These bakery-style CRUMBL red velvet white chocolate chip cookies are satisfying, giant cookies that taste just like the original. My easy copycat recipe yields huge, homemade (and better than store-bought) copycat cookies that your whole family will love. The tender red velvet cookies are studded with rich white chocolate in every bite.
If you're a fan of indulgent gourmet cookies, check out my Levain Bakery black and white chocolate chip cookies or CRUMBL churro cookies.
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Everyone knows and loves CRUMBL cookies, but it can be so hard to wait around for your favorite flavors to come back into rotation. I'm a huge fan of red velvet, so when I tried their red velvet cookies, I knew I had to make my own so I could enjoy them whenever I wanted.
I made these with just white chocolate chips, but they are also tasty with a mixture of white chocolate and semi-sweet chocolate morsels or dark chocolate chips. Add a drizzle of white chocolate for some extra fun and all your friends and family will be asking you for this recipe.
🥘 Ingredients
- Flour - All-purpose flour that has been spooned and leveled.
- Cornstarch - Adding cornstarch to cookies helps make them even more tender.
- Cocoa Powder - Use regular, unsweetened cocoa powder.
- Salt - Some salt to balance the flavors.
- Baking Soda - This is the leavening agent that helps the cookies rise.
- Butter - You'll want your butter to be at room temperature, between 67-72°F (19-22°C). The softened butter should hold the imprint of your finger when pressed, not allowing your finger to sink right through.
- Sugars - We will use both light brown sugar and regular white granulated sugar.
- Egg - Make sure your egg is at room temperature. If you didn't take it out of the fridge ahead of time, you can place it into a cup of warm water for 5 minutes.
- Vanilla Extract - I always recommend using pure vanilla extract for the best flavor.
- Red Gel Food Coloring - You can't have red velvet without some red coloring. Gel coloring will work the best. See my top tip!
- White Vinegar - Just a tiny amount of white vinegar is an essential part of any red velvet recipe. This helps to brighten the color of the cookies, but you won't be able to taste it.
- Chocolate Chips - I used white chocolate chips, but you could use semi-sweet or a half-and-half mixture of both. A combination of white, semi-sweet, and dark chocolate is a delightfully tasty version of this cookie too.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make CRUMBL Red Velvet White Chocolate Chip Cookies
These large and decadent cookies are as easy to make as regular chocolate chip cookies. You will need your measuring utensils, some baking sheets, an electric mixer, and a silicone spatula.
This recipe will make 8 big cookies or 12-16 smaller, standard-sized cookies.
Prep & Mix the Cookie Dough
Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4) and line 1-2 baking sheets with parchment paper or a silicone baking mat.
Combine the dry ingredients. In a medium-sized mixing bowl, whisk together your dry ingredients: 1½ cups (187.5 grams) of all-purpose flour, 3 tablespoons of unsweetened cocoa powder, ¼ cup (32 grams) of corn starch, ½ teaspoon of baking soda, and ¼ teaspoon of salt (photo 1). Set aside.
Cream the butter. Using a hand mixer or stand mixer, cream together ½ cup (113.5 grams) of butter, ½ cup (110 grams) of light brown sugar, and ¼ cup (50 grams) of sugar (photo 2) at medium speed until smooth and creamy.
Top Tip: Getting A Bright Red Color
I like the Chefmaster super red liqua-gel food coloring best, especially for red. Wilton and Americolor are both great brands for gel food coloring too.
I've also used the small bottles you pick up from the grocery store, but you'll need to use a ton of it! If using liquid food coloring drops (rather than gel), you'll need to use even more to reach the same level of deep red color.
Add. Scrape down the bowl, then add 1 large egg, 1½-2 teaspoons of vanilla extract, 1 teaspoon of red gel food coloring, and ½ teaspoon of white vinegar (photo 3) and beat again on medium speed until thoroughly combined.
Mix in the dry ingredients. Add the dry ingredients (photo 4) and mix on slow speed just until the flour has disappeared (don't overmix it).
Add chocolate chips. Use a silicone spatula to fold in ¾ cup (135 grams) of white chocolate chips (photo 5).
Portion & Bake
Portion. Use an ice cream scoop to scoop out the dough and set it onto the prepared baking sheets, leaving a few inches in between each one.
Add more chips. Gently press the cookies down slightly and push in a few extra chocolate chips, if desired (photo 6).
Bake. Bake in the preheated oven at 350°F (175°C/Gas Mark 4) for 10-13 minutes.
Cool. Remove the cookies from the oven (photo 7) and let them cool on the baking sheet for 4-5 minutes before moving them to a wire rack.
💭 Angela's Pro Tips & Recipe Notes
- Try smaller cookies. These are BIG cookies. If you want to make smaller ones, you can portion them using a standard 1.5 tablespoon cookie scoop, and you won't need to press them down. Reduce the baking time to 7-9 minutes.
- Use different chocolate chips. Try these red velvet cookies with white chocolate chips (as shown here), semi-sweet chocolate chips, or dark chocolate chips. Try a half-and-half mixture of two or go with all three.
- Make them look nice. If you want your cookies to be extra pretty, press a few extra chocolate chips into the tops of them before baking or right out of the oven while still warm.
- Add a drizzle. Another easy way to enhance the appearance of your cookies is by adding a drizzle of white chocolate. You can either melt some of your white chocolate chips or use white almond bark.
- Experiment with food coloring. You could use up to 1-2 teaspoons of red gel food coloring to get your desired color. It depends on the brand of the food coloring you are using.
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🥡 Storing
Store any leftover cookies in an airtight container at room temperature for up to 1 week. You can also make your cookie dough in advance and store it in the fridge for up to 3 days before baking.
Freezing
Unbaked cookie dough can be portioned into balls and then frozen for up to 3 months. You can bake them straight from frozen or let them thaw in the fridge first. Keep in mind that, if chilled, they won't spread as much.
Baked cookies can be frozen for up to 3 months. Let thaw at room temperature before serving.
- Recipes To Bake When You Don't Have Eggs
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- European Christmas Cookies
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📖 Recipe Card
CRUMBL Red Velvet White Chocolate Chip Cookies
Ingredients
- 1½ cup all-purpose flour (spooned and leveled)
- ¼ cup corn starch
- 3 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter (softened, at room temperature)
- ½ cup light brown sugar (packed)
- ¼ cup sugar
- 1 large egg (at room temperature)
- 1½-2 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
- ½ teaspoon white vinegar
- ¾ cup white chocolate chips
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C/Gas Mark 4) and line 1-2 baking sheets with parchment paper or a silicone baking mat.
Mix the Cookie Dough
- In a medium-sized mixing bowl, whisk together your dry ingredients: 1½ cup all-purpose flour, 3 tablespoon unsweetened cocoa powder, ¼ cup corn starch, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- Using a hand mixer or stand mixer, cream together ½ cup butter, ½ cup light brown sugar, and ¼ cup sugar at medium speed until smooth and creamy.
- Scrape down the bowl, then add 1 large egg, 1½-2 teaspoon vanilla extract, 1 teaspoon red gel food coloring, and ½ teaspoon white vinegar and beat again on medium speed until thoroughly combined.
- Add the dry ingredients and mix on slow speed just until the flour has disappeared (don't overmix it).
- Use a silicone spatula to fold in ¾ cup white chocolate chips.
Portion & Bake
- Use an ice cream scoop to scoop out the dough and set it onto the prepared baking sheets, leaving a few inches in between each one.
- Gently press the cookies down slightly and push in a few extra chocolate chips, if desired.
- Bake in the preheated oven at 350°F (175°C/Gas Mark 4) for 10-13 minutes.
- Remove the cookies from the oven and let them cool on the baking sheet for 4-5 minutes before moving them to a wire rack.
Notes
- These are BIG cookies. If you want to make smaller ones, you can portion them using a standard 1.5 tablespoon cookie scoop, and you won't need to press them down. Reduce the baking time to 7-9 minutes.
- Try these red velvet cookies with white chocolate chips (as shown here), semi-sweet chocolate chips, or dark chocolate chips. Try a half-and-half mixture of two or go with all three.
- If you want your cookies to be extra pretty, press a few extra chocolate chips into the tops of them before baking or right out of the oven while still warm.
- Another fun way to enhance the cookies is by adding a drizzle of white chocolate. You can either melt some of your white chocolate chips or use white almond bark.
- You could use up to 1-2 teaspoons of red gel food coloring to get your desired color. It depends on the brand of the food coloring you are using.
- Unbaked cookie dough can be portioned into balls and then frozen for up to 3 months. You can bake them straight from frozen or let them thaw in the fridge first. Keep in mind that, if chilled, they won't spread as much.
- You can also make your cookie dough in advance and store it in the fridge for up to 3 days before baking.
- Store any leftover cookies in an airtight container at room temperature for up to 1 week.
- Baked cookies can be frozen for up to 3 months. Let thaw at room temperature before serving.
Tanya says
Thank you for sharing this recipe, they're delicious cookies.
Angela Latimer says
These are the best red velvet cookies and my family is simply obsessed with them. I'll be making them again very soon and I know you'll be just as impressed as we are. Enjoy! ~ Angela