Name: Red Velvet Cookies New York Style
Prep time: 20 min
Cook time: PT-488455H12M49S
Total time: 3 h 45 min
Cuisine: American
Ingredients: 230 g cold butter, cubed; 160 g white sugar; 160 g brown sugar; 450 g white chocolate chips or chunks; 470 g all-purpose flour; 25 g cocoa powder (10 g black cocoa, 15 g regular cocoa); 1 tsp salt; 3 tsp baking powder; 2 large eggs; 1 egg yolk; 1 tsp vanilla extract; 20–30 ml red color paste (or to preference)

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These red velvet cookies are thick, chewy, and packed with white chocolate chips, making them a New York–style indulgence that feels both rich and comforting. I love how the deep cocoa flavor balances with the creamy sweetness of the chocolate, while the vibrant red color makes them as stunning as they are delicious.

Red Velvet Cookies New York Style

Why You’ll Love This Recipe

I like this recipe because it gives me bakery-style cookies right at home. The texture is soft in the center with crisp edges, and the cookies look gorgeous with their bold red hue and pockets of melted white chocolate. I also love that I can prepare the dough in advance and freeze it, so I always have a batch ready whenever I crave a sweet treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

230 grams cold butter, cubed
160 grams white sugar
160 grams brown sugar
450 grams white chocolate chips (or chunks)
470 grams all-purpose flour
25 grams cocoa powder (10 grams black cocoa, 15 grams regular cocoa)
1 teaspoon salt
3 teaspoons baking powder
2 large eggs
1 egg yolk
1 teaspoon vanilla extract
Red color paste (about 20–30 ml, or to preference)

Directions

Place the cubed cold butter in a stand mixer with the paddle attachment and beat to break it down.
Add the sugars and white chocolate chips, mixing until combined.
In a separate bowl, combine flour, salt, baking powder, and cocoa powders. Add this dry mixture to the butter mixture and mix on medium speed.
Whisk together the eggs, egg yolk, vanilla, and red color paste. Pour into the mixer and blend until the dough comes together.
Portion the dough into 125-gram balls and freeze for at least 3 hours or overnight.
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
Bake the frozen cookie dough balls on the middle rack for 16–18 minutes, until the tops are lightly browned and the bottoms are crisp.
Let the cookies cool; they will firm up as they cool down.

Servings and timing

This recipe makes about 12 large cookies (125 grams each). The prep time takes around 20 minutes, plus at least 3 hours of freezing. Baking takes 16–18 minutes, and cooling requires about 15 minutes.

Variations

I sometimes swap the white chocolate chips for chunks of cream cheese-flavored baking chips for an even more indulgent taste. Another twist I like is to drizzle melted white chocolate over the cooled cookies for a bakery-style finish. For a less sweet version, I reduce the white chocolate by half and add chopped walnuts for extra crunch.

Storage/Reheating

I store the baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them for up to 2 months. When reheating, I warm the cookies in the oven at 160°C (320°F) for about 5 minutes, which brings back their fresh-baked texture.

FAQs

Can I make the dough ahead of time?

Yes, I often freeze the portioned cookie dough balls for up to 2 months. I just bake them directly from frozen, adding a couple of extra minutes to the baking time.

Do I have to use black cocoa powder?

No, but I like adding a bit of black cocoa because it deepens the flavor and makes the red color more vibrant. Regular cocoa powder works fine on its own.

Can I use gel food coloring instead of paste?

Yes, gel coloring works as well. I prefer paste because it gives a richer color without altering the texture of the dough.

Why are my cookies too flat?

If my cookies spread too much, it usually means the butter was too soft or the dough wasn’t chilled long enough. Freezing the dough ensures thick, bakery-style cookies.

Can I make smaller cookies?

Yes, I sometimes portion the dough into 60-gram balls for medium-sized cookies. I reduce the baking time to 10–12 minutes.

Conclusion

I love these red velvet cookies because they’re rich, chewy, and look impressive without being complicated to make. The mix of cocoa and white chocolate creates a perfect balance of flavors, and the vibrant color makes them stand out on any dessert table. This recipe always gives me that indulgent New York–style cookie experience right at home.