Chewy red velvet cookies with white chocolate chips
By Tali Simon | February 23, 2012
Based on meticulous research, I estimate that there are about 55 million red velvet recipes on the internet. Red velvet cakes, red velvet cookies, red velvet brownies and donuts and cupcakes and even hot chocolate.
But you know what’s weird? So many of them call for using a mix! A box of red velvet cake mix!
What kind of recipe is that??
…A fake recipe, in my opinion.
Which is why I got so excited to find this little gem during a desperate search for a new cookie to bring our Shabbos lunch hosts.
Ironic moment no. 1: My husband gets home from work and sees the little container of cookie samples on top of the fridge. He opens it, all excited, takes one out, and says, “Hey! It looks kind of…red?”
Clearly, this boy was not raised on red velvet.
Ironic moment no. 2: We show up at our hosts’ home and fork over the cookies. “Wow, these look amazing!” says the Mrs. “What kind are they?”
“Red velvet!” I say, feeling super proud.
She gives me a blank stare.
Huh. Guess she wasn’t raised on red velvet, either.
But don’t worry. Everyone got acquainted real fast.
And between our hosts, five of their ten kids, the two of us, two yeshiva boys, and three seminary girls, there was not one cookie left.
Adapted only slightly from How Sweet Eats
Yield: About 15 cookies
Ingredients
- ½ cup butter or margarine
- ½ cup white sugar
- ¼ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ¼ teaspoon salt
- 1/3 cup cocoa powder (unsweetened)
- 1 tsp red food coloring (yes, 1 tsp!)
- ½ cup white chocolate chips (reserve a handful for topping)
Directions
1. Preheat oven to 375 F/190 C.
2. In a large mixing bowl, cream butter/margarine and sugars until light and fluffy. Add egg and vanilla and combine until smooth. Beat in food coloring and watch with wide eyes as your batter becomes really, truly, red.
3. Stir in cocoa, flour, baking soda and salt until just combined, scraping down the sides of your bowl as needed. Fold in chocolate chips, setting aside a small handful for topping.
4. Scoop out 1 rounded tablespoon of dough per cookie and set on baking sheet two inches apart. Lightly press 2-3 white chocolate chips on the top of each cookie — it adds so much to the presentation.
5. Bake for 10-12 minutes and let cool fully (good luck) before tasting.
5 Comments
shelby on May 22, 2012 at 1:12 am.
how many will each batch make?
Tali Simon on May 22, 2012 at 12:25 pm.
About 15. Thanks for asking, I’ve updated the recipe.
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Yiska Ben Avraham on August 14, 2012 at 5:58 pm.
These were AMAZING, especially cause I made them on a milchig Tuesday afternoon and used real butter. They didn;t turn out red, though – different brands of food coloring? But it’s ok – they’re super duper!! Love the white choc chips. Thanks for another successful recipe!
Tali Simon on August 14, 2012 at 7:14 pm.
Assuming you used Israeli food coloring, which is notorious for being too watered-down. I won’t say you can’t find strong coloring anywhere in the country…but I will say that food coloring is one of the items I still get from abroad. You need much less of it to get the results.