Red Velvet White Chocolate Chip Cookies

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Red Velvet White Chocolate Chip Cookies ohsweetbasil.com

 

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.

 

Red Velvet White Chocolate Chip Cookies ohsweetbasil.com

 

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

Directions:

In a medium bowl, whisk together the flour, cocoa, baking soda, salt and 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.
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. Mix in the 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.

Nutrition Information

Yield: 24-36, Serving Size: 1

  • Amount Per Serving:
  • Calories: 98 Calories
  • Total Fat: 4.7g
  • Cholesterol: 17.1mg
  • Carbohydrates: 13g
  • Fiber: 0.3g
  • Sugar: 6.8g
  • Protein: 1.3g
All images and text ©Carrian Cheney for Oh Sweet Basil.

 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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3 comments on “Red Velvet White Chocolate Chip Cookies”

  1. I’m so glad you made these – one of my favorites!! Thanks so much for sharing!

  2. 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! 😉