I’ll admit, I was skeptical—vinegar in a cookie? But one bite of these Red Velvet White Chocolate Cookies, and we were hooked. Even my chocolate chip cookie aficionados ask for these on repeat! Soft, chewy, and just a little unexpected, they’re a new favorite in our kitchen.
- 1 1/2 c all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 oz. unsalted butter (softened)
- 1 cup sugar
- 1 tsp white vinegar
- 1 egg
- 2 tsp vanilla extract
- 10 drops red food coloring
- 1 cup white chocolate chips
Let’s cook!
- In a medium bowl, mix the flour, cocoa powder, cornstarch, baking powder and salt until well combined.
- Cream the butter, sugar and vinegar until light and fluffy
- Mix the egg, food coloring, and vanilla and mix until well combined
- Add the flour mixture in batches until everything is evenly mixed together
- Fold in the chocolate chips.
- Form the dough into a one inch diameter log. Wrap it tightly in plastic wrap and freeze for one hour.
- Preheat the oven to 375 degrees.
- Remove the dough from the freezer, remove the plastic wrap and slice into 3/4 inch slices.
- Transfer the cookies to a parchment lined sheet (or I love these silpat mats)
- Bake for 9-11 minutes. (pro tip: don’t overbake – these are best when soft and chewy!)
- Cool completely
Store the cookies in an air tight container.
What’s your all-time favorite cookie recipe? Are you a chewy chocolate chip purist or do you love experimenting with bold flavors like these? Share with us! We’re always looking for something new to try.
Eat well friends!
Just a heads up: this post includes an affiliate link. If you make a purchase through it, I may earn a small commission (no cost to you!). It helps keep the oven warm and the cookies coming—thank you!
Michelle Cooks 
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