NYC Red Velvet Cookies!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Would this dough work for a stuffed cookie?
Yes!
These cookies are AMAZING! They have the perfect cookie texture for me, soft and chewy and the white chocolate melts in your mouth. What worked best for me was using the mixer on low until the flower was half combined, and then mixing the rest with a wooden spoon. Thank you, so good!
Hi!! can i use browned butter here? because i personally want my cookies to be more flat, can i reduce the baking powder as well?
yeah just make sure you add enough flour sos they dont spread out too much and become too buttery. also let your butter cool down after you melt it so the cookies arent greasy
Hi! Can I use cream cheese chips instead of white chocolate? Just worried that it will lose a lot of it sweetness and if there’s anything I should adjust because of it.
Beautiful cookies!! Mine didn’t come out red lol..
This will be due to the colouring you have used most likely – which one did you use?
Hallo.
Würde das Rezept sehr gerne ausprobieren.
Leider funktioniert der Link mit der Lebensmittelfarbe bei mir nicht. Welche soll es denn sein? Wäre für jeden Tipp dankbar.
Hi, is the butter you used in the nyc cookie, nyc oreo cookie, and nyc redvelvet cookie room temperature or cold butter ?
Hello!
I love red velvet anything and would love to try this cookie recipe but I’m unsure of the baking temp. I’m from the US and couldn’t figure it out. Would you know the fahrenheit temperature?
Thank you.
Oh my delicious! I normally don’t leave reviews on recipes but this is actually delicious. I don’t think I’ve baked a better cookie. Modifications to this recipe so I don’t forget next time I come back to make it: 50g brown and white sugar is enough, mix butter and sugar for a LONG time, chill dough in fridge for 2hrs, 395f for 12 minutes. Everyone reading—go make this!!
Hii Hi, I made them and I love them, but I would like to add a little more cocoa, like 21 grams. How much more flour or egg yolks should I add with this amount of cocoa? Thanks!
Mine turns out so good but why is it Cakey and a bit dry😭😭
Cakey and dry can be over mixing and also over baking – just needs a little less! x
Yesterday evening I made the cookie dough balls, froze them overnight and this morning, just 10 minutes ago I baked them. They’re delicious!!! ❤️ These are one of the best cookies I’ve ever made. It was my first time baking American-style biscuits and I’m really happy with how thy turned out. Perfectly chewy on the inside and heavenly crispy on the outside.
What is bicarbonate of soda?
baking soda!
Can I make these gluten free at all?
Hi Good day! May i ask if the butter should be melted or not?
It just needs to be softened, not melted!
I made this cookies without the red food coloring so they tourned out looking just like white chocolate chip and cocoa cookies BUT they were delicious! Expecially when warmed up! 100% yummy and recommended to try!
xx from Italy
Followed the recipe to a T, and they turned out more like little cakes?! (Please provide with tips and I will try again)
Allowed the butter to heat to room temp at first instead of melting and by the time I mixed all ingredients (triple checked all measurements) and it came out crumbly and dry! Read tips online to add milk and butter to help it become doughy and the cookies themselves didn’t flatten while cooking and were a dry cake texture instead (after cooking for the instructed time)
Again any tips appreciated!
How are you mixing the dough? If by hand it does just take some time to mix together – I have lots of videos of cookies on my YouTube channel which I’d recommend to watch as I really don’t believe the cookie dough needs extra liquid from milk/butter. If the cookies don’t spread or flatten and dry out, it can usually be your oven is too hot or the dough has been over mixed x