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Deborah from Taste and Tell is the queen of red velvet. She even has a whole cookbook with red velvet recipes which is where I got this perfect red velvet cupcake recipe. She definitely inspired me to start playing around with red velvet so today we bring you red velvet white chocolate chip cookies!
The key to red velvet is to either naturally color it or to use a good quality red food coloring. Also, and this one is important, there should be vinegar, buttermilk or both in the batter to give it that distinct flavor.
I hear that red velvet is a huge deal in the south. My mother in law loves red velvet cake and she’s a southern lady so she would know a good one, but I don’t have much experience. The next time we go visit I think I want to find a fabulous bakery and eat some with her. Or maybe a few bakeries and see which is best! That’s how I roll, a good old fashioned find search for the best of the best. She lives in South Carolina if any of you Carolina readers have a recommendation let me know.
Is White Chocolate Actually Chocolate?
White chocolate is a blend of sugar, cocoa butter, milk and vanilla.
Technically, white chocolate isn’t chocolate because it doesn’t contain chocolate solids.
It is referred to as “white chocolate” because of the cocoa butter.
Are White Chocolate Chips Gluten Free?
The majority of chocolate chips, dark chocolate chips, white chocolate chips and peanut butter chips are gluten free.
Why Do Cookies Go Flat?
Cookies spread for one of 3 reasons.
Butter and sugar make cookies spread, so try half butter and half shortening, or reduce the amount of sugar.
Check your oven temperature–you may need to bake a few minutes more or increase the temperature by 25 degrees.
Chill the dough before baking.
Red Velvet White Chocolate Chip Cookies
Red Velvet White Chocolate Chip Cookies
Ingredients
- 2 1/4 Cups Flour
- 2 Tablespoons Cocoa Powder
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 1/2 teaspoon Corn Starch
- 1/2 Cup Butter, softened
- 5 Tablespoon Shortening
- 1 Cup Brown Sugar
- 1/2 Cup White Sugar
- 2 Large Eggs at Room Temperature
- 1/4 teaspoon Vinegar
- 2 teaspoons Buttermilk
- 1 Tablespoon Red Food Coloring
- 2 teaspoons Vanilla
- 1 Package White Chocolate Chips
Instructions
- In a medium bowl, whisk together the flour, cocoa, baking soda, salt and corn starch.2 1/4 Cups Flour, 2 Tablespoons Cocoa Powder, 3/4 teaspoon Baking Soda, 1/4 teaspoon Salt, 1 1/2 teaspoon Corn Starch
- In the bowl of a standing mixer, beat together the butter and shortening until smooth. Scrape down the sides of the bowl and add the sugars. Beat for 3 minutes on medium high speed allowing the air to be incorporated into the batter.1/2 Cup Butter, 5 Tablespoon Shortening, 1 Cup Brown Sugar, 1/2 Cup White Sugar
- Scrape down the sides of the bowl and turn the mixer on medium low. Add the eggs one at a time, then the vinegar, buttermilk, food coloring and vanilla. Mix until smooth, about 30 seconds. Add in the dry ingredients and mix just enough for everything to be incorporated together. Mix in the white chocolate chips.2 Large Eggs at Room Temperature, 1/4 teaspoon Vinegar, 2 teaspoons Buttermilk, 1 Tablespoon Red Food Coloring, 2 teaspoons Vanilla, 1 Package White Chocolate Chips
- Place saran wrap over the bowl and chill in the fridge for 30-60 minutes.
- Preheat the oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.
- Scoop rounded balls onto the cookie sheet and bake for 8-10 minutes. Allow to cool for 3-5 minutes and remove to a cooling rack. Store in airtight containers.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Red Velvet Marshmallow Dream Cookies
Can we replace the shortening with more butter? Shortening kills our stomachs in this family 🙄.
Hi Paige! Yes, just replace the shortening with the same amount of butter. They may end up being a little more flat than what the pictures show.
Very good recipe. Turned out with a beautiful red velvet flavor and appearance. I held back some chocolate chips and added several on top of each ball for a prettier look. I also refrigerated overnight as I didn’t need to bake until next day. I find for all my chocolate chip recipes this aids in less spreading. I think the add of shortening helped too!
Note to chef: I did not see in your recipe when and how to add in the flour mixture so you should update your recipe.
Thank you so much for the feedback and tips Maryann! I’ve also updated the recipe to include when the dry ingredients should be added. So glad you enjoyed them!
I’m so glad you made these – one of my favorites!! Thanks so much for sharing!
You don’t even want to know how many times I had to make them to figure it out. lol!
Can I assume that the step to add the flour/dry ingredients should be just before adding the white chocolate chips? It appears that step was left out! 😉