30-Minute Red Velvet White Chocolate Chip Cookies
Soft, chewy cookies that combine the classic red velvet cake flavors with white chocolate chips. The cocoa powder provides subtle chocolate notes while vinegar adds the signature tanginess that makes red velvet distinctive. These vibrant red cookies are perfect for holidays, special occasions, or anytime you want to impress. The combination of butter and vegetable shortening creates an ideal texture that's tender yet holds its shape, while the white chocolate chips provide sweet contrast to the mildly chocolatey base.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ tablespoons cocoa powder
- 1 ½ teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter, at room temperature
- 6 tablespoons vegetable shortening
- 1 ½ cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons white vinegar
- 1 ½ teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 ⅓ cups white chocolate chips, divided
Instructions
- 1
Preheat oven to 375 degrees
- 2
Combine flour, cocoa powder, cornstarch, baking soda, and salt in a medium mixing bowl and set aside
- 3
Cream together butter, shortening, and sugar for about 3 minutes until fluffy
- 4
Slowly add egg yolk and egg and mix to combine
- 5
Add vinegar, vanilla, and food coloring and mix until just combined
- 6
Add dry ingredients until combined
- 7
Mix in white chocolate chips
- 8
Line cookie sheets with parchment paper and scoop cookie dough into heaping tablespoons without flattening
- 9
Bake for 8-9 minutes
- 10
Transfer to wire rack to cool and press extra chocolate chips on top
Tips
Don't flatten the cookie dough when scooping to maintain soft, thick texture
Press extra white chocolate chips on top while cookies are still warm for better adherence
Store in airtight container to keep cookies soft and prevent them from drying out
Good to Know
Store in airtight container at room temperature for up to 1 week
Cookie dough can be made 1 day ahead and refrigerated, or shaped cookies can be frozen for up to 3 months
Serve at room temperature, optionally with milk or coffee
Common Mistakes
Don't overmix after adding flour to avoid tough cookies
Don't flatten dough when scooping to maintain soft texture
Don't overbake as cookies continue cooking on hot pan after removal
Substitutions
FAQ
Can I make these without food coloring?
Yes, but they won't have the signature red velvet color. The cookies will taste the same but appear brown from the cocoa powder.
What if I don't have vegetable shortening?
You can substitute with equal amount of butter, though the texture will be slightly different - still delicious but less tender.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze for up to three months.