Dessert

Soft and Chewy White Chocolate Chip Cookies with a Touch of Red Food Coloring Recipe

Bymia larkspur January 26, 2026January 26, 2026

Introduction

These soft and chewy cookies with white chocolate chips offer a delightful twist on a classic treat. Their rich cocoa flavor combined with vibrant red coloring makes them perfect for any festive occasion or simply a sweet indulgence.

The image shows a close-up of a group of soft, round cookies stacked on a white plate, placed on a white marbled textured surface with a checkered cloth underneath. Each cookie is deep red in color with a slightly cracked surface and is dotted with smooth, round white chocolate chips, some partially melted into the cookie. The cookies have a dense, moist texture, and their edges are slightly raised giving a thick, plush look. The contrast between the bright white chocolate chips and the rich red cookie base is striking, with each cookie showing about seven to ten chips evenly spread across the surface, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Butter (unsalted, softened)
1/3 cup Brown sugar
1/2 cup White sugar
1 Egg (large)
1 tablespoon Buttermilk
1 teaspoon Vanilla extract
1½ cups All-purpose flour
1/4 cup Cocoa powder (unsweetened)
1 teaspoon Baking soda
1/4 teaspoon Salt
1 teaspoon Red gel food coloring (or more if needed)
1 cup White chocolate chips (or any chocolate, adjust amount to taste)

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 2: In a large bowl, beat the softened butter with both sugars until creamy and smooth using a spatula, hand whisk, or mixer.
Step 3: Mix in the egg, buttermilk, and vanilla extract until fully combined.
Step 4: Stir in the red gel food coloring. Add more if you want a more vibrant color.
Step 5: Add the dry ingredients to the wet mixture and mix on low speed or fold with a spatula just until combined. Avoid overmixing.
Step 6: Gently fold in the white chocolate chips.
Step 7: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Step 8: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 9: Scoop the dough into 2-tablespoon portions (about 2-inch balls) and place them 2 inches apart on the baking sheet.
Step 10: Bake for 10–11 minutes, until edges are lightly set but centers remain soft.
Step 11: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use a gel food coloring instead of liquid for a more vibrant color without thinning the dough.
Try mixing in dark or milk chocolate chips if you prefer a different chocolate flavor.
Chill the dough longer for thicker cookies with a chewier texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm cookies briefly in the microwave or oven to restore softness.

How to Serve

The image shows several round red velvet cookies with a soft, slightly cracked texture and white chocolate chips embedded on the surface in an uneven pattern. Each cookie is thick with a deep reddish-brown color as the base layer, and slightly shiny white chocolate chips stand out on top. The cookies rest on a checkered cloth that has black and white squares, which lies on a white marbled textured surface. In the background, there is a black cooling rack with more red velvet cookies placed on it. The whole scene has a close-up, cozy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

You can use regular food coloring, but gel food coloring is preferred because it provides more intense color without altering the dough’s consistency.

What if I don’t have buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.