Chewy Red Velvet Cookies
Soft, rich, and irresistibly chewy, these Chewy Red Velvet Cookies feature a hint of cocoa, creamy white chocolate chips, and the perfect balance of sweetness and tang.
36 Servings
Ingredients
- ¾ cup 170g unsalted butter at room temperature
- 4 oz 115g cream cheese at room temperature
- 1 cup 200g granulated sugar
- 1 cup 220g packed dark brown sugar
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 tbsp red food coloring preferably McCormick brand
- 2¾ cups 385g all-purpose flour
- ¼ cup 25g natural cocoa powder (not Dutch process)
- 2 cups 340g white chocolate baking chips divided
Instructions
Preheat the oven:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Cream the butter and sugars:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, granulated sugar, brown sugar, baking soda, salt, and vanilla extract. Beat on medium speed until light and creamy, about 1–2 minutes.
Incorporate the eggs and coloring:
- Scrape down the sides of the bowl. Add the egg and mix until incorporated, followed by the egg yolk. Add the red food coloring and mix on low speed until evenly tinted.
Add dry ingredients:
- In a separate bowl, whisk together the flour and cocoa powder. Gradually add the dry mixture to the wet ingredients on low speed, mixing just until combined.
Add the chocolate chips:
- Fold in 1½ cups of white chocolate chips, reserving the remaining ½ cup for topping after baking.
Shape the cookies:
- Using a cookie scoop or tablespoon, portion the dough into 1-inch balls. Arrange them on the prepared baking sheets, spacing at least 2 inches apart.
Bake:
- Bake for 11–13 minutes, or until the edges are set and the centers appear slightly soft. The cookies should remain chewy once cooled.
Finish and cool:
- Immediately after removing from the oven, press several of the reserved white chocolate chips into the tops of the warm cookies. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
To make these cookies gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend (such as King Arthur or Bob’s Red Mill). Ensure the baking soda and cocoa powder are certified gluten-free, and follow the recipe as directed. The texture may be slightly softer, but the flavor remains rich and indulgent.