Description
Indulge in these thick, NYC-style Red Velvet Cookies featuring a vibrant crimson dough and a massive amount of white chocolate chips. These 6-ounce monster treats offer a soft, cake-like center with chewy edges, perfect for making a bold statement at any dessert table.
Ingredients
- 125g unsalted butter, softened
- 100g light brown sugar
- 75g white granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- Red gel food colouring
- 300g plain flour
- 15g cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- Pinch of sea salt
- 300g white chocolate chips
Instructions
- Cream the unsalted butter, light brown sugar, and white granulated sugar in a stand mixer until pale and creamy.
- Beat in the egg, vanilla extract, and red food colouring until the color is consistent.
- Sift and fold in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and sea salt on low speed until a thick dough forms.
- Fold in the white chocolate chips until evenly distributed.
- Weigh the dough into eight balls, approximately 115-120g each.
- Chill the dough balls in the freezer for at least 30 minutes or the fridge for one hour.
- Preheat the oven to 180C Fan (200C regular) and line two baking trays with parchment paper.
- Bake for 12-14 minutes, ensuring there is plenty of space between the cookies.
- Allow the cookies to cool on the tray for at least 30 minutes to firm up while remaining gooey in the center.
Notes
For the best visual results, use a professional gel-based food coloring rather than a liquid version to ensure the dough remains thick and the color stays vibrant after baking. If your cookies lose their round shape in the oven, use a large circular cutter to gently scoot them back into a perfect circle immediately after removing them from the heat.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American