what you think.
Wow…these look amazing! Can’t wait to try them! ~ Melanie
They are good. Just be careful not to keep the cookies in past about 13 minutes or the white chocolate chips will start to brown.
Okay, I’ll be careful. Thanks for the tip!
These look so cute
Yes, they are adorable!
How perfect!
They are great!
I really enjoyed the education on baking I received from this post! I get so nervous about changing ratios while baking, so thanks for this info
I’m so glad it helped. I’ve had to learn the hard way over the years! I’m to the point now that whether than waste the ingredients and dough by making things according to someone else’s directions I use my common sense and if something doesn’t feel right I change it!
Whenever I feel uneasy about a recipe and I fail to go with my gut instinct it always ends up a mess!
Goodness, I’m trying to drop a few pounds, Teresa. Now I’m craving something I should not. Looks delish as usual!
Thanks! Go eat a dose of salad with your cookie.
This looks so festive and cute, just in time for Valentine’s Day!
They’re great. Hope you enjoy!
I didn’t know that about the ratio of flour to sugar affecting the flatness of the cookie. I am glad to find that out as having my cookies turn out flat really bugs me. I appreciate you sharing that information.
I would also say that too much oil also makes a difference. If a recipe calls for shortening you cannot substitute butter or the cookie will flatten as well.
I go by texture. If the mixture is gooey or oily, it’s usually going to flatten out. I always add more flour.