This is a new recipe that I tried out on a whim, but honestly, you can’t really go wrong with red velvet in cookie form, much less with a white chocolate accompaniment. These are going with me to C2E2, so we’ll see how much of a success they are. Gut’s saying they will be, though, especially with the little nibble that I took.
I made some pretty significant changes to the original recipe, in that I pretty much added flour and butter back in for corn starch and shortening, respectively. If you would like the original recipe with those, please consult the link below. These are rich, and heavy, and not for the light of heart.
Red Velvet White Chocolate Chip Cookies
Makes appx 30 cookies
- 2.25 c + 3 t flour
- 2.5 T cocoa powder (I went with Heshey’s Special Dark cocoa powder)
- .75 t baking soda
- .5 t salt
- 13 T butter, at room temperature (aka a stick and 5 T)
- 1.5 c white sugar
- 1 large egg
- 1 egg yolk
- 1 t white vinegar
- 1.5 t vanilla extract (I used closer to 2 t)
- 1 T red food coloring
- 1.33 c white chocolate chips (I used the rest of the bag leftover form making Irish Whites last night)
Preheat your oven to 375 (mine was on 350 due to it running hot), and mix together your flour, cocoa powder, baking soda, and salt in a separate, medium bowl, and set aside for now (see pic 1).
Cream together your butter and sugar with an electric mixer until fluffy, and then add your egg, and egg yolk, mixing until you have a smooth, coherent dough. Then add your white vinegar, vanilla, and red food coloring, and mix until you have a uniform red dough (see pic 2 for example). Slowly add your dry ingredients, ideally a cup at a time, mixing until you have a combined, solid dough, similar to pic 3. Then, pour in your white chocolate chips and mix them into the dough.
Take chunks of dough and roll them into balls, placing them on a baking sheet. Do not flatten them; the baking process will do that to it. Give it enough room to spread – the spacing pictured in pic 4 is ideal.
Put the cookies in the oven for ten minutes, until the cookies flatten (see pic 5). There may be some cracking on the surface of the cookies – don’t worry about that! It gives the cookies character.
Cool for about five minutes before removing to a rack to further cool, and then enjoy the rich red velvety goodness!