Well, mine weren’t really red velvet – more like red velvet without the red! I ran out of red food coloring, but everything else about this cookie is red velvety! They tasted just as delicious.
1/2 cup (1 stick) butter, softened (can use 1 cup/2 sticks of butter if desired)
3/4 cup granulated sugar
2 eggs (room temperature preferred)
2 teaspoons vanilla extract
2 cups all-purpose flour (can sub in 1/2 cup wheat flour if desired)
2/3 cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 (11-ounce) white chocolate chips
Preheat the oven to 350°. Line 2 baking sheets with parchment paper. The cookies were fabulous and didn’t stick at all – but the parchment paper is always nice for easy clean up.
Using my handy dandy fork, I creamed the butter and sugar until light-colored. Add the eggs and vanilla and beat until fluffy and light. Room temperature eggs are best when you’re trying to make it fluffy with butter. If the eggs are cold, then the butter will start to clump up, which isn’t ideal, but will not completely botch your recipe! When I’ve forgotten to take the eggs out first, I like to put them on the top of my oven while its preheating, so slightly speed up the process without cooking the eggs on accident!
In a small bowl, use a fork to mix together the flour, cocoa powder, baking soda and salt. Use the fork to break up lumps of cocoa powder. Add the dry ingredients to the butter in the mixer a little at a time, mixing well after each addition and occasionally scraping down the sides of the bowl.
If you have food coloring – when the dough is thoroughly mixed, add the food coloring, beating until the dough is a dark red color. If you have some place important to be or just had a manicure, I’d recommend wearing gloves. Food coloring will show up in the oddest places. When the dough is evenly colored, stir in all but about ½ cup of the white chocolate chips until mixed in. The food coloring is such a great contrast to the white chips, you can even experiment and use other colors! This is a fun cookie for kids because of the awesome color contrast.
Scoop the dough onto the lined baking sheets using a 2 Tablespoon cookie scoop or spoon. Place the cookies apart from each other to allow room for spreading. Mine didn’t spread too much since I cut down on the butter. You will have enough dough to use on a third pan of cookies after these have cooked. Wet your fingers and lightly press down the top of each cookie mound, then press the remaining white chips into each cookie to create the polka dots.
Bake the cookies for 10 – 12 minutes until firm in the center. Cool on the pans for a few minutes until firm, then remove to wire racks to cool completely. When one pan has cooled, repeat with the rest of the cookie dough. Stored in an airtight container, the cookies will keep for several days. Mine disappeared in a day – so I didn’t bother storing them!