- 2 1/4 cups AP flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup cocoa powder
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1 tsp vanilla
- 1 tsp red food color
- 2 large eggs
- 2 cups white chocolate chips
- Preheat the oven to 350° F and line a sheet pan with parchment or use a silicone baking mat.
- In a small mixing bowl, stir together the flour, baking soda, salt and cocoa powder.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter, sugar, brown sugar, vanilla and red food color together until creamy and fully combined.
- Add the eggs one at a time.
- Gradually add the flour mixture, the dough should be pretty stiff.
- *Fold in the white chocolate chips.
- Scoop out rounded tablespoons and place on the prepared baking sheet 1-2″ apart. (Use your hands to roll the dough into a ball about the size of a ping pong/table tennis ball for larger cookies)
- To prevent spreading, chill the dough for about 20 minutes before baking.
- Bake for 10-12 minutes and cool for 2 minutes before moving to a rack.
- sheet pan
- parchment paper or silicone baking mat
- small mixing bowl
- hand mixer or stand mixer with paddle attachment
- wire rack
*You can fold in the chocolate chips, or if you want lots of pretty white chocolate chips on top of the cookies and not hidden inside, see the photo in the post – roll the dough into balls and then press white chocolate chips on all sides.
This recipe makes 5 dozen small cookies (rounded tablespoon) or ~3 dozen large.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Keywords: red velvet cookies, red velvet with white chocolate chips, white chocolate chip cookies, soft red velvet cookies, chewy red velvet cookies