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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Hi Jane! I love this recipe! I managed to get hold of the sugarflair extra red but I am a bit alarmed at the E numbers! Is there an alternative I could use for the red coloring? I don’t mind if they aren’t as red! Thanks!
Due to the amount used the e-numbers aren’t a problem in my opinion (food colouring has restrictions in the uk and this one is perfectly fine), so I wouldn’t know what to recommend instead if thats what you are worried about, sorry! x
These were lovely. Everyone that had a delivery of them gave great feeback.
I’m not a baker by any means, these were the second thing I’ve ever baked solo and despite the mixer breaking down 90% of the way in, they turned out so good. I was afraid they weren’t done so I probably left them in too long and they didn’t really become gooey but they tasted so good. I used chopped up milky bar pieces for the white chocolate and you could really taste it.
I also used liquid food colouring as I missed the bit about not using it but it’s just a colour! I’ll try them again and cook them for less time. Amazing recipes on this site
I made this recipe a month ago and everyone agreed they were some of the best cookies they’d ever tasted! Different relatives asked for the recipe and it has been passed around multiple times for gifts, condolences and Christmas presents with everyone firmly agreeing that they are some of the best cookies ever! I look forward to all your NYC cookie posts! Could not recommend these enough!
Hi Jane,
I tested the recipe out with cheap food colouring just to see how they would taste. They are really good,
although a bit too sweet, so I will try reducing the sugar a little. I realise it may change the texture.
As expected they did not turn out red at all, but I did get hold of the recommended food colouring to bake these again. I was wondering if the 1 tsp of the Sugarflair Red Extra was correct per batch? – It sounds like an awful lot, the container it came in is quite small. I intend to make double the quantity.
Thanks.
Yes when measuring teaspoons it should be level so it really isn’t too much colouring at all!
Simply amazing! I used blue food colouring ab they come out perfectly. Deffo my go to recipe!
Absolutely delicious cookies!!! Can not wait to try some more flavours!! Thank you Jane.
Hi Jane,
If I wanted to make double the amount (so 16 cookies) could I just double the quantities of the ingredients and follow the instructions as normal OR would you recommend only making one batch at a time? Can I also do this for the NYC Gingerbread Cookies? I’m just wondering if I can save time or if it will affect the cookies. Thank you
You can just double them! xx
So tasty but they didn’t go red for some reason even though we added more than the recommended amount. Is there a certain type of food colouring to use?
Yes, read the post and the information about what colour to use!
Hey amazing recipe…just one question…what to substitute the egg with in this recipe…TiA 😊😀
Have a look at my vegan cookie recipe – I use milks. x
Could you substitute with buttermilk instead of milk?
Hiya! I think you may be confused – this recipe does not contain any milk! Hope this helps! x
Can you suggest another food coloring if sugarflair is not available
Wilton, colour splash or pro gel are good – but they might not be quite as bright as the red extra xx
Hi Jane! I’m a huuuuge fan of your cookies recipes. I’d tried red velvet cookies yesterday and they spread so much in the oven, could it be that the oven wasn’t too hot? They were on the fridge as always but they spread into one giant cookie and stay more chewy than the nyc chips cookies. Of course I’ll try again some day but I don’t want to fail again! Thank you <3 love from Argentina!
It may be the ingredients, but also that your oven wasn’t hot enough – the heat is to shock them into staying the shape so maybe try a hotter heat! x
hey jane
made this recipe and rather then spreading out the cookies just rose and then turned a bit cake-y. any tips? thank you x
The cookie dough may have been over worked slightly or the cookie dough balls rolled too tightly – try a bit less of both next time and even press them slightly and they should be fine! X
Hi Jane, have made a few of your recipes and love them!
If I don’t have baking powder can I substitute for more bicarbonate of soda?
Thanks!
Too much bicarbonate can risk the cookies tasting a bit odd, it would be best to swap to self raising flour and no baking powder x
Can’t explain how incredible these cookies are! I wasn’t convinced they were cooked at 14 minutes in the oven, but followed the instructions and left them to cool. OMG. You are a genius! The gooey center is amazing. Will be following all your red velvet recipes. Thank you!