Description
A scientifically-perfected red velvet cookie featuring a tender, soft-baked crumb and a vibrant scarlet hue. These treats balance the acidity of buttermilk with the sweetness of white chocolate chips for a professional-grade dessert that stays moist for days.
Ingredients
- 210g (1 2/3 cups) all-purpose flour
- 21g (1/4 cup) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 113g (1/2 cup) unsalted butter, softened
- 150g brown sugar
- 50g granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 tablespoon buttermilk
- 3/4 teaspoon gel food coloring
- 1 cup (180g) white chocolate chips
Instructions
- Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl until well combined and free of clumps.
- In a stand mixer fitted with a paddle attachment, beat the softened butter and sugars on medium speed for 3 minutes until pale and creamy.
- Add the egg and vanilla extract, mixing on high speed for 60 seconds to fully emulsify the ingredients.
- Reduce the mixer to low and gradually add the dry ingredients, followed by the buttermilk and gel food coloring, mixing until just combined.
- Fold in the white chocolate chips by hand using a silicone spatula.
- Cover the dough and refrigerate for 60 to 90 minutes to stabilize the fats and enhance the flavor profile.
- Preheat oven to 350°F (177°C) and scoop 1.5-tablespoon portions onto a parchment-lined baking sheet.
- Bake for 11 to 13 minutes until edges are set, then allow the cookies to rest on the sheet for 5 minutes before transferring to a wire rack.
Notes
To ensure the most consistent texture, use a digital scale to measure your ingredients in grams rather than volume. For the best color results, stick with gel-based food coloring, as liquid varieties can introduce too much moisture and destabilize the dough’s delicate structure.
- Prep Time: 1 hour 30 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American