Edible Red Velvet Cookie Dough (Print Page)
Safe-to-eat red velvet cookie dough with white chocolate chips, ready in just 20 minutes.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups (190 g) all-purpose flour
02 - 2 tbsp (12 g) unsweetened cocoa powder
03 - 1/4 tsp salt
→ Wet Ingredients
04 - 1/2 cup (115 g) unsalted butter, softened
05 - 3/4 cup (150 g) granulated sugar
06 - 1/4 cup (55 g) light brown sugar, packed
07 - 3 tbsp (45 ml) whole milk
08 - 1 1/2 tsp vanilla extract
09 - 1 tsp red food coloring (liquid or gel)
→ Mix-Ins
10 - 1/2 cup (90 g) white chocolate chips
# Directions:
01 - Spread the flour evenly across a baking sheet and bake at 350°F for 5 minutes to eliminate any harmful bacteria. Allow to cool completely before using.
02 - In a medium bowl, whisk together the heat-treated flour, unsweetened cocoa powder, and salt until evenly distributed.
03 - In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and packed light brown sugar together using an electric mixer or whisk until the mixture is light and creamy.
04 - Pour in the whole milk, vanilla extract, and red food coloring into the butter-sugar mixture. Beat until the color is uniform and all liquids are fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, folding and mixing gently until just combined. Avoid overmixing to maintain a tender texture.
06 - Using a spatula, gently fold the white chocolate chips into the dough until evenly distributed throughout.
07 - Enjoy immediately at room temperature, or transfer to an airtight container and refrigerate for up to 5 days.
# Expert Tips:
01 -
- This dough gives you all the indulgence of red velvet cake without ever turning on the oven for the actual cookies.
- The white chocolate chips scattered through that crimson dough look like little gems and add the perfect sweet contrast.
02 -
- Skip the heat treating step and you risk consuming harmful bacteria from raw flour so do not be tempted to cut corners.
- Overmixing after adding the dry ingredients can make the dough dense and tough instead of soft and scoopable.
03 -
- Let the heat treated flour cool completely because warm flour will melt the butter and leave you with greasy dough.
- Start with less food coloring and build up because you can always add more but you cannot take it away once it is mixed in.