Bakery Style Red Velvet Cookies

5 from 2 votes

Bakery Style Red Velvet Cookies are thick New York bakery style cookies that are soft and chewy red velvet filled with A LOT of white chocolate!

Prep Time30

Cook Time16

Chilling30

Total Time1 16

Course: Dessert, Snack

Cuisine: American

Servings: Cookies

Calories: 456kcal

Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
In a small bowl mix the cocoa powder, vanilla extract and red food colouring together and set aside.
With an electric mixer, beat the cold butter with the brown sugar and sugar creaming them together. There should still be clumps of butter visible.
Add the eggs and vanilla extract and beat in. Again, there should still be chunks of butter visible.
In a separate bowl, mix the flour, cornflour and baking powder together. Add the flour mixture to the wet ingredients. The batter will be quite stiff.
Chop up the white chocolate and add that and the white chocolate chips and stir in.
Divide the mixture into around 10-12 large balls and arrange on the prepared tray. Only four to a tray as they will spread. I didn't roll mine, more like clumped them together in a rustic look. You want them tall balls rather than flatter balls as this will help them remain thick.
Chill the dough for 30 minutes – 1 hour to re chill the butter and avoid spreading.
Bake for around 15-20 minutes. The dough will still be a little soft to the touch. Allow to cool on the tray for 10 minutes before either eating warm or bring them to room temperature.
Store in an airtight container for up to a week.