Red Velvet White Chocolate Cookies (Print version)

Soft cocoa cookies with white chocolate chips, featuring classic red velvet flavor and tang.

# What you'll need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup vegetable oil
07 - 1 cup granulated sugar
08 - 1/2 cup light brown sugar, packed
09 - 2 large eggs, room temperature
10 - 2 tsp vanilla extract
11 - 2 tsp red food coloring (gel or liquid)
12 - 1 tsp distilled white vinegar

→ Mix-ins

13 - 1 1/2 cups white chocolate chips

# How to make it:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat the butter, oil, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract, red food coloring, and vinegar until fully combined.
05 - Gradually mix in the dry ingredients until just combined. Avoid overmixing.
06 - Stir in white chocolate chips until evenly distributed throughout the dough.
07 - Scoop dough (about 2 tablespoons per cookie) onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11–13 minutes, until the edges are set and the centers appear slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert suggestions:

01 -
  • The white chocolate chips balance the cocoa tang like they were made for each other
  • These cookies stay soft for days thanks to the secret oil and butter combination
  • They look stunning on a platter but taste even better than they look
02 -
  • Overbaking by even one minute will transform these from soft to crunchy, so watch closely
  • The vinegar is not optional as it is what gives red velvet its distinct flavor profile
  • These cookies continue cooking on the hot sheet, so trust the slightly soft centers
03 -
  • Room temperature eggs incorporate better and prevent the dough from separating
  • Measure the flour by spooning it into the measuring cup and leveling off for accuracy

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