NYC Red Velvet Cookies!
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Gooey white chocolate chip New York style red velvet cookies – utter cookie heaven!
Cookies!
Oh hey yet another cookie recipe that you have ALL been asking for! I couldn’t resist. It was time for another cookie recipe. I mean, sorry if you don’t like cookies and all… but how can you not?! They’re the best.
These are, obviously, inspired by my NYC chocolate chip cookies, and my triple chocolate NYC cookies. These two recipes are SO GOOD and honestly, I’m astounded by how many of you already made them.
Red velvet NYC cookies
The thing is, since posting them, I am getting so many requests over and over for other versions – and by far one of the most popular requests was these. Red velvet cookies. I of course, was more than happy to oblige. Partly because I’d already made them!
These weren’t to be posted for a while – I do like to try and spread my recipes out a bit, have a bit of variation… but here we are. I like to give you what you want! These are gooey, they’re stuffed with white chocolate chips, and they have the wonderful red velvet flavour!
Red velvet
Red velvet, if you weren’t sure, is a mix of chocolate and vanilla – and red. The red colour typically comes from the mix of red food colouring, vinegar and buttermilk. These are classic, and feature in my red velvet cake and red velvet cupcakes.
When it comes to cookies though, you can’t treat them quite the same way, otherwise it wouldn’t be a cookie! Or at least, it wouldn’t be New York style chunky delicious cookie that we all want and adore so much.
Honestly these basically are a marriage of my two other NYC Cookies, but then influence by my other red velvet recipes. It’s a giant happy delicious mush of recipes. That doesn’t sound good when I phrase it like that… but it really is AMAZING.
Food colouring
One of the MOST IMPORTANT THINGS EVER when it comes to red velvet… is using the correct food colouring. I will say this now, as I do on all my other red velvet recipes… supermarket food colourings suck. They just don’t work.
No matter how many times I say that, people still use them, and people still complain that things aren’t red. I can’t help you with that… my advice in these posts is there for a reason! I do realise that buying food colourings online can be faffy and more expensive, but there is a reason – they are SO MUCH BETTER.
My favourite red food colouring is this one. It’s the only one I use for red velvet recipes now! Honestly, I always make sure I have some in the cupboard. The reason it’s so good, is that you only need to use a small amount to get the recipe to work.
It costs more than others, but you use less – therefore it equals out. You can use others… such as this christmas red, or even this wilton version – but my favourite by that is this one. I find with the others you need to use at least double in the recipe, and sometimes they’re still not as good.
No buttermilk or vinegar?
Because these are just cookies, the other ‘red velvet’ bits are simplified some what. You still have the cocoa powder, and the vanilla – to get the red velvet flavour, and you of course have the food colouring… but the buttermilk and vinegar is lacking. Luckily, because these are cookies, you don’t need it.
Chocolate
I use white chocolate chips because the colour makes me thing of cream cheese frosting, and I love the colour contrast – but you can use whatever type of chocolate you want. Milk, dark, flavoured and so on! You can also use a bar of chocolate that you chop up!
If you have any questions – let me know below! Happy red velvet cookie baking! x
NYC Red Velvet Cookies!
Ingredients
- 125 g unsalted butter
- 100 g light brown sugar
- 75 g white granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 1 tsp red food colouring
- 265 g plain flour
- 15 g cocoa powder
- 1 + 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 300 g white chocolate chips (or chopped chocolate)
Instructions
- Add your butter and sugars to a bowl and beat until creamy - I use my stand mixer with the beater attachment!
- Add in your egg, vanilla and red food colouring and beat again.
- Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
- Add in your white chocolate chips and beat until they're distributed well!
- Weigh your cookies out into eight cookie dough balls - they're about 115-120g each! If you don't want them as big, feel free to make them smaller.
- Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
- Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
- Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
- Bake the cookies in the oven for 12-14 minutes. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking. If you've made half size, they'll take about 9 minutes to bake.
- Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling! They make look a little raw when they come out - but trust me.
- ENJOY!
Notes
- These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
- You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch! If you are baking straight from frozen after some time, I usually bake for the same 12-14 minutes, at the same temp, but an extra couple minutes won't hurt!
- Once baked, these will last for 4-5+ days!
- I recommend using this red food colouring!
- Pre warning... liquid/supermarket colourings do NOT work.
- I use this white chocolate in my baking!
- If your oven runs hot you will want to reduce the temp slightly as mentioned in the method!
- If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture.
- If you want to use self raising flour instead, swap the flours straight out, and also leave out the baking powder. Still use the bicarbonate though!
ENJOY!
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J x
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Made these today with no problem! Had to chop up the chocolate as no choc chips anywhere but worked just as well! (Everyone must be baking your cakes! 😂)
Absolutely delicious, thanks!!
Not only do they taste great but they look fantastic! My family were all so impressed as I left parcels of them to their doorsteps. I heated mine slightly on day two in the microwave as you said to, and added a side of vanilla icecream… AMAZING! I’m going to attempt the Custard Cream Cupcakes as requested by my kids! 🤩
Made these a few days ago and they are amazing x😍
Yay!! x
can i use dark packed brown sugar rather than light brown sugar?
I’m not sure on the ‘packed’ bit, but dark brown sugar can be used – however, it may make the overall colour a bit darker and therefore not quite as red!
I just made these at the weekend and they were amazing!!! My family and friends loved them too! Deffo the best cookies I’ve ever made, thank you!!x
Ahhh yay! So so happy they were a hit! x
Are the calories stated within the nutritional facts box per cookie? Not that it will stop me eating the entire batch, but my boyfriend calorie counts.
Yes – but they are estimations as it can vary greatly depending on brands of ingredients and so on!
If I can’t get hold of barc of soda can I just just baking powder?
Hey! Unfortunately they are not a straight swap = they react to different ingredients and do work in different ways! For example, in some recipes, you need 3x the amount when using baking powder in place of bicarbonate (but that’s a whole lot of baking powder for one cookie recipe!). I’d use maybe 1.5tsp extra – but the end result still may be different!
Jane these look awesome. Funnily enough I have some white chocolate chips in my baking ingredients box at home, so I will definitely be making these cookies this week 🙂
Ahh thank you! I really hope you love them!! x
Hey lovely, your royal pain in the ass again.
How would I be able to make these into edible cookie dough please?
Thanks lovely xxx
Hey! So I wouldn’t personally turn this into edible cookie dough – the flour, eggs, food colouring, raising agents etc would all not be very nice raw! I am working on an edible cookie dough though which will be on my blog soon, which would work better!
Would you recommend doing the cornflour swap for 25g of flour like you did in the original NYC cookies recipe?
Hey! You certainly can do! For these as they have the cocoa powder I didn’t bother, but you definitely can if you enjoyed the texture change! x
I presume if we’re doing the cornflour swap we 25g of plain flour for 1 tbsp cornflour as in the other nyc recipes? Xx
Can’t wait to try this! Do you think (like your Nutella cookies recipe) I could freeze some white chocolate spread to go inside the cookies? Would it take longer to bake at all? Thanks! X
Hey! Yess definitely – It shouldn’t take longer to bake though! x
My fave cookies so far, I only used 200g choc but omg they sooo scrummy!
Is this Dutch processed or natural cocoa? They look lively. Can’t wait to try this recipe for my cookie monsters at home!
I just use regular cocoa powder – but as it’s a small amount (And if you use the correct type of colouring) then either is fine! x
Hi Jane, just a quick question. If I’m making the cookies smaller, do you recommend any changes in cooking time? Don’t want to risk burning them. Thanks
Hey! Yes as mentioned you can bake them for less time – about 9 minutes! X
Hi, do you weigh all ingredients using a scale ?
Can you use caster sugar instead of the light brown sugar because I can’t seem to get it anywhere?
As mentioned on the post I recommend using all granulated if you can’t access light brown!
Hi Jane. Can I please ask what red food colouring you use? I have searched for ages for a good one but have never been successful. Thanks
It’s linked on the post!
Hi Jane, thank you for the recipe! It taste really great and have a good texture. I was wondering, can i do the same recipe but use matcha powder to make green tea cookies? Can you give me advise, should i omit cocoa powder? Thanks a lot!