Bakery Style Red Velvet Cookies are large New York–style cookies that stay thick, soft and chewy with an indulgent amount of white chocolate throughout.
Happy 2023 and welcome to the first post of the year.
Last year was a whirlwind both professionally and personally, and I took the longest break from posting on this blog since I started it. Between finishing my final year of studies, taking extra classes and working another job, I needed time to recharge.
This blog began as a passion project and has grown into a small business. After stepping back I’ve rediscovered the joy of creating new recipes and sharing them with you.
I have a lot of goals for the blog and social media this year, so watch this space. Whether you’re a long-time reader or new here, thank you for trying recipes, commenting and following along — your support means everything.
Now, on to today’s recipe: Bakery Style Red Velvet Cookies.
I love red velvet — the subtle chocolate notes combined with vanilla are irresistible. I’ve shared several red velvet recipes on the blog before, but this is my first cookie version.
More Red Velvet Recipes:
- Red Velvet Cake
- Red Velvet Cake Pops
- Red Velvet Cheesecake Cake
- Nutella Stuffed Red Velvet Cookie Pie
Like classic bakery or NYC cookies, these are extra large, thick and chewy. The recipe uses cold butter — a technique inspired by famous bakery methods — which helps keep the cookies tall and chewy every time.
How To Make The Bakery Style Red Velvet Cookies
More Bakery Style Cookies:
- Bakery Style Chocolate Chip Cookies
- Bakery Style Triple Chocolate Cookies
- Kinder Bueno Cookies
- Bakery Style Gingerbread Cookies
If you make this recipe, please share your photos — tag @lightscamerabake on Instagram and use #lightscamerabake to be featured. Don’t forget to subscribe to the YouTube channel for more baking videos.
Print Recipe
Bakery Style Red Velvet Cookies
Ingredients
- 1 Cup Butter, cold and in chunks (220g)
- ¾ Cup Brown sugar (150g)
- ½ Cup Sugar (100g)
- 2 Large Eggs
- 1 Tbsp. Vanilla extract
- 1 Tbsp. Red food colouring
- 2 Tbsp. Cocoa powder (14g)
- 1 Tbsp. Cornflour
- 1 tsp Baking powder
- 3½ Cups All-purpose flour (420g)
- 1 Cup White chocolate chips (180g)
- ½ Cup Chopped white chocolate (Dream or Milkybar) (90g)
Instructions
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Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
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In a small bowl, mix the cocoa powder, vanilla extract and red food colouring together and set aside.
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Using an electric mixer, beat the cold butter with the brown sugar and sugar. The mixture should still show small clumps of butter.
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Add the eggs and vanilla, mixing until combined while retaining some butter texture.
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In a separate bowl, whisk together flour, cornflour and baking powder, then add to the wet ingredients. The dough will be quite stiff.
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Stir in chopped white chocolate and white chocolate chips until evenly distributed.
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Divide into 10–12 large balls and place on the prepared tray, leaving room for spreading. Keep them tall rather than flattened for a thick cookie.
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Chill the dough for 30 minutes to 1 hour to firm up the butter and reduce spread.
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Bake for 15–20 minutes. The centers will still be slightly soft. Cool on the tray for 10 minutes before transferring to a wire rack.
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Store in an airtight container for up to a week.
Video
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