Chocolate Velvet White Chocolate Chip Cookies
Chocolate velvet cookies are rich, chocolatey and velvety.FromScratchBaking.net
Servings: 2 dozen cookies
Ingredients
- 1-1/2 cups (182g) all-purpose flour, sifted
- 2 tbsp (10g) cocoa powder, sifted
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113g) butter, room temperature
- 1/2 cup (114g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 egg
- 1 tsp vinegar (white vinegar or apple cider)
- 1 tsp vanilla
- 1-1/2 cup (255g) white chocolate chips (reserve ½ cup for tops of cookies)
Instructions
- Gather all ingredients and let the butter and eggs come to room temperature.
- Preheat the oven to 350 degrees. Line your cookie sheet with parchment paper or use a silicone baking mat; set aside.
- In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine and set aside.
- Crack your room temperature egg into a ramekin. Add the vinegar and vanilla* and set aside. *Note: if you’re making this a red velvet cookie, add 1 tsp of red gel food color to the egg mixture.
- In a mixer fitted with the paddle attachment, cream the butter until soft; add the brown sugar and granulated sugar to the butter. Beat until light and fluffy, for about 2 minutes. Scrape down the sides of the bowl as needed.
- Add in egg, vinegar and vanilla mixture. Beat until combined, making sure to scrape down the sides of the bowl to fully incorporate the ingredients together.
- Gradually add in the flour-cocoa mixture. Mix on low speed until just combined. Fold in one cup of the white chocolate chips.
- Using a cookie scoop, portion out the dough onto a prepared cookie sheet. Using the remaining ½ cup of white chocolate chips, press down 4 or 5 chips to the tops of the cookie balls. Refrigerate for 30 minutes to firm up the dough.
- Place the scooped dough onto a prepared cookie sheet, about 2” apart from one another.
- Bake for 12 minutes – bake for 10 minutes, rotate pans and bake for another 2 minutes or until edges are set but the center is still soft.
- Let cookies sit on the cookie sheet for about 2 to 5 minutes after removing from the oven. After 5 minutes, move to a cooling rack.
- Makes about 2 dozen cookies.
- Store cookies for up to 5 days or freeze for up to 3 months.
Notes
*NOTE: if you choose to make these as red velvet cookies, add 1 tsp of red gel food coloring or 2-3 tsp of red liquid food coloring when adding the egg, vinegar and vanilla to the mixer.