This post is dedicated to my wonderful mother, Debbie. My mom loves all things red velvet – especially the cake – and I thought these cookies were a fun spin-off of one of her favorite desserts.
I’ve always known how fortunate I am to have such an amazing mother. She’s the most caring, generous, and loving person I’ve ever known and I was lucky to realize this at a young age. While others were embarrassed to be seen with their moms in their preteen or teenage years, I always loved to spend time with her and would gladly accompany her to the grocery store or other errands. During my college years and now that I’ve moved away from home, I don’t get to see her as much as I’d like, but I make sure to visit home every few weeks to hang out with her.
My mother has given me and taught me so much. She has always been 100% supportive of my hobbies and interests and has always encouraged me to pursue my dreams. She’s been especially supportive of my interest in cooking and blogging and even came up with the name for this blog! She is my best friend in many ways and I can only hope that someday I’ll be half the mother she is. I am so thankful to have the relationship that we do and I couldn’t ask for a better mom. Love you mom!
Anyway, onto the cookies. This recipe were inspired by these Red Velvet White Chocolate Chip Cookies on Cooking Classy. I found this recipe through foodgawker last year and saved it because it looked like something my mom would like. In fact, I have a whole folder of recipes to make for her someday. I decided to stick with my go-to cookie recipe, because I like that it uses just one stick of butter and the large proportion of brown sugar makes them extra chewy. These cookies are incredibly rich with a nice vanilla flavor, a hint of cocoa, and sweet white chocolate chips. They would also be perfect for Valentine’s Day or Christmas!
I read that you can adapt any cookie recipe to make red velvet cookies, so long as you remember to take away as much flour as cocoa powder that you add. For example, if you’re adding 3 Tbsp of cocoa powder, subtract 3 Tbsp of flour from the recipe. It’s also a good idea to cut back on the amount of sugar a bit because these cookies are very decadent.
Red Velvet Cookies
makes 2 dozen cookies
- 1/2 cup (1 stick) butter, softened to room temperature
- 1 cup packed light brown sugar
- 1 large egg, whisked
- 1 1/2 tsp vanilla extract
- 3/4 tsp red food coloring
- 1 3/4 cup minus 3 tablespoons all-purpose flour (also equivalent to 1 1/2 cups + 1 Tbsp)
- 3 Tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- optional: 1/2 tsp cinnamon
- 2/3 cup white chocolate chips
- In a large mixing bowl, cream butter and brown sugar together. Stir in egg, vanilla extract, and red food coloring until uniform.
- In a separate medium bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and optional cinnamon. Whisk together and combine with butter/sugar mixture. Stir just until incorporated and fold in white chocolate chips.
- Refrigerate the dough for at least 2 hours or up to 24.* Once your dough is cool, preheat your oven to 300ºF.
- Roll the dough into roughly 1 inch balls (or a heaping tablespoon) and place on a very lightly greased or nonstick cookie sheet. Bake for 11-13 minutes, or until center looks firm. I found that mine were perfect after 12 minutes. Serve with a glass of milk and enjoy
*Refrigerating the dough isn’t necessary to the recipe, but I like to do this because baking dough that’s been firmed in the fridge yields thicker, chewier cookies.