These NYC-Style Red Velvet Cookies are thick, chewy, and packed with rich cocoa flavor. They have a crisp edge, a soft center, and are filled with melty white chocolate chunks for the perfect balance of sweetness. If you love bakery-style cookies, this is the ultimate treat!
Recipe Overview
Servings: 8 large cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 12-14 minutes
Total Time: 1 hour
Calories: ~350 kcal per cookie
NYC-Style Red Velvet Cookies – Thick, Chewy & Loaded with White Chocolate
- Total Time: 1 hour
Description
These NYC-Style Red Velvet Cookies are thick, chewy, and packed with rich cocoa flavor. They have a crisp edge, a soft center, and are filled with melty white chocolate chunks for the perfect balance of sweetness. If you love bakery-style cookies, this is the ultimate treat!
Ingredients
- 2 ¼ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons red food coloring
- 1 teaspoon white vinegar
- 1 cup white chocolate chunks (or chips)
Instructions
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add egg, egg yolk, vanilla extract, red food coloring, and vinegar, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in white chocolate chunks, saving a few for topping.
Cover and refrigerate for 30 minutes (this helps keep the cookies thick and chewy).
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop large cookie dough balls (about ¼ cup each) onto the sheet, leaving space between them. Press a few extra white chocolate chunks on top.
Bake for 12-14 minutes until the edges are set but the center is slightly underbaked. Let them cool for 10 minutes before transferring to a wire rack.
Notes
- For an extra gooey center, slightly underbake the cookies and let them set while cooling.
- Make them extra thick by chilling the dough for 1-2 hours.
- Swap white chocolate for dark or milk chocolate for a flavor twist.
- Add a cheesecake filling by stuffing each cookie with a cream cheese mixture before baking
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~350 kcal per cookie
Ingredients
- 2 ¼ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons red food coloring
- 1 teaspoon white vinegar
- 1 cup white chocolate chunks (or chips)
Instructions
1. Prepare the Dough:
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
2. Cream Butter & Sugar:
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add egg, egg yolk, vanilla extract, red food coloring, and vinegar, mixing until well combined.
3. Combine & Fold In Chocolate:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in white chocolate chunks, saving a few for topping.
4. Chill the Dough:
Cover and refrigerate for 30 minutes (this helps keep the cookies thick and chewy).
5. Bake the Cookies:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop large cookie dough balls (about ¼ cup each) onto the sheet, leaving space between them. Press a few extra white chocolate chunks on top.
Bake for 12-14 minutes until the edges are set but the center is slightly underbaked. Let them cool for 10 minutes before transferring to a wire rack.
Tips & Variations:
- For an extra gooey center, slightly underbake the cookies and let them set while cooling.
- Make them extra thick by chilling the dough for 1-2 hours.
- Swap white chocolate for dark or milk chocolate for a flavor twist.
- Add a cheesecake filling by stuffing each cookie with a cream cheese mixture before baking!
These NYC-Style Red Velvet Cookies are the ultimate bakery-style treat—crispy, chewy, and packed with rich cocoa flavor