Description
These NYC-style red velvet cookies are thick, chewy, and packed with a rich cocoa flavor. They have a soft, fudgy center, slightly crisp edges, and melty white chocolate chips throughout. Perfect for red velvet lovers!
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 1/4 cups (250g) light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tbsp red food coloring (gel works best)
- 2 tsp vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1/4 cup (25g) cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cornstarch
- 1 cup (175g) white chocolate chips
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the eggs, red food coloring, and vanilla extract, then mix until well combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cornstarch.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the white chocolate chips, ensuring an even distribution.
- Scoop large cookie dough balls (about 3 tbsp each) onto the lined baking sheet, spacing them apart.
- Bake for 12-14 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- For extra thick cookies, chill the dough for 30-60 minutes before baking.
- Swap white chocolate chips for dark or milk chocolate if preferred.
- If the cookies spread too much, shape them with a spoon while they’re warm.