Red Velvet White Chocolate Chip Cookies

I was 9 years old when I moved from Nigeria to the United States. My parents hope was to offer us a better life here in the US. Once I arrived here though, I didn’t quite realize the move was permanent. It wasn’t until I started school that it dawned on me that there was no going back. I won’t lie, at the time I hated living here because in addition to experiencing a huge culture shock, I had no friends and the kids in school were mean. I missed my life in Nigeria, in addition to my friends, school, and home. At the time, I didn’t fully understand the value of living in the United States until I went to college. It was there that I formed my own identity, opinions and was able to make my own choices in life. As a woman, I realize how blessed I am to be living in a country where we each have a voice. I wouldn’t have this life anywhere else in the world and I am so eternally grateful my parents made the move because I know their struggle wasn’t easy. On that note, I wish you all a Happy Fourth! May you recognize the true value and beauty of living in the United States.

Can I make Red Velvet White Chocolate Chip Cookies gluten-free?

Yes! Simply replace all-purpose flour with gluten-free baking white flour.

Red Velvet White Chocolate Chip Cookies are:

Delicious Indulgent Perfect for Valentine’s Day Perfect for Christmas Easy to make

How to make Red Velvet White Chocolate Chip Cookies recipe step by step?

Enjoy!

More Red Velvet Recipes!

Red Velvet Banana Bread with Cream Cheese Frosting Southern Red Velvet Cake with Cream Cheese Frosting Red Velvet Swirl Cheesecake Brownies Red Velvet Hot Cocoa with Whipped Cream Cheese Frosting Red Velvet White Chocolate Chip Cookies - 34

title: “Red Velvet White Chocolate Chip Cookies” ShowToc: true date: “2024-09-19” author: “Patricia Boynton”

Ingredients for Red Velvet White Chocolate Chip Cookies

There’s no need to buy premade cookies when you’ve got all the ingredients to make them from scratch! I love that these red velvet white chocolate chip cookies use such basic ingredients. You’ll love the soft, chewy cookies they create! Measurements can be found on the recipe card below.

All-Purpose Flour: All-purpose flour has a low protein content which will keep your cookies light and fluffy. Cocoa Powder: Chocolate is the base flavor of these yummy cookies. I recommend using a high quality cocoa powder for the best flavor. Dutch-process cocoa will leave you with a fudgier result. Cornstarch: Gives you a more tender, delicious cookie texture! Baking Soda: Necessary for light and fluffy cookies! Salt: Added to enhance flavor. Butter: I like to use unsalted butter. Make sure it’s at room temperature before mixing so your batter will be nice and smooth! Vegetable Shortening: The fat content of shortening makes your red velvet white chocolate chip cookies moist and tender! Granulated Sugar: Used to sweeten your cookies! Egg: Needed to bind all of the ingredients together! Egg Yolk: An extra yolk is added to make the batter smooth and creamy. White Vinegar: The special ingredient for red velvet! By adding white vinegar, you add a hint of tangy flavor to your cookies. Trust me, it’s delicious! Vanilla Extract: Next up, we have vanilla! Vanilla is super important for adding a rich flavor to your cookies. I always recommend pure vanilla extract for best results. Red Food Coloring: For that gorgeous red color! White Chocolate Chips: The white chocolate is amazing alongside tangy, red velvet.

How to Make Red Velvet White Chocolate Chip Cookies

The best part about this recipe? All you’ve got to do is mix everything up, shape your cookies, and then it’s into the oven! These gorgeous cookies are so easy to make! They’re perfect for a last-minute dessert.

Use Room Temperature Ingredients: This is one of the most important tips! Make sure your wet ingredients, like eggs, butter, milk, etc., are at room temperature. This takes a bit of extra preparation, but it will make your batter nice and smooth! Smooth batter equals tasty lump free cookies. Add More Cocoa: Add a couple extra teaspoons of cocoa to your batter for more chocolate flavor. Note: The added chocolate will make your cookies more of a dark crimson color and less red. Chocolate Chips: I love white chocolate, but for a more rich version, add milk or dark chocolate chips instead! Underbake: If you want your cookies to be soft and chewy, the key is to take them out slightly underbaked. They will continue to cook on the hot cookie sheet! This is around minute 8 for me. Keep an eye on your cookies, as different ovens have different cooking times.

At Room Temperature: Transfer cookies to an airtight container and store them for 4-5 days. In the Freezer: You can freeze your dough for 1-2 months. Simply form them into balls and place them in a freezer bag. Let thaw in the fridge overnight before baking.