Red Velvet Biscuits with White Chocolate Chunks
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These red velvet white chocolate cookies are buttery, soft, and loaded with melty white chocolate chunks. With a touch of vanilla and almond extract to increase the flavour profile, they're an easy-to-make red chocolate cookie that has a luxurious taste every bite. Note: normally I provide both the weighted measurements and cups/spoons, however, as baking requirements more precision, I have opted to include grams where required.
Ingredients
- 125 g butter , room temperature, subs note 1
- 50 g white sugar, see note 2
- 100 g brown sugar, see note 2
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 teaspoon red food colouring, see note 3
- 1 egg, room temperature
- 175 g flour
- 50 g cacao powder, see note 4
- pinch salt
- 150 g white chocolate chunks, see note 5
Instructions
Prepare cookie dough
- Beat the 125 g butter (room temperature), 50 g white sugar, 100 g brown sugar in a large mixing bowl until light and fluffy (2–3 minutes).
- Mix in the 1 tsp vanilla extract, ½ tsp almond extract, 2 tsp red food colouring and 1 egg until fully combined.
- In a separate bowl, whisk together the 175 g flour, pinch salt and 50 g cacao powder then add to the wet mixture, stirring until just combined. Avoid overmixing, which can make cookies tough.
- Gently fold in the 150 g white chocolate chunks, saving a few to press on top of the cookies before baking for a polished look.
- Roll tablespoon-sized balls of dough and place them on the prepared tray, spacing them a few centimetres apart. Press reserved white chocolate chunks onto the tops of the dough balls.
- Chill for at least 30 minutes to firm up the butter, ensuring the cookies hold their shape while baking.
Bake cookies
- Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.
- Bake for 10–12 minutes until the edges are set but the centres stay soft for that perfect cookie texture.
- Cool the cookies on the tray for 5–10 minutes, then transfer to a wire rack to finish cooling. This ensures a firm bottom and prevents sogginess.
Notes
Note 1 - Butter
Substitutions - margarine or nuttelex
Note 2 - Sugars
You can use just white or just brown sugar if you want, however this will change the cooked cookie texture.
White sugar helps the cookies spread and gives them a crispier texture. If using only white sugar (or more white sugar) the cookies will be thinner and crunchier.
Brown sugar is more moist which adds a softness to the cookies. They also provide a richer, caramel-like taste. Cookies made with only brown sugar tend to be thicker, softer and chewier.
Adjusting the ratio of the sugars can help you customise the texture and flavour to your liking.
Note 3 - Red Food Colouring
Start with the recommended amount and adjust according to your preference for a red coloured cookie.
Note, if you start using quite a bit more the cookie texture will be runnier so you may need to chill them for longer.
Note 4 - Cacao Powder
I use cacao powder as it doesn't have additional sugars. You can substitute for unsweetened cocoa powder. If using cocoa powder that has additional sugars, it will be extra sweet.
Storing
Store at room temperature in an airtight container for a week or in the fridge for up to 2 weeks.
Freeze dough in fridge for 3 days, or in the freezer for 3 months.
Freeze baked cookies with parchment paper separating for 3 months.
Nutrition
Calories: 259kcalCarbohydrates: 33gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 39mgSodium: 87mgPotassium: 134mgFiber: 2gSugar: 20gVitamin A: 284IUVitamin C: 0.1mgCalcium: 44mgIron: 1mg
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