Description

Experience the ultimate red velvet cookie, engineered for a perfect balance of chewy centers and crisp edges. These oversized, vibrant treats feature premium white chocolate chips and a meticulously tested crumb structure that defines decadence.

Ingredients

125g unsalted butter, cool room temperature
100g light brown sugar
75g white granulated sugar
1 medium egg, room temperature
1 tsp vanilla extract
1 tsp red food coloring
265g plain flour
15g natural cocoa powder
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
0.5 tsp sea salt
300g white chocolate chips

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Instructions

Cream the room-temperature butter and both sugars in a stand mixer on medium speed for exactly 3 minutes until the mixture is pale and fluffy.
Beat in the room-temperature egg, vanilla extract, and red food coloring on low speed until the liquid is fully emulsified and incorporated.
Sift together the flour, cocoa powder, baking powder, bicarbonate of soda, and sea salt, then add to the wet mixture on the lowest setting until no streaks of white remain.
Gently fold in the white chocolate chips by hand or on the lowest mixer setting for about 10 seconds to ensure even distribution.
Portion the dough into 8 balls (approximately 115-120g each), roll into smooth spheres, and chill in the freezer for 30 minutes or the fridge for 60 minutes.
Preheat the oven to 180°C Fan (350°F) and bake for 12-14 minutes, arranging only four cookies per tray to allow for proper heat circulation.
Allow the cookies to rest on the baking tray for at least 30 minutes to complete the carry-over cooking process and set the centers.

Notes

For the most successful bake, ensure your butter is at a cool room temperature rather than oily or soft, as this facilitates the mechanical aeration needed for a light crumb. Using a digital scale to weigh your ingredients in grams is the only way to guarantee the precise 115g portion size that prevents the cookies from over-cooking in the center.

Prep Time: 20 mins
Cook Time: 14 mins
Category: Dessert
Method: Baking
Cuisine: American