This was the perfect weekend for baking, since it was so cold outside. Cold and icy, too–not a good weather combination. I’d much rather be inside than out during weather like this! And there’s nothing like baking to help make things warm and cozy. I had thought about making some Red Velvet cookies at Christmastime but since I didn’t have a chance to then, I thought these would be great for Valentines Day.
These Red Velvet White Chocolate Chip Cookies are a little crispy, but also little chewy. They’re more chewy if you eat them slightly warm or when they just cool. After they cool and sit a bit they get crispier, but still have a little chewiness to them. They also have a deep rich red color, thanks to the unsweetened cocoa powder in the dough. I like the deep red color myself, but if you like your Red Velvet cookies a little brighter, use a little less cocoa powder–try 1/2 Tablespoon less.
RED VELVET WHITE CHOCOLATE CHIP COOKIES by NancyC
Makes about 2 1/2 dozen cookies
- 1 2/3 cups all-purpose unbleached flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 1/2 Tablespoons unsweetened cocoa powder (or just use 3 Tablespoons if you want a brighter red cookie color–the cocoa darkens the batter)
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 Tablespoons milk
- 2 teaspoons pure vanilla extract
- 1 Tablespoon red food coloring (liquid or gel)
- 1 1/2 cups white chocolate chips, plus a few more chips for the top of each cookie
Preheat oven to 350˚F. Line several cookie sheets with parchment paper; set aside.
In medium-size bowl blend flour, cornstarch, baking soda, baking powder, salt, and cocoa powder.
In large bowl, cream softened butter with the sugar. Add in the egg, milk, and vanilla extract, mixing well, then add the red food coloring and blend well.
Gradually stir the flour mixture into the butter/egg mixture, mixing well. Fold in the white chocolate chips, incorporating them evenly into the cookie dough–dough will be thick. Refrigerate for 20 to 30 minutes.
When dough has been chilled, remove from refrigerator and roll into 1 1/2-inch balls. Place on prepared baking sheets a few inches apart and press 3 extra white chocolate chips into the top of each cookie. Bake at 350˚F for 11 to 12 minutes. Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Note: the cookies will look a little puffy when you take them out of the oven, but then they’ll settle as they’re cooling.
I was going to make another type of Red Velvet cookie, but I ran out of red food coloring! So I’ll have to make that another time. Have you made any Red Velvet cookies or desserts lately?