The Devil in Red Velvet Cookies
Get ready to indulge in a sinfully sweet experience with "The Devil in Red Velvet Cookies," a tantalizing twist on classic red velvet desserts. These gorgeously crimson cookies boast a soft, chewy texture, enriched by the luxurious duo of unsweetened cocoa powder and creamy, sweet white chocolate chips. With a hint of cornstarch for extra tenderness, these cookies are as devilishly decadent as they are eye-catching. The secret? A vibrant splash of red gel food coloring ensures each bite looks as irresistible as it tastes. Perfect for holiday gatherings, romantic evenings, or anytime you want to wow a crowd, these cookies bake up in just 10 minutes, making them as quick to create as they are addictive. Pair them with a cold glass of milk or a steaming cup of coffee for an unforgettable treat that will steal the show at your dessert table.
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 whole large egg
- 1 whole egg yolk
- 1.5 teaspoons red gel food coloring
- 2 teaspoons pure vanilla extract
- 2.25 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 0.5 teaspoon salt
- 1.5 cups white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg, egg yolk, red gel food coloring, and vanilla extract to the bowl. Mix until fully combined and the color is uniform.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the white chocolate chips using a spatula until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop 1.5-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look slightly soft. Do not overbake – they'll firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve these devilish treats with a glass of milk or a cup of coffee and enjoy their irresistible flavor!
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 18.5 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 50 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
