Red Velvet White Chocolate Chip Cookies

January 30, 2013Teresa

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.

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 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 | Can't Stay Out of the Kitchen| these delicious #redvelvet #cookies are filled with #whitechocolatechips for a rich, deep #chocolate flavor. #dessert

Red Velvet White Chocolate Chip Cookies are a wonderful Valentine’s Day treat. But they’re  also great to make anytime of the year.

Red Velvet White Chocolate Chip Cookies | Can't Stay Out of the Kitchen| these delicious #redvelvet #cookies are filled with #whitechocolatechips for a rich, deep #chocolate flavor. #dessert

These cookies have great texture–chewy and crunchy at the same time

Red Velvet White Chocolate Chip Cookies | Can't Stay Out of the Kitchen| these delicious #redvelvet #cookies are filled with #whitechocolatechips for a rich, deep #chocolate flavor. #dessert

This close up shows how beautiful Red Velvet White Chocolate Chip Cookies are. 

 

Here’s what I did.

Red Velvet White Chocolate Chip Cookies | Can't Stay Out of the Kitchen| these delicious #redvelvet #cookies are filled with #whitechocolatechips for a rich, deep #chocolate flavor. #dessert

I used these ingredients.

Red Velvet White Chocolate Chip Cookies | Can't Stay Out of the Kitchen| these delicious #redvelvet #cookies are filled with #whitechocolatechips for a rich, deep #chocolate flavor. #dessert

Soften butter in large mixing bowl. Add Crisco shortening,  sugar, eggs, vanilla, white vinegar, cocoa powder, cornstarch, baking soda, salt and red food coloring. 

Red Velvet White Chocolate Chip Cookies | Can't Stay Out of the Kitchen| these delicious #redvelvet #cookies are filled with #whitechocolatechips for a rich, deep #chocolate flavor. #dessert

Mix all ingredients together with an electric mixer.

Red Velvet White Chocolate Chip Cookies | Can't Stay Out of the Kitchen| these delicious #redvelvet #cookies are filled with #whitechocolatechips for a rich, deep #chocolate flavor. #dessert

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.

Red Velvet White Chocolate Chip Cookies | Can't Stay Out of the Kitchen| these delicious #redvelvet #cookies are filled with #whitechocolatechips for a rich, deep #chocolate flavor. #dessert

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.

Red Velvet White Chocolate Chip Cookies | Can't Stay Out of the Kitchen| these delicious #redvelvet #cookies are filled with #whitechocolatechips for a rich, deep #chocolate flavor. #dessert

Spray cookie sheets with cooking spray. Roll cookie dough into balls and place on sprayed cookie sheets. Press remaining white chocolate chips into cookies.

Red Velvet White Chocolate Chip Cookies | Can't Stay Out of the Kitchen| these delicious #redvelvet #cookies are filled with #whitechocolatechips for a rich, deep #chocolate flavor. #dessert

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.

Red Velvet White Chocolate Chip Cookies | Can't Stay Out of the Kitchen| these delicious #redvelvet #cookies are filled with #whitechocolatechips for a rich, deep #chocolate flavor. #dessert

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 | Can't Stay Out of the Kitchen| these delicious #redvelvet #cookies are filled with #whitechocolatechips for a rich, deep #chocolate flavor. #dessert

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)

Print Recipe
Red Velvet White Chocolate Chip Cookies BigOven - Save recipe or add to grocery list Yum
Fabulous red velvet cookie with double the chocolate flavor because white chocolate chips are added to the dough.
Red Velvet White Chocolate Chip Cookies | Can't Stay Out of the Kitchen
Prep Time 15 minutes
Cook Time 12 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 12 minutes
Servings
Ingredients
Red Velvet White Chocolate Chip Cookies | Can't Stay Out of the Kitchen
Instructions
  1. Mix butter, shortening, sugar, eggs, vinegar, vanilla, red food coloring, cocoa, cornstarch, baking soda and salt.
  2. Stir in flour and half the white chocolate chips with a wooden spoon.
  3. Roll dough gently into balls.
  4. Spray cookie sheets with cooking spray.
  5. Place red velvet balls on top of cookie sheet.
  6. Press about 4 or 5 white chocolate chips into each cookie gently so the cookie is not flattened excessively.
  7. Bake at 375° about 11-12 minutes or until done.
  8. Be careful! After 13 minutes the white chocolate chips will start to turn brown.
Recipe Notes

NOTE: Be careful! After 13 minutes the white chocolate chips will start to turn brown!

NOTE: If your oven hasn't baked these cookies after 10 minutes you may want to tent the cookies with foil to prevent the white chocolate chips from scorching or turning brown.

NOTE: I cooked the cookies in the middle part of my oven and rotated racks every 5 minutes. After 10 minutes I covered the rack above my cookies with foil so that the tops of the white chocolate chips wouldn’t brown. I took the cookies out of the oven at 13 ½ minutes and they were still raising, but a few of the cookies started getting light brown on the tips of the white chocolate chips. I allowed the cookies to cook the rest of the way in the pans on the counter and allowed the cookies to cool completely before removing from pans.

Recipe adapted from Cooking Classy.

 

[b]Red Velvet White Chocolate Chip Cookies[/b]
Recipe Type: Cookies, Brownies and Bars
Cuisine: American
Author: Teresa Ambra adapted from [url href=”http://www.cookingclassy.com/2012/08/red-velvet-white-chocolate-chip-cookies/” target=”_blank” title=”red velvet white chocolate chip cookies”]Cooking Classy[/url]
Prep time:
Cook time:
Total time:
Serves: 42
Fabulous red velvet cookie with double the chocolate flavor because white chocolate chips are added to the dough.
Ingredients
  • 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
Instructions
  1. Mix butter, shortening, sugar, eggs, vinegar, vanilla, red food coloring, cocoa, cornstarch, baking soda and salt.
  2. Stir in flour and half the white chocolate chips with a wooden spoon.
  3. Roll dough gently into balls.
  4. Spray cookie sheets with cooking spray.
  5. Place red velvet balls on top of cookie sheet.
  6. Press about 4 or 5 white chocolate chips into each cookie gently so the cookie is not flattened excessively.
  7. Bake at 375° about 11-12 minutes or until done.
  8. Be careful! After 13 minutes the white chocolate chips will start to turn brown.
Notes
Be careful! After 13 minutes the white chocolate chips will start to turn brown![br][br]If your oven hasn’t baked these cookies after 10 minutes you may want to tent the cookies with foil to prevent the white chocolate chips from scorching or turning brown.[br][br]I cooked the cookies in the middle part of my oven and rotated racks every 5 minutes. After 10 minutes I covered the rack above my cookies with foil so that the tops of the white chocolate chips wouldn’t brown. I took the cookies out of the oven at 13 ½ minutes and they were still raising, but a few of the cookies started getting light brown on the tips of the white chocolate chips. I allowed the cookies to cook the rest of the way in the pans on the counter and allowed the cookies to cool completely before removing from pans.

Red Velvet White Chocolate Chip Cookies | Can't Stay Out of the Kitchen| these delicious #redvelvet #cookies are filled with #whitechocolatechips for a rich, deep #chocolate flavor. #dessert

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 | Can't Stay Out of the Kitchen| these delicious #redvelvet #cookies are filled with #whitechocolatechips for a rich, deep #chocolate flavor. #dessert

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 Sandwich Cookies

Red Velvet Sandwich Cookies | Can't Stay Out of the Kitchen | the most spectacular #redvelvet #cookie ever! These #whoopiepies have a luscious cream cheese, coconut and pecan frosting. They're absolutely amazing. #dessert

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies | Can't Stay Out of the Kitchen | these sensational 6-ingredient #cookies are perfect for the #holidays & #Christmas #baking. They start with a #RedVelvet #cakemix making them so quick & easy. #Dessert #RedVelvetCookies #RedVelvetDessert #ChristmasDessert #ChristmasCookieExchange

Red Velvet Funfetti Cookies

Red Velvet Funfetti Cookies | Can't Stay Out of the Kitchen | these amazing #cookies are so easy since they start with a #RedVelvet #cakemix! Then they're filled with sprinkles for a quick and easy #dessert you can make in about 20 minutes! #chocolate

28 Comments

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  • nora

    May 23, 2015 at 9:52 pm

    Hello,

    Greetings from Malaysia… I have a question to ask.. Can i substitute the sugar with brown sugar? Or can i reduce from 11/2 cup to 1 cup only? I dont really like sweetness.. Coz for me the white choc chip is already sweet.. Will it affect my cookies.. Thanks…

    1. Teresa

      May 24, 2015 at 6:15 pm

      Hey, Nora. These substitutions will greatly affect the taste of the cookie, but that isn’t necessarily a bad thing. You can always try it and if you don’t like it go back to the original recipe and see if you like it that way better. Thanks for stopping by.

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  • Julz

    March 9, 2013 at 2:49 pm

    Hi. I was wondering if I could substitute something for shortening. Txs.

    1. Teresa

      March 9, 2013 at 3:02 pm

      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.

  • melanieandchristy

    February 15, 2013 at 1:53 pm

    Wow…these look amazing! Can’t wait to try them! ~ Melanie

    1. Teresa

      February 15, 2013 at 1:54 pm

      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.

      1. melanieandchristy

        February 15, 2013 at 1:58 pm

        Okay, I’ll be careful. Thanks for the tip! 🙂

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  • bazinga1907

    February 3, 2013 at 12:20 am

    These look so cute 🙂

    1. Teresa

      February 3, 2013 at 6:04 pm

      Yes, they are adorable!

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  • Laura

    February 1, 2013 at 9:21 am

    How perfect!

    1. Teresa

      February 1, 2013 at 7:36 pm

      They are great!

  • raychiemac

    January 31, 2013 at 11:46 am

    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 🙂

    1. Teresa

      January 31, 2013 at 2:58 pm

      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!

  • Tamara Leigh: The Kitchen Novelist

    January 31, 2013 at 11:36 am

    Goodness, I’m trying to drop a few pounds, Teresa. Now I’m craving something I should not. Looks delish as usual!

    1. Teresa

      January 31, 2013 at 3:01 pm

      Thanks! Go eat a dose of salad with your cookie. 🙂

  • Anne ~ Uni Homemaker

    January 31, 2013 at 1:04 am

    This looks so festive and cute, just in time for Valentine’s Day!

    1. Teresa

      January 31, 2013 at 3:04 pm

      They’re great. Hope you enjoy!

  • cookazido

    January 30, 2013 at 11:45 pm

    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.

    1. Teresa

      January 30, 2013 at 11:59 pm

      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.

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