Bakery Style Red Velvet Cookies
Large and in charge, chunky yet funky! These are the ULTIMATE Levain Bakery style cookies. Outside has a soft chewy crunch while the inside is gooey and filled with white chocolate goodness!
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!
Notes
HOW TO FREEZE – Place the raw cookie dough balls into a zip lock bag. These can be kept in the freezer for up to 3 months. Whenever you are ready to bake, just take out your cookie dough from the freezer and place on a baking sheet lined with parchment paper. Bake in a 340 F/170 C oven for around 18 minutes or until the cookie edges look golden, but be careful not to overbake as you would lose that gooey center. Note that these will keep baking for a few minutes after you take them out. Let cool for at least 10-15 minutes and enjoy!