Description
This single serve red velvet cookie is thick, chewy, and baked with white chocolate chunks for a glossy center and rich red velvet flavor.
Ingredients
Scale
- 2 tbsp unsalted butter (melted and slightly cooled)
- 2 tbsp light brown sugar
- 1 tbsp granulated sugar
- 1 large egg yolk (room temperature)
- 1/2 tsp vanilla extract
- 1/2 tsp red gel food coloring
- 6 tbsp all-purpose flour
- 1 tsp unsweetened cocoa powder
- 1/4 tsp cornstarch
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/4 cup white chocolate chunks (or chips)
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the melted butter, brown sugar, and granulated sugar until glossy and smooth.
- Whisk in the egg yolk, vanilla, and red food coloring until fully combined and shiny.
- Sprinkle the flour, cocoa powder, cornstarch, baking soda, and salt over the bowl. Fold gently with a spatula just until combined, don’t over mix.
- Fold in most of the white chocolate chunks, saving a few for the top.
- Form the dough into a thick ball, place on a parchment-lined plate or tray, and bake for 13 minutes until the edges look set, center look slightly underbaked and glossy.
- Press more white chocolate chunks into the top while still warm for a more bakery style cookie look if you’d like.
- Optional but elite: sprinkle a tiny pinch of flaky salt. Let cool on the pan for 10–15 minutes.
Notes
- This cookie is perfect for a quick dessert.
- Use room temperature egg yolk for better mixing.
- Adjust baking time for your oven if necessary.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 812
- Sugar: 33 g
- Sodium: 200 mg
- Fat: 43 g
- Saturated Fat: 26 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 98 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 186 mg