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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would this amount of ingredients work as a giant heart shaped cookie using a 22cm tin? I’m inspired by your recent giant valentine’s day cookie but would like to make a red velvet version. Thanks!
Yes, this recipe works with the timings of the heart shaped cookie tin! x
Hi, recipe looks fabulous. Can’t wait to try it this week. I want to make some to post to my son, hopefully will arrive to him the next day. But after reading whole post I’m not sure whether to bake them or send him the dough ready to bake? Any suggestions please?
Thanks
I wouldn’t send raw dough as it needs to be kept cold, so sending the baked cookies is better and he can just reheat them x
Absolutely love this recipe!! Definitely one of my favourites!
I was just wondering whether you think that shaping these into hearts before baking would work? I’m not sure whether they would loose their shape when baking. I was thinking of doing some bakes valentines themed 🙂
They will most likely lose their shape as naturally cookie dough spreads xx
All things considered the best treats I’ve ever constructed. I think I added excessively much milk yet hello, they were so acceptable.
Hi Jane! I was wanting to make these cookies for valentines day and wanted to make a big cookie pie instead of individual cookies. I’m going to be using a 8 inch round cake tin. Will I need to double the mixture and will this affect cooking time? x
You don’t need to double the recipe – you just need to follow the timings of my giant birthday cookie recipe x
Hey!
Would I be able to use this recipe/ the other nyc recipe – put it all into a cake tin and make a big birthday/celebration cookie? I know you’ve posted a recipe for that but the measurements are different, so I was wondering if it would work with something like this.
Thank you! Xx
The timings would be the same as the giant birthday cookie if you baked this into one tin (total weight of ingredients isn’t that far off at all!) Xx
Hi !
Do you think I can substitute regular flour for Gluten free flour?
Yes!!
The mixture came out to be crumbly. I had to convert each ingredient into cups. I believe I had to much flour to the mixture is there anyway to tell me exactly how many cups of flour it would be? I baked a few anyway and they tasted good.
Unfortunately converting into cups will have been the issue – I never measure in cups as its really unreliable so I can’t help you sorry!
sorry I’m a little confused by these. why do you say that because these are cookies your don’t need the vinegar? aren’t these just chocolate cookies without it?
For the cookies, red velvet is just a theme.. can’t really get classic ‘red velvet’ in a cookie as it’s a cookie not a cake. But for me, red velvet is a mix of vanilla and a bit of chocolate.
I was wondering if I wanted the cookies to be less chewy/gooey what adjustments I need to make ?
Just bake for longer!
Hi I was wondering my these cookies turned out so stiff when putting all the ingredients together? They also came out very hard & crumbly.
I’m not sure what you mean by stiff sorry – it sounds like they are just over baked!
Hi I was wondering if there is way I could stuff this with a cream cheese filling ?
As long as you can freeze balls of the cream cheese filling it works wonderfully!
I wanted to make mini bite size cookies for Valentine’s Day. I made them approximately 1.5″ and I used mini white chocolate chips. Amazingly cute! I baked them in 350F for 8 minutes. Left them on the baking sheet for 30 minutes to continue baking until cool. The consistency came out slightly crunchy on the outside and soft on the inside. The perfect cookie! I didn’t have access to any of the suggested food colour brands. I used Americolor, 120 Super Red and they came out the same colour as the cookies on the recipe images. This is a great recipe. Thank you so much for sharing it!
Hiya Jane! I’ve made your NYC red velvet cookies before and we loved them. I’m wanting to make one large red velvet cookie for valentines but I don’t want to end up with a crunchy edge and raw middle. Do you have any tips on converting your recipe into one large cookie? Thanks!
Have a look at my cookie bar recipes as that is already one giant cookie technically x
Hi Jane, just wondering if you could use this recipe for cookie bars or do you have an alternative for red velvet cookie bars?
Yes you can – follow the baking guidance timings of a cookie bar recipe x