Say ‘Hello’ to Your Perfect Valentine: Red Velvet White Chocolate Chip Cookies

02/04/2015 at 06:00 AM ET

Cookies 1
Sally McKenney Quinn; Inset: Sharon Talbott

Baking addict Sally McKenney Quinn is the author of the popular blog and cookbook Sally’s Baking Addiction as well as PEOPLE.com‘s newest blogger. Check back each month for her latest easy-to-follow recipes! Warning: Don’t read when hungry.

Attention, red velvet lovers! I’ve got a Valentine’s Day cookie recipe just for you. These soft-baked cookies are full of red velvet flavors: lots of butter, lots of vanilla and a hint of cocoa. I typically make these cookies with semi-sweet chocolate chips but this year I’m all about the white chocolate.

My secret for soft cookies? A higher ratio of brown sugar to granulated sugar. Brown sugar is full of moisture while granulated sugar is on the dry side. This extra moisture helps keep your red velvet cookies soft for days and days. In fact, they are still soft on day 7 — if they can last that long!

Cookies 2
Sally McKenney Quinn

Chilling the cookie dough is important. Not only will this extra step firm up the soft dough, it will help the cookie dough develop extra flavor. Plus, chilling cookie dough prevents cookies from spreading in the oven as they bake.

Make a batch of these festive cookies for your sweetheart this Valentine’s Day. Don’t forget to save a few for yourself. You’ll be thankful you did!

Cookies 3
Sally McKenney Quinn

Sally’s Red Velvet White Chocolate Chip Cookies
Makes 18 cookies

1 ½ cups + 1 tbsp. all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp. baking soda
¼ tsp. salt
½ cup unsalted butter, softened to room temperature.
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg
1 tbsp. milk
2 tsp. vanilla extract
1 ½ tbsp. liquid red food coloring
1 cup white chocolate chips (plus a few extra for after baking)

1. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. On low speed, beat in the white chocolate chips. The dough will be sticky.

3. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours (and up to 4-5 days. Make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling the cookie dough for more than 1 day.). Chilling is mandatory for this sticky cookie dough.

4. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

5. Scoop 1.5 Tablespoons of dough and roll into a ball. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly; simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few white chocolate chips into the tops of the warm cookies – that’s optional and only for looks.

6. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Baked cookies may be frozen for up to 2 months. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Showing 19 comments

John on

All you will taste here is red food coloring. Don’t bother making these chemical cookies.

Hazel on

DO NOT DO THIS!! I tried this yesterday and terrible does not even describe it!!

Rachel on

I don’t understand how these are supposed to be red velvet. They sound like white chocolate chip cookies dyed red.

Charlie on

Red food colouring does not make one red velvet

Kristine on

Ugh, I have tried several of Sally’s recipes and have never received good results. Don’t waste your time and ingredients.

Lisa on

These are SO visually unappealing. It looks like something you’d serve at a Halloween party with a name like ‘guts cookies’, a cross between liver and blood–UGH.

Kell on

I am sorry Sally, I hate to be rude but it doesn’t appear that you know how to bake… Well red velvet at least.This is NOT red velvet. This is a white chocolate cookie with red food coloring. What makes a true red velvet is buttermilk and vinegar mixed with baking soda. When using the buttermilk and vinegar it really helps with the red food coloring taste as well. Wilton’s makes a red flavorless paste (sort of) and McCormick Red Food coloring has worked best for me. However to each their own. Most people stay clear of baking red anything for this exact purpose.

Anita on

I tried this recipe over the weekend and they are so good. They do taste like red velvet with the vanilla, butter, and cocoa. I used buttermilk instead of regular milk in the recipe. They are so soft. I’ve baked from Sally’s blog before and have always loved the results especially her cookie recipes.

yahoo on

Pillsbury makes a frozen variety very, very similar to these and for some reason if you leave them in over two minutes longer, the cream cheese sections throughout the red cookie will burn, making the cookies look like red chocolate chips and they taste horrible, although my doggie enjoys them. These are not good coming from anyone IMO.

Becky on

These look amazing, I love red velvet! I’m going to make these this weekend. Sally’s recipes always turn out great! Keep it up Sally!! ❤

Grover Snedden on

A blog like yours need to be earning a lot cash from adsense.~::-

http://www.mytradingforexblog.com

Tanya on

Made them and to be honest, it was not sweet at all. My suggestion is to add more sugar or extract to give it some taste.

Overall, they came out perfect. Made them into sandwich cookies and everyone RAVED them!

Sammie on

Hi Sally, these look amazing. They are soooo pretty. I’m going to make these next time I bake (if you see my site you’ll know I’m a massive Cookie fan!). Thank you for sharing this recipe, I will post my results and of course give you the credit for the recipe.
Sammie

sylvieamesee on

Look so smart, it’s a sight for sore eyes!

Merilyn Ramiriz on

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