Sink your teeth into NYC Red Velvet Cookies! These glorious, thick, buttery cookies are studded generously with silky white chocolate and boast that signature vibrant red hue, making them totally irresistible. Imagine the magic of classic red velvet cake, with its subtle cocoa flavor and gentle tang, all packed into a chewy, gooey New York–style cookie. This recipe perfectly balances rich taste, stunning color, and melt-in-your-mouth texture—sure to win over every cookie lover in your life!

NYC Red Velvet Cookies! Recipe - Recipe Image

Ingredients You’ll Need

These NYC Red Velvet Cookies! come together with a handful of baking staples and a few essential twists. Each ingredient plays a starring role in building unforgettable flavor, color, and the plush texture that sets this recipe apart.

Unsalted Butter (125g): Provides a rich, creamy base for the cookies and creates that indulgent chew.
Light Brown Sugar (100g): Lends toasty, caramel notes and ensures a moist, gooey center.
White Granulated Sugar (75g): Adds the classic sweetness and works alongside brown sugar for balanced texture.
Medium Egg: Binds everything together and adds just the right amount of tenderness.
Vanilla Extract (1 tsp): Deepens the flavor with a warming, aromatic finish.
Red Food Colouring (1 tsp): Essential for that stunning red color—opt for a high-quality gel for the boldest results.
Plain Flour (265g): Gives structure and helps achieve those thick, bakery-style cookies.
Cocoa Powder (15g): Just a hint brings in the classic red velvet taste without making them overly chocolatey.
Baking Powder (1 + 1/2 tsp): Provides a gentle lift for that perfect cookie rise.
Bicarbonate of Soda (1/2 tsp): Introduces a subtle tang and adds impressive chewiness.
Sea Salt (1/2 tsp): Enhances every sweet note and balances out the chocolate beautifully.
White Chocolate Chips or Chopped White Chocolate (300g): Melts into luscious pockets and contrasts beautifully with the red velvet crumb.

How to Make NYC Red Velvet Cookies!

Step 1: Cream the Butter and Sugars

Start by beating together the unsalted butter, light brown sugar, and white granulated sugar in a large bowl. Use a stand mixer with the beater attachment for best results, but a good hand mixer or a little elbow grease works just as well. The goal is a pale, creamy mix—this step is the secret to that irresistible chew NYC Red Velvet Cookies! are famous for.

Step 2: Add Egg, Vanilla, and Food Colouring

Crack in your egg, drizzle in the vanilla extract, and squeeze in that bold red food colouring. Beat everything well until fully combined. Don’t be shy with the food colouring—this is what makes the cookies pop visually and gives them their signature look.

Step 3: Mix in Dry Ingredients

Next, add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and sea salt. Mix on a low speed or by hand until the dough just comes together. Be careful not to overmix—stop as soon as you see a soft, crimson dough form. This short step is key to chewy, tender cookies.

Step 4: Stir Through White Chocolate

Tip in all those glorious white chocolate chips (or chunks, if you prefer bigger melty pockets) and mix just until evenly distributed. Each bite should get a creamy white chocolate hit that contrasts beautifully with the rich red crumb of the NYC Red Velvet Cookies!

Step 5: Portion and Chill

Weigh or scoop out your cookie dough into eight generous balls (around 115–120g each) for that authentic New York-style bake. If you’d rather smaller cookies, feel free to go for 16 half-sized ones. Chill on a tray in the freezer for at least 30 minutes or up to 1 hour in the fridge—this keeps your cookies thick, gooey, and prevents spreading.

Step 6: Bake

Preheat your oven to 180°C Fan (or 200°C regular). If your oven runs hot, aim for 160–170°C. Place four dough balls per lined tray (they need their space!) and bake for 12–14 minutes, or about 9 minutes if you went smaller. The cookies will look a little soft, even a touch underdone in the center—this is perfect! They’ll set up as they cool.

Step 7: Cool and Enjoy!

Let the cookies cool on the tray for at least 30 minutes. This patience pays off: they finish baking and develop their iconic gooey centers. Once cooled, dive in and enjoy your homemade NYC Red Velvet Cookies!

How to Serve NYC Red Velvet Cookies!

Garnishes

Take your NYC Red Velvet Cookies! over the top with a flourish of white chocolate drizzle, a shower of extra chocolate chips, or even a pinch of edible gold leaf for special occasions. For an elegant touch, dust lightly with powdered sugar or offer with a small bowl of whipped cream for dipping on the side.

Side Dishes

Pair these cookies with a cold glass of milk, a hot mug of coffee, or a scoop of vanilla ice cream for the ultimate indulgence. For a party spread, serve alongside fresh berries or a tangy raspberry compote, which balances the cookie’s sweetness and enhances that classic red velvet flavor profile.

Creative Ways to Present

Get playful by stacking the cookies in a tall glass jar and tying with ribbon—perfect as a charming edible gift! Or, serve NYC Red Velvet Cookies! at a dessert bar with an assortment of flavored milks and mini toppings. For a crowd, sandwich two cookies with vanilla ice cream for a showstopping ice cream sandwich.

Make Ahead and Storage

Storing Leftovers

Stored in an airtight container at room temperature, NYC Red Velvet Cookies! stay soft and delicious for 4–5 days. If you’d like to extend their chewy magic, slip a slice of bread or a marshmallow into the container to help lock in moisture.

Freezing

The raw cookie dough freezes beautifully—just scoop and freeze the unbaked balls on a tray, then transfer to a bag or container for up to 3 months. You can bake them straight from frozen, adding 1–2 extra minutes to the baking time. That way, NYC Red Velvet Cookies! are always ready when cravings hit.

Reheating

To revive your cookies for ultimate gooeyness, microwave each for 15–30 seconds or warm in a hot oven for just 2–3 minutes. This refreshes the melted chocolate and brings back that freshly baked magic everyone loves.

FAQs

Can I use regular liquid red food coloring?

For the most vibrant red color in NYC Red Velvet Cookies! you’ll want to use a concentrated gel food coloring. Most supermarket liquid colors just don’t pack enough pigment for an impressive finish.

What’s the best way to prevent my cookies from spreading too much?

Chilling the dough well before baking is crucial! Giving the dough time in the fridge or freezer helps maintain that signature thick, bakery-style shape of NYC Red Velvet Cookies!

Can I substitute dark chocolate or milk chocolate for the white chocolate?

Absolutely! While white chocolate gives a striking visual and creamy flavor, chunks of dark or milk chocolate will add a delicious new twist—just be aware the cookies won’t have the classic white contrast.

What if I only have self-raising flour?

No problem—swap out plain flour for self-raising and leave out the baking powder. Keep the bicarbonate of soda for that perfect red velvet texture in your NYC Red Velvet Cookies!

How do I know when the cookies are done baking?

NYC Red Velvet Cookies! should look set on the outsides but still a bit soft in the middle when you take them out. Letting them cool on the tray lets the centers bake through and keeps that signature gooey-ness.

Final Thoughts

There’s nothing better than warm, bakery-fresh NYC Red Velvet Cookies! crafted in your own kitchen. Every batch feels a bit magical—bright, bold, and totally decadent. You’ll want to bake these again and again, and I can’t wait for you to share them with friends and family. Happy baking!