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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I doubled this recipe and made smaller cookies (avg. 50g of dough per cookie), this got me 35 of them which were generally done after about 10 minutes. They were a vaguely reddish brown (I suspect I used the wrong kind of cocoa powder) but still extremely delicious! Can’t wait for folks in the office to try these tomorrow 🙂
Lovely recipe! Made this for a friend’s birthday and everyone loved it. I made then a bit smaller (9 minutes and about 30 seconds worked fine) and i was a bit skeptical at first about the amount of white chocolate .. but i was wrong! The cookies spread in the iven as promised and i only had to flatten them a bit. This recipe is a winner and ill be baking it again
Amazing Red Velvet Cookies!
Hello from Switzerland,
My 13-year-old daughter baked your cookies today, and they turned out amazing! How did we find your recipe? We asked ChatGPT to find us the best red velvet cookie recipe, and we’re so glad we did! The most important tip for us was: “Pre-warning… liquid/supermarket colourings do NOT work.”
Thank you so much!
It was delicious but did not spread AT ALL! It might be because I browned the butter so there’s some moisture loss. Still such a delicious recipe and the first that my sister enjoyed!
Yes they did not flatted, they didn’t flatten because the reason they do is the butter melting. If the butter is already melted there’s no way for the butter to “melt the cookies” again😃
Can i use white chocolate bars instead of white chocolate bars?
Can I substitute baking powder? I don’t think we have bicarbonate here 🫠
You don’t have baking soda?
Hi Jane
Instead of red colouring, is it possible to swap it for red velvet emulco instead as I have it ready on hand though.
Thank you.
Massive massive boo boo on my part the first time I made these!
Instead of adding just 15g of cocoa powder, I added 150g
Yes – 150g!!!!
I realised when my mixer was struggling to mix it as it was soooo dry, lol.
So I added another egg and some yoghurt to loosen it up (I wasn’t gonna waste all those ingredients!)
Baked really well (the sign of a good recipe), but VERY chocolatey and stodgy, not chewy, and not as nice as they should be. Hubby ate them though!
SECOND BATCH worked like a dream – thank you so much for a lovely recipe (when it’s followed correctly!)
so so so good! the cookies looks amazing i tried it yesterday, i dont have that much chocolate chip tho lol but it’s still so good!
I love all your recipes and these were delicious! However mine didn’t come out red and they just looked like a chocolate cookie. Was it the cocoa powder or food colouring I used? Or something else? Any tips would be amazing. Thankyou! Xx
Hiya! It’ll be the food colouring – as mentioned on the post you have to be super careful about which one you use as so many are awful, I link the one I recommend on the post! x
Do you have this recipe for more than 12 cookies ? I love them and wanted to bake for a party !
Just multiply the recipe up for more cookies! x
I made these for a bake sale last week and they were a big hit! Made the dough 2 weeks in advance and froze dough balls. Baked the thawed but cold balls and had to flatten them because the cookies weren’t spreading. Not a deal breaker. The cookies baked up beautifully and tasted decadently delicious 😉
What is the purpuose of baking soda when It especially comes to Red Velvet cookies? All my cookierecepies uses baking powder which for me create fantastic cookies. but for some reason when I look up Red Velvet almost all recepies has baking Soda .. why baking soda in red velvet cookies – Does baking soda has to be used in red velvet contribute to its distinct flavor or what’s the deal? Either R.V cookies recepies uses only Baking soda or both: baking powder and baking soda. I cant seem to find an answer – why baking soda?
Hey! I always use bicarbonate of soda in ALL of my cookie recipes. It’s a key ingredient to bakes!
How would u double this recipe ? I’m wanting to make at least 20 .
Literally double it! x
This recipe is awesome. It makes a very tasty bakery style cookie. I made each cookie 80g which is the perfect size for me. I did have to flatten the cookies otherwise they ended up a big mound of dough. I like a more chocolatey flavor so I added chocolate extract along with the vanilla extract. So good. Thank you!
Thanks for posting this. Always great to see a recipe with measurements by mass. So much easier to work with and scale up.
I added a bit of sour dough discard into the dough, currently resting them but interested to see how it comes out.
Recipe looks really good, but how can I change the grams to cups?
I would buy a scale.
Just use google. Or download an app converter.