These are the BEST bakery style red velvet cookies! Inspired by the ever so popular NYC chunky cookies from Levain Bakery or as seen on social media like the trendy Brooki cookies. As a critical cookie eater I have high demands on what a chunky cookie should be. The outside should have a soft crunch while the inside must have a soft, tender, and gooey center. These large, dense and rich cookies burts with flavor of tangy red velvet and sweet white chocolate.
Tips for making chunky bakery style red velvet cookies
Here are my best tips that result in perfect cookies:
1. Use room temperatured eggs and butter – Using room temperature butter will ensure that you can mix them fluffy and pale. If you use cold butter you run the risk of the butter separating from the sugar as well as the eggs not being fully incorporated into the butter. If you add cold eggs, you will end up with a batter that is thicker and that does not spread in the oven during baking as intended. This impacts also your cooking time which might leave you with dry or under-done cookies – yuck!
2. Do not over mix – Overmixing can lead to gluten development which will result in hard and tough cookies. Do avoid this make sure to add your white chocolate just before the dry ingredients are incorporated. It´s ok if there are some white powder still visible at this stage.
3. Stick to 6 large servings – These cookies are unsually large and it can be tempting to divide the recipe into smaller cookies. But it is the large size of the cookie that leads to the chunky and gooey result. If you make them smaller, even if you adjust the baking time and temperature, you might not achieve the same desired texture.
4. Batch the baking – As these cookies are particularily large, bake three cookies at the time to ensure that the baking sheet is not over crowded. Otherwise you run the risk of unevenly baked cookies.
Bakery Style Red Velvet Cookies – Frequently Asked Questions
Can I freeze the dough to bake later?
Yes. Just place your raw dough balls into a freezer safe zip-lock bag. They can be stored in the freezer for up to 3 months. You do not need to thaw them before baking, just adjust the oven to 340 F/170 C and bake for an extra 5 minutes, a total of 13-16 minutes.
How do I warm up leftover cookies?
To reheat your cookies while keeping that gooey interior, preheat your oven to 320 F/160 C and bake for 5-6 minutes.
Check out my other cookie recipes:
Bakery Style Red Velvet Cookies
Ingredients
- 1 cup butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tbsp red food coloring
- 1/2 tsp vineager
- 1 tsp vanilla paste or extract
- 2 1/2 cup all purpose flour
- 2 tsp cornstarch
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup high quality white chocolate
Instructions
- Preheat the oven to 350 F/175℃.
- In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt.
- In large bowl, use a hand mixer to beat the room temperatured butter with the brown sugar and granulated sugar until fluffy.
- Add the eggs and vanilla to the butter and sugar mixture, one at the time, while mixing on medium speed until creamy.
- Scrape down the sides of the bowl, add food coloring and vineagar. Keep mixing until everything is incorporated.
- Sift in the dry ingredients and mix on low speed until just combined.
- Chop the white chocolate into chunky pieces or if you are using chips just fold these into the mix.
- Form 6 large balls and place on a baking sheet lined with parchment paper. Chill in the fridge for 10 minutes.
- Bake the cookies on the middle to lower part of your oven for 8-12 minutes or until the edges look deeper in color.
- Take out the cookies and let rest for at least 10 minutes before you enjoy them!