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

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★★★★★

4.9 from 77 reviews

These soft and chewy cookies with white chocolate chips are irresistibly rich and festive with a hint of cocoa and vibrant red coloring. Perfect for a sweet treat or special occasion, they combine the smoothness of buttery dough with luscious white chocolate bites for an unforgettable indulgence.

Ingredients

Scale

Dry Ingredients

  • 1½ cups All-purpose flour
  • 1/4 cup Cocoa powder (unsweetened)
  • 1 teaspoon Baking soda
  • 1/4 teaspoon Salt

Wet Ingredients

  • 1/2 cup Butter (unsalted, softened)
  • 1/3 cup Brown sugar
  • 1/2 cup White sugar
  • 1 large Egg
  • 1 tablespoon Buttermilk
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Red gel food coloring (or more if needed)

Add-ins

  • 1 cup White chocolate chips (or any chocolate, adjust amount to taste)

Instructions

  1. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until fully combined. Set this mixture aside for later use.
  2. Cream butter & sugars: In a large bowl, beat the softened unsalted butter together with the brown sugar and white sugar until the mixture becomes creamy and smooth. You can use a mixer, hand whisk, or spatula for this step.
  3. Add egg, buttermilk & vanilla: Incorporate the large egg, buttermilk, and vanilla extract into the creamed butter and sugars. Mix thoroughly until all the wet ingredients are fully combined.
  4. Add food coloring: Stir in the red gel food coloring to the wet mixture. Add more coloring gradually until you achieve your preferred vibrant red shade.
  5. Combine wet & dry ingredients: Slowly add the dry ingredients to the wet mixture and mix on low speed or fold in with a spatula just until all ingredients are combined. Avoid overmixing to keep the cookies tender.
  6. Fold in chocolate chips: Gently fold the white chocolate chips into the dough to distribute them evenly without breaking them.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. This helps the dough firm up and enhances flavor development.
  8. Preheat & prepare the baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
  9. Portion the dough: Using a spoon or cookie scoop, portion the dough into 2-tablespoon-sized balls (about 2 inches each) and place them on the baking sheet spaced about 2 inches apart to allow for spreading.
  10. Bake: Bake the cookies for 10 to 11 minutes until the edges are lightly set but the centers remain soft, creating a chewy texture.
  11. Cool the cookies: Let the cookies cool on the baking sheet for 10 minutes to set further, then transfer them to a wire rack to cool completely before serving.

Notes

  • Using gel food coloring ensures a vibrant color without thinning the dough.
  • Do not overmix the dough once the dry ingredients are added to maintain tenderness.
  • Chilling the dough is essential for proper texture and prevents excessive spreading during baking.
  • You can substitute white chocolate chips with milk or dark chocolate chips according to preference.
  • Store baked cookies in an airtight container to keep them soft for several days.

Keywords: chewy cookies, white chocolate chip cookies, red velvet cookies, soft cookies, cocoa cookies

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