It depends on the recipe, but most red velvet recipes do include vinegar. IS IT NECESSARY TO USE VINEGAR WHEN MAKING RED VELVET? Omit white chocolate chips and instead finish cookies with a cream cheese frosting.Just keep in mind cookies won’t be quite as red. Replace 1 Tbsp of the flour with an additional 3 tsp cocoa powder for a little more chocolate background flavor.Use milk chocolate or dark chocolate chips.Skip the white chocolate chips being mixed in and rather dip the one half of cookies in melted white chocolate or drizzle it over the top.Substitute white chocolate chunks, or baking squares cut into small pieces for the morsels, if desired. Dampen your hands with water before molding it into balls so you avoid getting more dough on your fingers than into the oven! Be sure not to use balsamic or red vinegar! You can substitute lemon juice if you don’t have white vinegar.The less fat and the more starch a cocoa powder has, the drier your final baked good will be. Cocoa is a drying ingredient, meaning it can zap moisture.Don’t overbake your cookies! You want these red velvet cookies to be slightly gooey in the middle so that they don’t dry out!.However, a little goes a long way with gel food coloring, so you will only need ½ teaspoon if you use that. For example, if you use regular grocery-store food coloring, you will need one teaspoon. Depending on the kind of red coloring food coloring you use, you will need a different amount.Accidentally adding too much is super easy, and will dry out your red velvet cookies and make them crumbly. Be sure to measure your all-purpose flour & cocoa powder properly.Cookies can be stored in an airtight container at room temperature for up to 3 days. Cool for 5 minutes before removing to wire racks to cool completely. Bake until cookies have spread, 12 to 14 minutes. Place on prepared baking sheets, spacing 2 inches apart top it with more chocolate chips.Using a spring-loaded cookie scoop, divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets.Line a baking sheet with parchment paper. Cover in plastic and refrigerate to chill until firm enough to scoop without sticking, about 1-2 hours or up to 1 day.Mix in 3/4 cup white or semi-sweet chocolate chips (set aside remaining 1/3 cup to use after baking). Stir in the vanilla, vinegar and food coloring.Allow to cool to just warm before stirring in the eggs. Add the brown sugar and white sugar to the hot butter and use a rubber spatula to stir until combined. Heat the butter on the stovetop or in the microwave until melted.White chocolate chips: I like the pretty contrast of the white chocolate chips but semi-sweet or even milk chocolate chips will work well too for richer chocolate flavor.Vinegar: Just plain white vinegar is used here (similar to classic red velvet cake) but I’ve also used lemon juice and it works well too.Salt: All baked goods need a little salt to offset all that sweetness.Baking Soda: Make sure to use baking soda for nice chewy cookies!.Cocoa Powder: To get the red velvet taste, add 2 tbsp cocoa powder to the batter I find it’s best to sift it.Flour: You’ll need one cup of your favorite all-purpose flour.Food Coloring: I like the gel food coloring, and I used one teaspoon to get a rich, red color.Vanilla: For the best flavor, use one teaspoon of pure vanilla extract.Egg: For this recipe I used one whole eggs.Granulated Sugar: You’ll need 1/4 cup of granulated sugar you can also use raw sugar.Brown Sugar: This helps give the cookies that chocolate-chip cookie texture.Butter: You’ll need 2 tbsp of butter, at room temperature.Another point in favor of these easy cookies, right? Which is why it’s always easy to whip up a batch on short notice. The ingredients for this recipe are simple things that I usually have on hand.

These cookies are a combination of two of the best desserts – red velvet cake and chocolate chip cookies.

With white chocolate chips in each bite, these melt-in-your-mouth cookies add sweetness to Valentine’s Day.or ANY day!

Light cocoa flavor and a gorgeous scarlet hue make these Red Velvet Cookies irresistible. It’s a tempting treat that people of all ages will enjoy! Red Velvet Cookies are deliciously soft and chewy, gorgeously red along with a pretty white chocolate chip contrast, and they’re perfectly sweet with hints of vanilla and cocoa flavor. Facebook Tweet Pin LinkedIn Yummly Share 1

Hands off my chocolate red velvet