Red Velvet Cookies: 7 Secrets to Chewy Perfection -

These red velvet cookies combine the classic flavors of red velvet cake with chewy, bakery-style cookies studded with creamy white chocolate chunks.

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Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes until light and fluffy.
Add egg yolks, vanilla, and red gel food coloring. Beat on medium speed for 2 full minutes until the mixture is bright, fluffy, and fully combined.
Add the dry ingredients to the wet mixture and mix on low speed just until combined. The dough will be thick—don’t overmix.
Fold in the white chocolate chunks or chips until evenly distributed throughout the dough.
Scoop dough into 18 balls (about 2 tablespoons each). Place on baking sheets, spacing 2 inches apart. Bake for 10–12 minutes—10 for chewy centers, 12 for crispier edges.
Remove cookies when edges are set but centers still look slightly soft. Cool 5 minutes on pan, then transfer to a rack. Press extra white chocolate pieces on top if desired for a bakery look.

These cookies are perfect for Valentine’s Day, Christmas, or any festive occasion.
No chill time is required for the dough.