If you love red velvet cake, I bet you will love these cookies! These red velvet cookies are delicious, they are soft on the inside and crunchy on the outside. The sweetness of the white chocolate is balanced out with cocoa powder and a hint of coffee, it’s perfect for the winter holidays and Valentine’s day!
Tips
- Use room temperature eggs and butter for this recipe. In general, at room temperature eggs, butter, and milk bond and form an emulsion that traps air. When you bake the cookies, the air expands and produces light, airy, and evenly baked treats. If you forgot to take your egg out from the refrigerator early, you can place the egg in warm water for about 5 minutes.
- Espresso powder is optional but it enhances and intensifies the chocolate flavor.
- You can use a combination of brown and white sugar for sweeter and softer cookies.
Red Velvet Cookies
Course: DessertDifficulty: EasyServings
5
servingsPrep time
15
minutesCooking time
40
minutesCalories
853
kcalCrunchy yet soft cookies with a hint of espresso. Perfect companion to a tea or coffee.
Ingredients
1 1/2 cup all purpose flour
1/4 cup cocoa powder
1 tsp espresso powder (optional)
1/4 cup sugar
3/4 cup brown sugar
1 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter, softened to room temperature
1 large egg, should be at room temperature.
1 1/2 tsp vanilla extract
1/2 tsp red gel food coloring
1 cup white chocolate chips
Directions
- Set aside egg and butter and leave until room temperature.
- Mix flour, cocoa powder, espresso powder, baking soda, and salt in a mixing bowl. Then sift the mixture again. Set aside.
- Using a paddle attachment, cream the butter and sugar until combined, approximately for 1 minute. Beat in the egg and vanilla extract. Once the batter is mixed, add the red food coloring. Mix again until combined.
- Pour the sifted dry ingredients into the batter, mix until just combined. Add in the chocolate chips and stir carefully.
- Cover and chill the dough for at least 2 hours or overnight.
- Preheat oven to 350°F.
- Scoop 1.5 tbsp of cookie dough and roll it into a ball. Transfer to parchment paper or silicone baking mat (Silpat). Space them out 2 inches apart.
- Bake for 10 – 12 minutes. Remove cookies from oven and let it cool in a baking sheet for 5 minutes before transferring it to a cooling rack.
