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Red Velvet Cookies with White Chocolate Chunks

These red velvet cookies boast a beautiful burgundy shade, melting chunks of white chocolate in every bite, and a delicate cocoa flavour. These homemade sweets make tasty and thoughtful Galentine’s and Valentine’s gifts!

Prep:

minutes

Cook:

12

minutes

TOtal:

minutes

Ingredients

  • 4 tbsp unsalted butter
  • 85g semisweet chocolate
  • 25g (¼ cup) Dutch processed cocoa powder
  • 210g (1 ½ cups) all-purpose flour
  • 1 tsp baking powder
  • ⅛ tsp baking soda
  • 150g (¾ cup) granulated sugar
  • 100g (½ cup) brown sugar
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 tbsp canola oil
  • 1 tbsp red food colouring
  • 1 tsp pure vanilla extract
  • ½ tsp salt
  • 150g (1 cup) white chocolate, coarsely chopped

Instructions

  1. Place the oven rack in the middle position.
  2. Preheat the oven to 350°F.
  3. Lane a baking sheet with parchment paper.
  4. Melt the butter and chocolate together in a heatproof bowl placed over a saucepan of simmering water.  The bowl must not touch the water.  Stir until combined.
  5. While the chocolate and butter melt, whisk the flour, baking powder and baking soda together in a small bowl.  Set aside.
  6. In a large bowl, whisk the granulated sugar, brown sugar, eggs, egg yolks, oil, red food colouring, vanilla and salt together.
  7.  Once the butter and chocolate are melted together, remove the bowl from the heat.
  8. Add the cocoa powder to the butter and chocolate mixture, stirring until incorporated.
  9. Pour the warm chocolate mixture into the egg mixture, whisking until combined.
  10. Use a spatula to gently fold the flour mixture into the cookie batter.  Do not overmix.
  11. Stir the white chocolate chunks into the cookie batter.
  12. Cover the cookie dough and refrigerate for 6 hours.
  13. Use an ice cream scoop with 2’’ diameter to scoop the cookie batter, placing 8 cookie dough balls on the baking sheet at a time.
  14. Bake for 12 minutes, until the edges are set and the cookies are puffed up.
  15. Transfer the cookies to a wire rack and let cool completely.
  16. Store in an airtight container at room temperature for up to 3 days.