Cookies

February 13, 2023

Red Velvet Cookies with White Chocolate Chunks

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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!

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Tips

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Chilling the Cookie Dough

This cookie dough needs to chill in the fridge for at least 6 hours, so plan accordingly.  I promise it’s worth the wait!

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Quality White Chocolate

I used Valrhona’s gourmet chocolate Opalys 33%.  It has a gorgeous velvety texture and delicately sweet flavour.  The caramelised bits of white chocolate on the bottom of the cookies are too good!   

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Oven Thermometer

Every oven is unique, and finicky in its own way.  I think every home baker should use an oven thermometer to get the most accurate read.  Your bake time might alter depending on your oven.

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Weigh your ingredients

A kitchen scale is an invaluable tool for a baker.  I’ve had mine forever, it’s definitely a worthy investment!  You will get the best, most consistent results by taking the time to weigh your ingredients.

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Equipment

Kitchen scale

Oven thermometer

Sheet pan 

Parchment paper

Wire rack

Saucepan

3 bowls 

Whisk 

Spatula

⅛  teaspoon, 1 teaspoon, 1 tablespoon

Ice cream scoop with release trigger and 2’’ diameter

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Bon appétit!
xo

Ariane

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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!

Author:

Ariane | Miel et Ganache

Prep:

min

cook:

12

min

total:

min

Print It

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.

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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!
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