Red Velvet White Chocolate Chip Cookies
These amazing Red Velvet White Chocolate Chip Cookies are 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.
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I’ve made numerous changes to the original 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.
On the other hand, if you add too much flour, the cookies become tough! I added additional red food coloring so the cookies would maintain their rich, red color, because I also increased the cocoa. I 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.
The first time I made these cookies, 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 degrees 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 on the white chocolate chips. 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, Red Velvet White Chocolate Chip Cookies are superb. They have great texture, vivid color, delicious double chocolate taste, and they’re 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 or other holiday celebrations and special occasions. I highly recommend you try it sometime–just watch your time very carefully. If you’re looking for a fabulous treat, consider giving Red Velvet White Chocolate Chip Cookies a try. These are so easy to prepare, you can make them anytime–there doesn’t even have to be a special occasion!
When I initially posted this recipe in January 2013, I was still using an iPhone for a camera, so my pictures weren’t as clear as I would have liked. Plus, the tips of most of the white chocolate chips burned, so I was not a happy camper even though the cookies tasted great.
I recently remade these Red Velvet White Chocolate Chip Cookies to give away to friends and I made sure this time that the tips didn’t burn! After 10 minutes, I tented foil over top of the cookies to prevent burning. My cookies still took about 13 minutes and they weren’t quite done, but I took them out of the oven anyway because the tips of the white chocolate chips were just starting to discolor.
Red Velvet White Chocolate Chip Cookies are the real deal. They’re beautiful, festive and a delight to eat. Give this recipe a try soon!
Red Velvet White Chocolate Chip Cookies are a wonderful Valentine’s Day treat. But they’re also great to make anytime of the year.
These cookies have great texture–chewy and crunchy at the same time
This close up shows how beautiful Red Velvet White Chocolate Chip Cookies are.
Here’s what I did.
I used these ingredients.
Soften butter in large mixing bowl. Add Crisco shortening, sugar, eggs, vanilla, white vinegar, cocoa powder, cornstarch, baking soda, salt and 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.
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.
Red Velvet White Chocolate Chip Cookies have great double chocolate flavor! Your sweetheart will love a handful of them.
Here’s the recipe.
RED VELVET WHITE CHOCOLATE CHIP COOKIES
(Recipe adapted from Cooking Classy)
Red Velvet White Chocolate Chip Cookies
Equipment
- 2 large 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens cookies
- 3 tbsp. cocoa
- 1 1/2 tsp. cornstarch
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 stick unsalted butter softened, 1/2 cup
- 6 tbsp. Crisco shortening no subtitutes
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 tsp. white vinegar
- 2 tsp. pure vanilla extract
- 1 tbsp. red food coloring
- 11.5 oz. pkg. white chocolate chips NOT vanilla chips or premiere white baking chips
Instructions
- Mix butter, shortening, sugar, eggs, vinegar, vanilla, red food coloring, cocoa, cornstarch, baking soda and salt with an electric mixer until smooth and creamy.
- Stir in flour and half the white chocolate chips with a wooden spoon.
- 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.
- Rotate cookie sheets on oven racks after six minutes of baking time.
- Cool completely.
Notes
Recipe adapted from Cooking Classy.
© Can’t Stay Out of the Kitchen
Nutrition
- 3 cups [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal flour”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens cookies)
- 3 tbsp. cocoa
- 1 ½ tsp. cornstarch
- ¾ tsp. baking soda
- ½ tsp. salt
- 1 stick (1/2 cup) unsalted butter, softened
- 6 tbsp. [url href=”http://www.crisco.com/” target=”_blank” title=”crisco shortening”]Crisco[/url] shortening
- 1 ½ cups sugar
- 2 large eggs
- 1 ½ tsp. white vinegar
- 2 tsp. [url href=”http://www.mccormick.com/Spices-and-Flavors/Extracts-and-Food-Colors/Extracts/Pure-Vanilla-Extract” target=”_blank” title=”pure vanilla extract”]McCormick[/url] pure vanilla extract
- 1 tbsp. [url href=”http://www.mccormick.com/Spices-and-Flavors/Extracts-and-Food-Colors/Food-Colors/Red-Food-Color” target=”_blank” title=”red food color”]McCormick[/url] 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 flour and half the white chocolate chips with a wooden spoon.
- 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.
Red Velvet White Chocolate Chip Cookies have double the chocolate with cocoa and white chocolate chips in the cookie.
Red Velvet White Chocolate Chip Cookies are great for special occasions like birthdays or anniversaries. But you don’t have to have a special occasion to celebrate with these fabulous cookies. Enjoy them anytime!
You may also enjoy these delicious recipes!
Red Velvet White Chocolate Chip Cookies
Equipment
- 2 large 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens cookies
- 3 tbsp. cocoa
- 1 1/2 tsp. cornstarch
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 stick unsalted butter softened, 1/2 cup
- 6 tbsp. Crisco shortening no subtitutes
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 tsp. white vinegar
- 2 tsp. pure vanilla extract
- 1 tbsp. red food coloring
- 11.5 oz. pkg. white chocolate chips NOT vanilla chips or premiere white baking chips
Instructions
- Mix butter, shortening, sugar, eggs, vinegar, vanilla, red food coloring, cocoa, cornstarch, baking soda and salt with an electric mixer until smooth and creamy.
- Stir in flour and half the white chocolate chips with a wooden spoon.
- 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.
- Rotate cookie sheets on oven racks after six minutes of baking time.
- Cool completely.