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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Hey,
Do you have an eggfree /vegan version of these?
Thanks
Hi Jane
I love your recipes, I wanted to ask if you have an eggfree version of this? I usually make your vegan cookies and they’re lush.
Hiya! No I do not unfortunately x
Can you make these in the chewy cookies recipe rather than NYC?? Xx
Hi!
Just wondering could I make this into a giant cookie like your other giant cookie recipes?
Thank you!
Yes for sure!! Use the timings of the other recipes x
I am not too sure what happened here, cookies taste lovely, but the texture is all wrong, it is quite cakey, any idea what i may have done wrong?
NYC Cookies are soft centred – they aren’t meant to be crunchy or hard!
Amazing cookies
Amazing. Love all your NYC recipes. Quick question – how long can the dough balls be frozen for before baking? Is it 3 months?
Thanks!
I would say 3+ months – usually the advice is 3 months, but longer is fine in my eyes personally. x
Hi Jane!
Thank you so much for the recipe. This cookies are amazing.
I always remenbered th first time i visited Levain Bakery in New York, this cookies are like that one.
Kisses from Buenos Aires, Argentine.
PS: My english is a little bit rusty.
Hi Jane! Thank you for this recipe, I always love your recipes. But for this one, my dough turned out to be too oily even though I used the right measuring. I put it in the freezer and baked it after but the end result was also oily. Do you have any idea why?
Thanks!
What type of butter did you use? its the only thing that could be oily really!
I used Anchor Unsalted Butter.
Hi Jane – I baked 4 cookies…they were delicious, but a little burned on the bottom, didn’t flatten much, and aren’t gooey. I accidentally froze them, and baked them 14 mins. I put the other 4 in the fridge, and will bake them when they defrost a bit. Based on responses from you that i’ve seen, maybe my oven is too hot? I converted temp to 400° F, my oven doesn’t usually run hot that I’ve noticed. Also, does using parchment paper effect anything? Thanks!
Yes you should use parchment paper – I always recommend lining the tray. But they sound over baked and like the oven is too hot so reduce both a bit and they should be fine. Not flattening often comes from too hot an oven too!
Hi,
What difference to the cookie does adding self-raising flour or plain flour + baking powder make, as opposed to just plain flour? Just interested to learn these things, as I will be attempting these cookies tomorrow 😊
Thank you,
Chloe
For my NYC Cookies I prefer to use the plain flour and baking powder – but self raising flour on its own works in a very similar way. You can just use plain flour on its own!
hi tried this out today,,, ingredients were measured in grams, divided the into 12 and baked them for 12 mins 200 C but they came out a bit dry… how many minutes did you cream your butter?
The recipe makes 8 not 12, so you have made them too small and baked for too long. 12 cookies would need less baking time as they are smaller, so maybe 9 minutes?
These are amazing!! Whenever I make your NYC cookies they never spread as much? Is there a reason for this?
This can be over mixing the dough, rolling the cookie dough balls too tightly, or your oven being too hot! x
I love your red velvet cookie recipe I just wondered if I wanted to do half red and half blue would I be able to use the food colour once is split the dough? Or would the colour have to be put in before the flour?
Ideally it would be before the flour because otherwise you are likely to over mixing the dough or not get a god colour!
These were appsaloutly amazing!! Tasted so good will definitely use this recipe again!
i’ve heard many cookie recipes benefit from being chilled for 24-36 hours, would you recommend that for this recipe?? also to make a more red velvet-y flavour i was considering adding in a very tiny bit of lemon juice/vinegar for that acidic note, have you tried that and if so do you recommend? thanks!!
No, its not necessary! The cookie dough can be in the fridge up to 48 hours, or frozen, but it doesn’t need longer than an hour! And you can definitely try adding a bit of lemon (I haven’t tried vinegar in the cookie before though!) x
I was looking for a good cookie recipe & you delivered!
I used a good purple food colouring & they came out with the most amazing deep purple colour. Look incredable & taste perfect.
I have some in balls in the freezer ready to bake feesh for evening munchies.
No questions just a thank you for a lovelly cookie recipe, that will be kept forever.