The Best Red Velvet White Chocolate Chip Cookies Recipe Ever

You experience a burst of magic and flavours with a moist, rich, and gooey red velvet cake and what better than the same toothsome flavours better in the form of a crunchy cookie! Red velvet cookies that bring out the perfect balance between chocolate and vanilla flavours are often confused to have slight flavour to no flavour. Needless to say, red velvet cookies, very much like the classic chocolate chip cookies have a separate fan base. The Red Velvet White Chocolate Chip Cookies from Sweetish House Mafia is always a good idea to satisfy all your sweet cravings, surprise your special someone, or sweeten up your social gatherings.

As overwhelming as baking red velvet cookies sounds, this easy-peasy red velvet recipe calls for the simplest ingredients available in your pantry- some flour, 2 types of sugars, eggs, and the humble chocolate chips and you can bake yourself the softest, yummiest, melt-in-mouth Red Velvet White Chocolate Chip Cookies. If you’re an eggless fan, you can use vinegar as a substitute. Vinegar when combined with milk curdles and acts as a perfect substitute. Alternatively, you can also use lemon instead of vinegar.

Not a baking fan? Bite into the best Red Velvet White Chocolate Chip Cookies or the Best Chocolate Cookies from Sweetish House Mafia- one of the finest online bakery shops in Mumbai.

Here’s the recipe to make some decadent Red Velvet White Chocolate Chip Cookies from scratch and all the love:

Ingredients List:

• 160grams of all-purpose flour or maida
• 30grams cocoa powder
• ½ teaspoon baking soda
• 113grams of softened butter

• 100grams of light brown sugar
• 115grams of caster sugar
• 1 teaspoon vanilla extract
• 1 tablespoon red food color

• 3 tablespoons milk
• 1 teaspoon vinegar or 1 large egg.
• 80g crunchy white chocolate chips

Instructions:

1. In a large bowl, whisk the cocoa powder, flour, and baking soda together. Set aside.

2. Using a hand mixer or stand mixer with a paddle attachment, beat the butter on high speed until creamy, roughly about a minute. Clean the bottom and the sides of the bowl as needed. Pour in the brown sugar and granulated sugar and beat until combined and creamy, for another minute. Beat in the eggs or vinegar with the milk and vanilla extract, scraping down the bottom and the sides of the bowl as needed.

3. Once mixed, add the red food coloring and beat until finely combined.

4. At this point, turn the mixer off and combine the dry ingredients with the wet ingredients.

5. Turn the mixer on low and slowly beat until a very soft dough is formed.

6. For a brighter red colour, you can add in more food coloring to the dough if you’d like.

7. At this point, beat in the white chocolate chips on low speed, the dough will be sticky.

8. Cover and chill the dough in the refrigerator for at least 2 hours (or up to 3 days).

9. Preheat the oven to 350°F (177°C). Line in two large baking sheets with parchment paper or silicone baking mats. Set aside.

10. Scoop 1.5 tablespoons of dough and roll into a ball. Place 5-6 balls onto each baking sheet. Ensure to bake each batch for 13 minutes. The cookies may have only spread slightly, that’s ok.

11. At this stage of baking, simply press down on the warm cookies to slightly flatten them which will help form crinkles. If you’re a chocolate chip fan, feel free to stick a few white chocolate chips into the tops of the warm cookies.

12. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

13. Serve fresh with your favorite beverage or as is.

Munch on the Best Cookies in Mumbai from Sweetish House Mafia’s online bakery shop.