Giant Red Velvet Cookies

Giant Red Velvet Cookies - made May 7, 2021 from Kar for a Bite 

I love red velvet and I love giant cookies. White chocolate and red velvet are a classic combination, pleasing to the eye and taste buds. At least, these ones were.

The only thing I don't like when baking with white chocolate is how they brown in the oven during baking. It just doesn't look as aesthetically pleasing as when they're still un-browned white chocolate. You can get around this by baking with the white chocolate inside the cookies then, as soon as you take them out of the oven, press more white chocolate chunks on top of the hot cookies, pressing them lightly to adhere on top of the cookies.

As you can tell, I didn't do that for this batch. But regardless of how they looked, these cookies were delicious. You don't have to make them as "giant" cookies but if you make them smaller, be sure to adjust baking time accordingly. I like them large enough that you can really get that fudgy texture and have something to sink your teeth into.

1 cup butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

4 tablespoons red food coloring or 1 tablespoon red gel food coloring

1 tablespoon vanilla extract

2 1/2 cups all-purpose flour

3/4 cup cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 cups white chocolate chips

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar until combined and fluffy, 1-2 minutes. Add eggs, red food coloring, and vanilla, mixing on low speed until combined.
2. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Add in two additions to butter mixture, mixing briefly after each addition until just combined. Fold in white chocolate.
3. Portion dough into 12 equal parts and shape into thick discs. Cover and refrigerate or freeze for several hours or overnight.
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space cookie dough discs two inches apart. Bake for 15-17 minutes or until edges are set and middles no longer look raw. Let rest on baking sheets for 5 minutes then transfer to wire rack to cool completely.