These white chocolate chip red velvet cookies don’t just look stunning (which they do) but they taste stunning too. These cookies are soft and beautifully chewy cookie with a subtle chocolate flavour.
It’s Monday today, and that means one thing in the This Guy Cooks household; Constance & I are going to be baking. It’s become our little tradition that come rain or shine, we’re pretty much going to be in the kitchen for an hour or two. My wife Eleanor works on Monday afternoons and thankfully through flexible working I get to have the kids!
Constance even came into my bedroom at 6.30 this morning to tell me that it was Monday and she wanted to make cookies. Bless her! We’ve used baking as a great way to bond and I just love that shes as excited as I am about creating food. Or maybe it’s just eating it?
I’ve wanted to make white chocolate chip red velvet cookies for a while now. Red velvet is one of my favourite cakes and thankfully now, one of my favourite cookies.
What are Red Velvet Cookies?
They’re technically chocolate cookies if you didn’t know already. They get that beautiful red colour from food colouring. Red velvet cakes are traditionally decorated with a cream cheese frosting but until I master putting cream cheese into cookies, white chocolate will have to do.
They just look gorgeous right? A beautiful deep red with pops of white appearing here and there! Chucking the dough balls into the oven, they resembled little cartoon mushrooms from the old Mario games or something! Great fun.
Constance and Theodore didn’t even let me finish photographing the cookies before they started trying to pinch them off the tray. It must be tough for them, mastering patience and everything!
I caught Constance red handed here (pun intended)
Theodore had put one of our bar stools up next to the worktop and was desperately trying to get my whisk with the raw mix on. He’s nearly two…
Here is my recipe. Enjoy!
White Chocolate Chip Red Velvet Cookies
- 125 g Caster Sugar
- 100 g Dark Brown Sugar
- 2 tbsp Unsweetened Cocoa Powder
- 235 g self raising flower
- 125 g Unsalted butter, softened
- 1 tsp Vanilla bean paste
- Red food colouring Follow the instructions on whichever brand you use as quantity needed varies.
- 100 g White chocolate chips
- Pre-heat your oven to 160°C
- In a large bowl combine the sugar, vanilla, butter, egg and cream together with a whisk.
- Following the instructions on your food colour, add this to your mix. Some food colourings are stronger than others. I used Wilton Cakes’red food colouring and it only requires a very small amount.
- When you’ve got it the colour you want, add the 2 tablespoons of cocoa powder. This will give the cookies their subtle chocolate flavour without affecting the colour of the cookies.
- Fold in the self raising flour into the mix. Fold a part at a time, adding to it once the former has been fully combined.
- Add your white chocolate chips – reserving some to top on to the cookie dough just before you bake.
- Line a baking tray with baking paper
- Weigh out 35 g of cookie dough and roll into balls. Place the dough balls on the baking tray. They will spread to about 8 cm so give them plenty of space between each cookie.
- Bake for 12 minutes
- Using a spatula transfer from the baking tray to a cooling rack. The cookie will look quite wet from the tray, if its TOO wet, give it an extra minute or too. It’s ready when it’s pliable but movable.
- Leave to cool and eat when ready! That’s if the kids don’t get there first!