NYC Red Velvet Cookies!
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Gooey white chocolate chip New York style red velvet cookies – utter cookie heaven!
Cookies!
Oh hey yet another cookie recipe that you have ALL been asking for! I couldn’t resist. It was time for another cookie recipe. I mean, sorry if you don’t like cookies and all… but how can you not?! They’re the best.
These are, obviously, inspired by my NYC chocolate chip cookies, and my triple chocolate NYC cookies. These two recipes are SO GOOD and honestly, I’m astounded by how many of you already made them.
Red velvet NYC cookies
The thing is, since posting them, I am getting so many requests over and over for other versions – and by far one of the most popular requests was these. Red velvet cookies. I of course, was more than happy to oblige. Partly because I’d already made them!
These weren’t to be posted for a while – I do like to try and spread my recipes out a bit, have a bit of variation… but here we are. I like to give you what you want! These are gooey, they’re stuffed with white chocolate chips, and they have the wonderful red velvet flavour!
Red velvet
Red velvet, if you weren’t sure, is a mix of chocolate and vanilla – and red. The red colour typically comes from the mix of red food colouring, vinegar and buttermilk. These are classic, and feature in my red velvet cake and red velvet cupcakes.
When it comes to cookies though, you can’t treat them quite the same way, otherwise it wouldn’t be a cookie! Or at least, it wouldn’t be New York style chunky delicious cookie that we all want and adore so much.
Honestly these basically are a marriage of my two other NYC Cookies, but then influence by my other red velvet recipes. It’s a giant happy delicious mush of recipes. That doesn’t sound good when I phrase it like that… but it really is AMAZING.
Food colouring
One of the MOST IMPORTANT THINGS EVER when it comes to red velvet… is using the correct food colouring. I will say this now, as I do on all my other red velvet recipes… supermarket food colourings suck. They just don’t work.
No matter how many times I say that, people still use them, and people still complain that things aren’t red. I can’t help you with that… my advice in these posts is there for a reason! I do realise that buying food colourings online can be faffy and more expensive, but there is a reason – they are SO MUCH BETTER.
My favourite red food colouring is this one. It’s the only one I use for red velvet recipes now! Honestly, I always make sure I have some in the cupboard. The reason it’s so good, is that you only need to use a small amount to get the recipe to work.
It costs more than others, but you use less – therefore it equals out. You can use others… such as this christmas red, or even this wilton version – but my favourite by that is this one. I find with the others you need to use at least double in the recipe, and sometimes they’re still not as good.
No buttermilk or vinegar?
Because these are just cookies, the other ‘red velvet’ bits are simplified some what. You still have the cocoa powder, and the vanilla – to get the red velvet flavour, and you of course have the food colouring… but the buttermilk and vinegar is lacking. Luckily, because these are cookies, you don’t need it.
Chocolate
I use white chocolate chips because the colour makes me thing of cream cheese frosting, and I love the colour contrast – but you can use whatever type of chocolate you want. Milk, dark, flavoured and so on! You can also use a bar of chocolate that you chop up!
If you have any questions – let me know below! Happy red velvet cookie baking! x
NYC Red Velvet Cookies!
Ingredients
- 125 g unsalted butter
- 100 g light brown sugar
- 75 g white granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 1 tsp red food colouring
- 265 g plain flour
- 15 g cocoa powder
- 1 + 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 300 g white chocolate chips (or chopped chocolate)
Instructions
- Add your butter and sugars to a bowl and beat until creamy - I use my stand mixer with the beater attachment!
- Add in your egg, vanilla and red food colouring and beat again.
- Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
- Add in your white chocolate chips and beat until they're distributed well!
- Weigh your cookies out into eight cookie dough balls - they're about 115-120g each! If you don't want them as big, feel free to make them smaller.
- Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
- Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
- Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
- Bake the cookies in the oven for 12-14 minutes. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking. If you've made half size, they'll take about 9 minutes to bake.
- Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling! They make look a little raw when they come out - but trust me.
- ENJOY!
Notes
- These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
- You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch! If you are baking straight from frozen after some time, I usually bake for the same 12-14 minutes, at the same temp, but an extra couple minutes won't hurt!
- Once baked, these will last for 4-5+ days!
- I recommend using this red food colouring!
- Pre warning... liquid/supermarket colourings do NOT work.
- I use this white chocolate in my baking!
- If your oven runs hot you will want to reduce the temp slightly as mentioned in the method!
- If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture.
- If you want to use self raising flour instead, swap the flours straight out, and also leave out the baking powder. Still use the bicarbonate though!
ENJOY!
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J x
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Hello Jane,
These cookies are my FAVOURITE.
I was just wondering if you’d recommend the Progel food colouring as an alternative to the sugarflair? I noticed you recommend it in your Aero rocky road but not sure if it would be good enough for these cookies. Thank you x
So for the red, I really do recommend the red extra as its by far the best red out there – ProGel is still a very good brand and can work, but it might not be quiteeee as good or you might need a little more!
These were so tasty. I added some milk chocolate chips to ours as well. Best warm
And they go great with a spoonful of ice cream. Will be making these again!’
OMG these were amazinggggg..the smell of the kitchen when these were bakinng was soo nice. thanks for this delicious recipe!
Hi there, sadly mine turned out puffy and didn’t flatten.
Could it be because of expired baking soda or cold butter? Thanks!
It could be either – but some other NY Cookie recipes use cold butter. So I’m thinking the bicarb!
Hi Jane,
I just can’t across your site looking for red velvet cookies. I must give these I try. Thank you! I was wondering if you had considered how to put cream cheese chips into them? I have seen it done by someone but not sure how. Maybe freeze them and fully cover them in the dough? Did you consider it? Thank you! Subscribing now 👍
Hey! I’ve personally never found cream cheese chips (I would love to though!) but I imagine that yes that’s exactly what you’d do! x
Omg! This is my fave recipe for cookies ever Thanks jane for this one. I made them yesterday and today because everyone loved them lol x
Made these today after making the NYC cookies, these are going to be a favourite in my recipe folder! 😊. I reduced the size to 80g as I find these are plenty bigger enough! Thanks for the link for the food colouring, well worth buying so you can get that truly ‘red’s colour!
Hi, could i reduce the sugar by half so theyre not as sweet?
I personally wouldn’t as it can affect the texture/bake – but that’s up to you!
Hi Jane,
Would the recipe still work if I used gluten free flour? I’ve made them with normal flour and they turned out great and was a hit with my colleagues. But my friend has asked if I can make them gluten free for her.
Thanks in advance
Hey!! I haven’t made them gluten free myself, but quite a few of my readers have made my NYC Cookies (all three flavours) gluten free with a simple switch and have said it worked well! x
Made these today! So so good! I think these are my favourites of the NYC style cookies so far (have tried them all!). Thanks Jane!
Brilliant and very well tasting! How you think of all these is amazing. Just I wouldn’t split them in to 8, I did 13 and they were still very big
Ahh thank you! Yes they’re large as NYC Cookies are typically huge so I followed that to make them classic – but you can easily make them smaller, or even half size and bake for less time! x
Absolutely amazing tasting cookies. Handed these out to friends and they were a huge hit. Thanks for the lovely recipe
SO so glad you loved them!
Can we use dutched cocoa here?
You can, but as the colour/taste can vary slightly you must use the correct food colouring. Otherwise, it should be fine!
Pretty nice Jane but I thought I was making brick mortar for a mo’!
Made these as a treat for my other half who is off back to work after lockdown. They are awesome. I invested in the red food colouring.
hi, may i know why my cookie doesn’t spread 🙁 followed the instructions but unfortunately they didn’t spread when baking!
Hey – if you’re in a different country to me (UK) ingredients reaaaallllyy can vary which is the most common cause of cookies not spreading! The best thing to do would be to squish them slightly before baking next time if you struggle with it!
Hi Jane 🙂
Hope you’re well! Curious as to what chocolate chips you think work best from the UK? I’ve tried the dr oetker ones but they don’t melt as I’d like them to. Desperate to try the Hershey’s ones!
The ones I use are linked on the post! x