Red Velvet Cookies With White Chocolate Chunks Recipe (2024)

Since so many ppl complained about these cookies being cakey, I made them with 1/2 cup light brown sugar and 1/4 cup sugar, and rather than creaming (which creates air = cakey cookie), I added the sugars to melted butter instead. I also portioned 12 (not 24) cookies, keeping the same bake time. This resulted in a perfectly soft and chewy cookie. Learn from my mistake and don't use dark cocoa powder. It literally eclipsed the red. A complete waste of food colouring. Still tasted fantastic though!

I used an ice cream scoop for big cookies and found that 3/4 tbl of food color was more than sufficient. Tip: if you want to avoid getting red food color everywhere, have some wax paper around to lay dirty utensils on and to press the cookie dough down.

I went ahead and used the entirety of the 1.5 tablespoons of food coloring and the cookies turned out exactly like those of the photo. They look lovely (and taste great, too!). During the mixing process, I became concerned that these were going to be too cakey - the consistency was super wet. I added about three tablespoons of cocoa powder and they came out perfect. I live at about 5000', so I expect that some of you might add even more cocoa powder or flour.

What would you call Red Velvet Cookies that don't have red food coloring?

Probably because the recipe calls for 1 1/2 Tablespoons.

The recipe calls for way to much food coloring. I found 3/4 too much, purple cookies for Valentines Day!

I made these last night for a Valentines treat for my work colleagues. They were passable, but by no means delicious. Needed more white chocolate than recipe indicates to sweeten them up. A disappointment really but I have come to think that this is the fault of red velvet - there is not enough cocoa flavour to make it really chocolatey, but not enough delicate flavoring of anything else to make up for it. I would say they/red velvet always looks really great but in reality its quite flavourless

These were tasty! Good chocolate flavor. Mine came out a tad cakey, don't know if that was the intention or not, but I was also testing out my stand mixer for the first time. Either way everyone liked them. This is great if you want to deplete your red dye. I used less than a tablespoon and they were very red.

it was alr

Mini cakes NOT cookies. My fault I trusted NY times and wasted expensive ingredients on a recipe that is not accurately described.

I made these cookies and they turned out to be amazing!! I also added two bananas, when I was mixing butter and sugar. Highly recommend you this recipe!

Made as directed and they came out well and tasted good. If you don’t have buttermilk, then add a little white vinegar to the milk. Yes, they have a cake-like texture. I’m not sure why that is an issue for so many. I used white chocolate chips, which worked well. Other suggestions: (1) refrigerate the dough several hours before rolling; it will be much easier to handle. (2) wear some surgical gloves left-over from the early pandemic days; this will help you avoid red-stained hands.

A very brownie like cookie. soft and chewy of the inside, but i didn't taste the red velvet reference. The cocoa completely overpowered the red food dye. it did need more chips. Several reviewers mentioned adding more cocoa and flour as they were too cake like. I did that, and mine were a bit too dense. The flavor was a good chocolate cookie.

These need vinegar. Without it these are just chocolate cookies with white chocolate chunks.

me and my table made this for cooking class and it was very messy and it's a lot of coloring so use less of that and more chips

1T bob’s red mill buttermilk powder instead of buttermilk. Decrease flour to 1c.Cookies will not be cakey.

This recipe is so odd. I followed the other tips here - I used slightly less than 1 tbspn of food coloring, half brown and white sugar, double the white chocolate. And these came out brownish purple. I made them for Valentine’s Day and really wanted a true red velvet. They taste good but not great. Think I’ll sprinkle some flakey sea salt on top.

I made these as a Valentine’s treat for my teenagers. Used the milk cause I didn’t have buttermilk. They came out perfect - would not change anything. And we all remarked at the similarity to red velvet cake!

2/10/23. Turned out beautifully, no complaints from my intended audience - hubby and dad!

Pretty disappointing. They have a lovely colour but flavour is almost non-existent and evokes nothing of red velvet. Echoing everyone else’s statements the batter was too loose and resulted in a cakey texture rather than that signature chew you expect from a cookie. Save your ingredients for something else.

Unfortunately very disappointed in these cookies and I should've done some more recipe comparison. They were very dry and fairly flavorless. I put them in the cookie boxes this year for the holidays and feel badly that I didn't test them prior...live and learn.

Really delicious cookies! I'm not usually a fan of red velvet, but this has a great cocoa flavor and not overly sweet. I took cheching's note and used brown sugar and melted butter. It had perfect consistency for me. I also only had 1 tablespoon of red dye and it's a very nice color. I'd make them again, so easy!

OMG these are delicious