I am so excited to share this recipe! First of all, who doesn’t love red velvet anything? Cake, cupcakes, cookies…it’s all delicious! I found this recipe on Pinterest and it took me a while to finally try it out; It will not take me nearly as long to make a second batch! In fact, I think I’ll make them again in a few short weeks for Valentine’s Day! Like the pink hot cocoa, these are another perfect treat for the holiday! As the baker, I naturally tried one of these fresh out of the oven; the cookie just melted in my mouth and the red velvet and white chocolate chip combination is amazing! I’m not even a big fan of white chocolate, but these are simply scrumptious!
I really enjoyed the baking process to make these cookies thanks to my wonderful kitchenaid stand mixer; it is probably my favorite wedding gift I received at my bridal shower a couple years ago. If you’ve read my other posts, you can guess we were registered at Crate and Barrel and that’s exactly where the mixer was purchased! If you don’t have one or are in the market for a new one, I highly suggest checking this one out! It’s perfect and I know it will be in my kitchen for many years, worth the money!
So these cookies…my husband and step daughter have each ate multiple today and approved immediately! I put some in the freezer to save and share with my parents and grandparents who don’t live in town and I’m happy I had a reason to do that, otherwise I may eat more than I should! Why can’t these yummy baked goods be healthy? 🙂
Check out the recipe below and do yourself a favor by baking these delicious cookies! The recipe makes 24 cookies. Enjoy!
Red Velvet White Chocolate Chip Cookies
- 2¼ cups all-purpose flour
- 2½ Tbsp cocoa powder
- 1½ tsp cornstarch
- ¾ tsp baking soda
- ½ tsp salt (I only used about 1/4 tsp)
- 8 Tbsp butter, at room temperature
- 6 Tbsp all vegetable shortening
- 1½ cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1½ tsp apple cider vinegar
- 1½ tsp vanilla extract
- 1 Tbsp red food coloring
- 1⅓ cups white chocolate chips, divided
- Preheat oven to 375 degrees and line cookie sheets with parchment paper.
- In a medium mixing bowl, combine flour, cocoa powder, cornstarch, baking soda and salt. Set aside.
- Using a stand mixer, cream together butter, shortening and sugar until fluffy. Slowly add egg yolk and egg and mix to combine.
- Add vinegar, vanilla and food coloring and mix until combined.
- Gradually add dry ingredients while mixing. Once combined, remove bowl from stand and mix in ½ cup white chocolate chips.
- Scoop out cookie dough into heaping tablespoons. Press 5 white chocolate chips onto the top of each cookie dough ball careful not to flatten the cookies.
- Bake for 8-9 minutes. Transfer to a wire rack to cool and keep the cooled cookies stored in an airtight container.
As always, thanks for reading!!