Sunday, February 5, 2012

red velvet cookies – from scratch!

When it comes to cookies I am a chewy cookie kinda guy. My dad would beg to differ, but the chewier the cookie the better it is…hands down. I found this recipe a while back for a red velvet cookie. I love me some red velvet cake so I knew I had to try it all out. The best part of this recipe: it’s all from scratch!

These are definitely some amazing cookies, and everyone loves them…I mean EVERYONE! The difference I think is that the original recipe called for standard chocolate chips but it seemed that would be too much chocolate (due to the cocoa powder). I remember once my grandma made a red velvet cake and covered it with a white chocolate frosting instead of the super-rich cream cheese and it was the best I’ve ever had…better than Cheesecake Factory! So instead of the chocolate chips I decided to use white chocolate to add the same effect. I personally chose Ghirardelli white chocolate bars because come on...Ghirardelli makes some awesome chocolate! (I only chose the candy bars for the appearance of the chocolate chunks all broken up in the cookies, but you can you white chocolate chips if you'd like)

Red Velvet Chocolate Chip Cookies  (makes around 25 cookies)

  • Electric mixer
  • 1 stick salted butter 
  • 1/2 cup sugar 
  • 1/2 cup brown sugar 
  • 1 egg 
  • 1 teaspoon vanilla 
  • 1 1/2 cups all purpose flour 
  • 1 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/3 cup cocoa powder 
  • 1 teaspoon pink food coloring 
  • 2 Ghirardelli white chocolate bars (crushed) 
  • Preheat oven to 375°F 

Cream butter and sugars together until fluffy in the bowl of an electric mixer. Add egg and vanilla and continue mixing until smooth. Beat in pink food coloring until well mixed.

Stir in cocoa powder, flour, baking soda and salt until well combined, scraping down the sides when needed. Fold in the crushed white chocolate bars.

Line the cookie sheets with parchment paper (you can use a greaser but I feel the cookies become too greasy). Using your hands, roll out balls of dough slightly smaller than a golf ball and set on baking sheet. Bake for 10-12 minutes or after cracks begin to form. Wait a minute or so before you let the cookies cool on wire racks and don't forget to enjoy!


  1. I just made these for a cookie exchange and they turned out great! Thanks! :)

  2. Sounds yummy for a service project I'm doing and will go well with a poem!
    Thanks so much!

  3. Any reason why you are suggesting PINK food coloring as opposed to RED?

    1. I found that with the cocoa powder the red comes out too dark but the pink food coloring makes them just the right shade of red :)

  4. if you were to use chips instead of chunks of white chocolate, how much would you recommend?

    1. i'd say just do it to your liking. i only used the bars because I liked the contrast of the round cookie and the flat white chocolate but do whatever you'd like!

  5. Do I flaten the cookie dough as if I was making a burger or does it spread out while baking

    1. They'll spread out while baking....they look so freaking good, and taste? ooooh man :)

  6. Do you use sweetened cocoa powder or unsweetened?