Guys…I have discovered the holy grail of cookies. I have made four batches of these cookies in the last FIVE days and every single person who tried them has melted into a little puddle of happy.
Sally’s Red Velvet White Chocolate Chip Cookies
Makes 18 cookies
1 ½ cups + 1 tbsp. all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp. baking soda
¼ tsp. salt
½ cup unsalted butter, softened to room temperature.
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg
1 tbsp. milk
2 tsp. vanilla extract
1 ½ tbsp. liquid red food coloring
1 cup white chocolate chips (plus a few extra for after baking)
1. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. On low speed, beat in the white chocolate chips. The dough will be sticky.
3. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours (and up to 4-5 days. Make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling the cookie dough for more than 1 day.). Chilling is mandatory for this sticky cookie dough.
4. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
5. Scoop 1.5 Tablespoons of dough and roll into a ball. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly; simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few white chocolate chips into the tops of the warm cookies – that’s optional and only for looks.
6. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Baked cookies may be frozen for up to 2 months. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).
Maybe Martha’s Notes
I mixed the dry ingredients together for the first double batch I made and added the dry ingredients separately after mixing the wet ingredients the second time. I didn’t notice a difference and I preferred not having to clean up another bowl.
I used margarine instead of butter and don’t think it affected the taste or texture. I tend to bake with margarine more often than butter because it is what I use the most around the kitchen and don’t usually find anything to be missing. The one place that I will never sub margarine for butter is in buttercream icing, but when it’s in the title you know it’s important.
I didn’t use any extra chocolate chips on top and even found the full cup of chocolate chips to be a bit too much. I used 3/4 of a cup and found it to be the perfect amount (trust me, the dough is so delicious you don’t need it to be totally jammed with chocolate), but to each their own!
I mentioned before that I just kind of plop dough in vaguely ball-shaped lumps to bake. However, this recipe said to roll them and for some reason I actually listened this time…and thank goodness! Absolutely roll the dough into balls and then flatten them out with your spatula when they are done baking if you feel the need. By baking them in the balls, the cookies remain doughy and fluffy like you wouldn’t believe. I had one person comment that they never dreamed a cookie could be that texture!
Mine didn’t turn out as red as the original recipe pictured. I don’t think all red dye is created equally and clearly mine was not as strong as Sally’s. It didn’t bother me too much and the slightly red tint was all I needed.
I hope you enjoy these fabulous cookies as much as I have! They are definitely going to be one of my go-to recipes from here on out.